Thai Cashew Chicken

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Thai Cashew Chicken

THAI CASHEW CHICKEN

  • Author: Frankho Fresh
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4 Servings 1x
  • Cuisine: Thailand

Ingredients

Scale

FOR THE CASHEW CHICKEN:

  •  1 1/4 pounds boneless skinless chicken breasts — (about 2 large), cut into bite-sized pieces
  •  2 tablespoons cornstarch — or substitute arrowroot powder
  •  1/4 teaspoon kosher salt
  •  1/4 teaspoon black pepper
  •  1 1/2 tablespoons canola oil
  •  3 medium red bell peppers — seeded and cut into bite-sized pieces
  •  1 large head of broccoli — cut into florets (about 4 cups)
  •  1 bunch green onions — about 6 medium, thinly sliced
  •  2/3 cup dry roasted — unsalted cashews
  •  Cooked brown rice — or quinoa for serving

FOR THE SAUCE:

  •  1/4 cup reduced-sodium soy sauce
  •  3 tablespoons seasoned rice vinegar
  •  2 tablespoons honey — plus additional to taste
  • 1 tablespoon freshly grated ginger
  •  2 cloves garlic — minced (about 2 teaspoons)
  • 1/4–1/2 teaspoon red pepper flakes — plus additional to taste

Instructions

  1. In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
  2. Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned. Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes. Stir in the cashews and cook for 30 additional seconds.
  3. While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon red pepper flakes. Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes). Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.

Keywords: Cashew Recipe