Description
A vibrant Thai-style stir fry with juicy chicken, crispy cashews, fresh vegetables, and a flavorful umami-rich sauce.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breast or thigh, diced
- 1 cup unsalted roasted cashews
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 green onions, chopped (whites and greens separated)
- 1–2 Thai chilies, sliced (optional)
- For the sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/4 cup chicken broth
- 1 teaspoon cornstarch
- Fresh cilantro or Thai basil, for garnish
Instructions
- Mix all sauce ingredients in a bowl and set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Toast cashews for 2 minutes, then remove.
- Add remaining oil and sauté garlic, chili, and onion whites until fragrant.
- Add chicken and stir fry until just cooked through, about 4–5 minutes.
- Add bell pepper and onion; cook 2–3 minutes until just tender.
- Pour in the sauce and cook until thickened, about 2 minutes.
- Stir in toasted cashews and green onion greens. Toss well.
- Garnish with herbs and serve over steamed rice.
Notes
- Use chicken thighs for juicier texture.
- Toast cashews separately to maintain crunch.
- For vegetarian version, use tofu and replace fish/oyster sauce with hoisin or more soy sauce.
- Use low-sodium sauces to better control saltiness.
Nutrition
- Serving Size: 1 cup
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg