Thai · Dinner
Thai Cashew Chicken Stir-Fry (Low-Calorie)
Chicken breast strips wok-seared with cashews, bell pepper, and scallion in a light garlic-soy sauce sweetened with honey. Steamed jasmine rice replaces fried rice for volume without added fat. Toasted cashews and dried chili deliver Thai stir-fry character while reduced oil and cashew quantity keep calories controlled.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
396Calories
47.8gProtein
11.6gFat
30.6gCarbs
9.8gSugar
3.1gFiber
1289mgSodium
140mgChol
2.1gSat Fat
950mgPotassium
45mgCalcium
2.7mgIron
0.4mcgVitamin B12
58mgVitamin C
low-calorie
gluten-free-adaptable
protein-rich
low-calorie
Instructions
1
Prep
Cut chicken breast into bite-sized strips, slice bell pepper and scallions, mince garlic, and mix cornstarch with water until smooth.
2
Toast the cashews in a dry wok over medium heat for 2 minutes, shaking often, until golden and fragrant.
3
Sear
Heat vegetable oil in the wok over high heat and sear chicken for 3 to 4 minutes until opaque and lightly browned.
4
Stir-fry the garlic and dried chilies for 30 seconds until pale gold, then add bell pepper and stir-fry over high heat for 2 minutes until softened.
5
Deglaze
Pour in soy sauce, fish sauce, honey, and rice vinegar, then stir in cornstarch slurry and cook for 1 minute until sauce thickens.
6
Finish
Return cashews and scallions to the wok, toss for 30 seconds to heat through.
7
Plate
Spoon jasmine rice onto a plate and top with the cashew chicken stir-fry.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 40g40g cashew
- 11 red bell pepper
- 4 cloves4 cloves garlic
- 44 dried chilies
- 44 scallions
- 3 tbsp3 tbsp soy sauce
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp honey
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp cornstarch mixed with 1 tbsp water
- 2 tsp2 tsp vegetable oil
- 150g150g jasmine rice, cooked
