Imagine a dish that transports you straight to the bustling streets of Thailand, where every bite is a perfect harmony of savory, sweet, and crunchy textures. This Thai Chicken with Cashew Nuts is not just a meal—it's a culinary adventure that will transform your ordinary dinner into an extraordinary experience. With just 50 minutes of total cooking time, you'll create a restaurant-quality dish that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, sliced
- 1/2 cup cashew nuts
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons vegetable oil
Instructions
- Begin by gathering all your ingredients. Ensure the chicken breast is sliced into thin strips for even cooking. Prepare the bell pepper and onion by slicing them into thin strips as well. Mince the garlic cloves and set aside.
- In a small bowl, combine the soy sauce, fish sauce, and brown sugar. Stir until the sugar is dissolved and the mixture is well blended. This will be your sauce mixture.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the sliced chicken breast to the pan. Cook for about 5-7 minutes, stirring frequently, until the chicken is browned and cooked through.
- Once the chicken is cooked, add the minced garlic to the skillet and stir-fry for about 30 seconds until fragrant, being careful not to burn it.
- Add the sliced onion and bell pepper to the skillet. Stir-fry the vegetables with the chicken for about 3-5 minutes, or until they are slightly tender but still crisp.
- Pour the sauce mixture over the chicken and vegetables in the skillet. Stir well to ensure everything is evenly coated with the sauce. Allow it to simmer for about 2-3 minutes so the flavors meld together.
- While the chicken and vegetables are simmering, in a separate small pan, lightly toast the cashew nuts over medium heat for about 3-5 minutes, stirring frequently until they are golden and fragrant. This enhances their flavor.
- Once the cashews are toasted, remove them from the heat and add them to the skillet with the chicken and vegetables. Stir to combine everything well.
- Cook for an additional 2 minutes, allowing the cashews to warm through and absorb some of the sauce flavors.
- Remove the skillet from heat and serve the Thai Chicken with Cashew Nuts hot, over steamed rice or noodles for a complete meal. Enjoy your delicious dish!
Tips
- Slice your chicken and vegetables uniformly to ensure even cooking and a professional presentation.
- Toast the cashew nuts separately to enhance their nutty flavor and prevent them from becoming soggy.
- Use high heat when stir-frying to achieve that authentic wok-style sear and prevent the chicken from becoming tough.
- Don't overcook the vegetables—they should remain crisp and vibrant for the best texture and nutritional value.
- For an extra flavor boost, consider adding a sprinkle of red chili flakes or a dash of sriracha sauce for those who enjoy a spicy kick.
- Always have all ingredients prepped and ready before you start cooking, a technique known as "mise en place" that ensures smooth and stress-free cooking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 95mg
