Thai Cashew Chicken

One of my favorite Thai dishes that I learned how to make in one of my Thai cooking classes recently. This one is so simple and good! Better than take-out!


You can see the vlog of our full Thailand trip here.

Ingredients (1 person)


100 g / 3.5 oz Chicken breast

2 Garlic cloves

100 g / 3.5 oz Red bell pepper

50 g / 1.8 oz Onion

30 g / 1.1 oz Cashew nuts

1 tbsp Olive oil

80 g / 2.8 oz Rice

1 tbsp Spring onion (optional)


For the sauce:


1 tbsp Oyster sauce

1 tbsp Soy sauce

1 tbsp (thick) Sweet soy sauce (kecapmanis)

1tbsp Fish sauce (optional)


Macros (total)

Protein: 38 g

Fat: 32 g

Carbs: 99 g

Energy: 836 kcal

Instructions

1. Cook the rice separately.

2. Heat the olive oil in a pan. Add the diced chicken breast and stir-fry until golden brown.

3. Meanwhile cut the red bell pepper and onion into half rings.

4. Add the tablespoons of sauce, red bell pepper, onion and garlic and stir-fry for a couple of minutes over medium-high heat.

5. Finally, add the cashew nuts and spring onion.

6. Serve directly with rice.

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