Thai · Dinner
Thai Cashew Chicken Stir-Fry
Diced chicken thigh stir-fried in a wok over high heat with roasted cashews, dried chilies, bell pepper, onion, and scallion, tossed in a savory-sweet sauce of oyster sauce, soy sauce, and fish sauce. Served hot over jasmine rice with caramelized edges on the chicken.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
543Calories
42.8gProtein
26.8gFat
33.6gCarbs
9.4gSugar
3.8gFiber
1450mgSodium
218mgChol
5.9gSat Fat
870mgPotassium
58mgCalcium
3.6mgIron
0.6mcgVitamin B12
48mgVitamin C
gluten-free-adaptable
protein-rich
sweet-heat
thirty-min-meals
all-time-classics
Instructions
1
Prep
Cut chicken thigh into bite-size pieces, halve and deseed the dried chilies, and cut bell pepper, onion, and scallions into chunks.
2
Heat the vegetable oil in a wok over high heat until shimmering, then add garlic and dried chilies. Stir 20 seconds until garlic turns golden and chilies darken slightly.
3
Add chicken pieces to the wok in a single layer and sear over high heat 3-4 minutes, tossing occasionally, until browned and no longer pink.
4
Pour in oyster sauce, soy sauce, fish sauce, sugar, and chicken stock. Toss over high heat 1-2 minutes until sauce thickens to a glaze coating the chicken.
5
Add roasted cashews and scallions and toss 30 seconds until scallions turn bright green and cashews are evenly coated with sauce.
6
Plate
Spoon the stir-fry over cooked jasmine rice and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 1/2 cup70g roasted cashews
- 66 dried chilies
- 11 red bell pepper
- 11 onion
- 44 scallions
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp oyster sauce
- 3 tsp3 tsp soy sauce
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 4 tbsp60ml chicken stock
- 1 cup190g cooked jasmine rice, to serve
