Thai Cashew Chicken
Thai Cashew Chicken - best Thai chicken stir-fry with cashew nuts and bell peppers. So easy to make, takes 20 mins and much better than restaurants.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 oz (280g) boneless, skinless chicken breast (cut into thin pieces)
- 2 tablespoons oil
- 2 cloves garlic (minced)
- 1/2 small onion (cut into pieces)
- 1/2 small red bell pepper (cut into pieces)
- 1/2 small green bell pepper (cut into pieces)
- 3/4 cup cashew nuts
- 2 stalks scallion (cut into strips)
- 1 tablespoon soy sauce
- 1 1/2 tablespoons fish sauce
- 1 tablespoon sugar (or more to taste)
- 4 tablespoons water
Instructions
- 1
Mix all the ingredients for the sauce together, ensuring the sugar is completely dissolved. Set aside.
- 2
Heat a skillet with oil over high heat. Once the skillet is hot, add the chicken and cook until both sides are slightly browned. Push the chicken to one side of the skillet, ensuring the other side has oil.
- 3
Add the garlic and onion and sauté for 30 seconds. Then add the bell peppers and cashew nuts. Toss and stir-fry with the chicken before adding the sauce. Add the scallions and stir to combine well. Turn off the heat and serve immediately with steamed rice.