Thai · Dinner
Thai Cashew Chicken Stir-Fry (High-Protein)
Wok-seared chicken breast and shrimp tossed with cashews, bell pepper, and onion in a savory-sweet oyster and soy glaze touched with dried chili. High-protein Thai stir-fry served hot over jasmine rice, balancing char, crunch, and umami depth.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
543Calories
58.3gProtein
19.8gFat
33.6gCarbs
11.4gSugar
5.3gFiber
1746mgSodium
295mgChol
3.7gSat Fat
980mgPotassium
75mgCalcium
3.8mgIron
1.6mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut chicken into bite-size pieces, peel and devein shrimp, slice bell pepper and onion, chop scallions into 1-inch pieces, and tear dried chilies in half. Whisk together oyster sauce, fish sauce, soy sauce, and brown sugar.
2
Sear
Heat vegetable oil in a wok over high heat until shimmering. Add chicken and shrimp, sear 3–4 minutes, stirring occasionally, until chicken is opaque and shrimp turn pink.
3
Saute
Push protein to one side, add minced garlic and torn chilies to cleared space, saute 30 seconds over medium-high heat until golden and fragrant without burning.
4
Toss
Add bell pepper, onion, scallions, and cashews to the wok. Pour sauce over, toss 1 minute over high heat until thickened, glossy, and clinging to all pieces.
5
Plate
Spoon cooked jasmine rice onto a plate and top with cashew chicken stir-fry. Serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g chicken breast
- 5 oz140g shrimp
- 1.4 oz40g roasted cashews
- 6 cloves6 cloves garlic
- 11 red bell pepper
- 11 onion
- 44 scallions
- 44 dried chilies
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp brown sugar
- 2 tbsp2 tbsp vegetable oil
- 2/3 cup190g cooked jasmine rice
