Thai Cashew Chicken
Our Thai cashew chicken is a restaurant-quality stir fry made in one skillet right at home. Ready to eat in 20 minutes and so flavorful, we guarantee there will be no leftovers!
Ingredients
- 4 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 2 teaspoons rice wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1 ½ tablespoons sesame oil
- ¾ cup cashews
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 lb chicken thighs boneless, skinless, cut into 1-inch strips, Note 1
- 1 red bell pepper, sliced
- 3 green onions, cut into 1-inch pieces
- 1 teaspoon crushed red pepper Note 2
- jasmine rice, for serving
Instructions
- In a small bowl, whisk together the hoisin sauce, soy sauce, rice wine vinegar, brown sugar, and cornstarch, then set aside.
- In a wok or large sauté pan, add the sesame oil and heat over medium-high.
- Toast the cashews for two minutes, stirring constantly. When done, remove the cashews from the wok and set aside, reserving the oil in the pan.
- Add the onion and garlic and cook for 2 minutes.
- Add the sliced chicken and cook until no longer pink on the outside, stirring constantly.
- Add the red bell pepper, green onion, and crushed red pepper. Continue cooking over medium-high heat until the bell pepper is tender and the chicken has cooked through, about 3 minutes.
- Add the prepared sauce and toasted cashews to the wok. Continue cooking, stirring constantly until the sauce has thickened, about 3 minutes.
- Serve immediately over jasmine rice and garnish with thinly sliced green onion, enjoy.
Notes
Note 1: Boneless, skinless chicken breasts can also be used.
Note 2: If you're sensitive to heat, leave out the crushed red pepper.
Storage Tips:
- Store leftover Thai chicken with cashew nuts in an airtight container for up to 3 days in the refrigerator.
- Reheat in the microwave in 30-second increments or in a large skillet on the stovetop over medium heat.
- Store leftover Thai chicken with cashew nuts in an airtight container for up to 3 days in the refrigerator.
- Reheat in the microwave in 30-second increments or in a large skillet on the stovetop over medium heat.
Nutrition
Calories: 337kcalCarbohydrates: 16gProtein: 17gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 74mgSodium: 409mgPotassium: 379mgFiber: 2gSugar: 8gVitamin A: 840IUVitamin C: 28mgCalcium: 31mgIron: 2mg
* Disclaimer: All nutrition information are estimates only.
