Thai Cashew Chicken Stir-Fry

Thai Cashew Chicken Stir-Fry

 

Thai Cashew Chicken Stir-Fry

Servings: 4

Ingredients

  1. 500g boneless chicken, cut into bite-sized pieces
  2. 2 tablespoons cornstarch
  3. Salt and black pepper, to taste
  4. 2 tablespoons oil
  5. 3 cloves garlic, minced
  6. 1 teaspoon ginger, minced
  7. 1 small onion, sliced
  8. 1 red bell pepper, sliced
  9. 1/2 cup roasted cashews
  10. 2 green onions, chopped
  11. 3–4 dried red chilies (optional)

For the Sauce:
  1. 2 tablespoons soy sauce
  2. 1 tablespoon oyster sauce
  3. 1 tablespoon fish sauce
  4. 1 tablespoon sweet chili sauce
  5. 1 teaspoon sugar
  6. 1/2 cup chicken broth or water
  7. 1 teaspoon cornstarch (for thickening)

Instructions

  1. Toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
  2. Heat oil in a wok over medium-high heat.
  3. Add chicken and cook until golden and cooked through. Remove and set aside.
  4. In the same wok, sauté garlic, ginger, and dried chilies until fragrant.
  5. Add onion and bell pepper, stir-fry for 2–3 minutes until slightly tender.
  6. In a bowl, mix all sauce ingredients until well combined.
  7. Pour the sauce into the wok and bring to a simmer.
  8. Return the chicken to the wok and toss to coat in the sauce.
  9. Add roasted cashews and green onions, mixing well.
  10. Cook for another 2–3 minutes until the sauce thickens and becomes glossy.
  11. Serve hot.

Nutritional Information


Kcal: 430 kcal

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes