Thai Chicken Cashews

Elevate your weeknight dinner game with Thai Chicken Cashews, a quick and flavorful stir-fry that balances savory, sweet, and spicy notes in every bite. Tender chicken breast is coated in cornstarch for a crispy sear, then stir-fried with vibrant bell peppers, aromatic garlic, and bold Thai chilis. A luscious sauce made from soy, oyster, and fish sauces, combined with a touch of brown sugar, ties the dish together with an irresistible umami punch. Roasted cashews add a delightful crunch, while fresh coriander and spring onions provide a burst of freshness. Ready in just 35 minutes, this authentic Thai recipe is perfect when paired with steamed jasmine rice, making it an effortless crowd-pleaser for any occasion.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken breast
• 2 tablespoons Cornstarch
• 3 tablespoons Vegetable oil
• 3 cloves Garlic
• 1 large Onion
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 2 small Fresh Thai chilis
• 150 grams Roasted cashews
• 3 tablespoons Soy sauce
• 2 tablespoons Oyster sauce
• 1 tablespoon Fish sauce
• 1 tablespoon Brown sugar
• 3 tablespoons Water
• 3 stalks Spring onions
• 2 tablespoons Fresh coriander

Directions

Step 1

Slice the chicken breast into bite-sized pieces and toss with cornstarch to coat evenly. Set aside.

Step 2

Mince the garlic, thinly slice the onion, and cut the red and green bell peppers into strips. Chop the Thai chilis finely (adjust quantity based on your heat preference).

Step 3

In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, and water to create the stir-fry sauce. Set it aside.

Step 4

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the chicken pieces and stir-fry until golden and cooked through, about 5–6 minutes. Remove the chicken from the wok and set aside.

Step 5

Add the remaining 1 tablespoon of oil to the wok, followed by the garlic, onion, and Thai chilis. Stir-fry for 1 minute until fragrant.

Step 6

Add the bell peppers and cook for 2–3 minutes, keeping them slightly crisp.

Step 7

Return the cooked chicken to the wok and pour in the stir-fry sauce. Stir well to coat all the ingredients evenly.

Step 8

Add the roasted cashews and cook for another 2 minutes, allowing the flavors to meld together.

Step 9

Garnish with chopped spring onions and fresh coriander before serving.

Step 10

Serve hot with steamed jasmine rice or your favorite side.

Nutrition Facts

Serving size	(1399.6g)

Amount per serving	% Daily Value*
Calories	2336.7

Total Fat 123.0g	0%
Saturated Fat 22.7g	0%
Polyunsaturated Fat 25.4g
Cholesterol 425mg	0%
Sodium 4273.4mg	0%
Total Carbohydrate 120.1g	0%
Dietary Fiber 15.7g	0%
Total Sugars 39.5g
Protein 194.3g	0%

Vitamin D 25IU	0%
Calcium 269.9mg	0%
Iron 18.1mg	0%
Potassium 3613.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 32.9%

Carbs: 20.3%