Cashew Chicken Recipe

Inspired by Chan's Thai Kitchen

Time30m

Serves4

Chicken breast, bell peppers, onions, and cashews pan fried with a rich and savory sauce.

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Ingredients

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Main Ingredients

1 1/8 lb (500 grams) Chicken breast

2 medium Bell peppers (red and green)

1 large Onion

3 1/2 oz (100 grams) Cashews

1/4 cup (60 ml) Aged soy sauce

2.03 tbsp (30 ml) Oyster sauce

1.01 tbsp (15 ml) Toasted sesame oil

2 cloves Garlic (minced)

1 tsp Ginger (grated)

1 tbs Cornstarch

1/4 cup (60 ml) Water

0 to taste Celtic sea salt

0 to taste white, green, and black pepper

2 tbs Tuscany sunflower oil

Method

Preparation Steps

Prepare the Chicken

Cut the chicken breast into bite-sized pieces and season with salt and pepper. Set aside.

Prepare the Vegetables

Chop the bell peppers and onion into thin strips.

Make the Sauce

In a small bowl, mix together soy sauce, oyster sauce, sesame oil, minced garlic, grated ginger, cornstarch, and water. Stir until well combined.

Cook the Chicken

In a large pan or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes.

Add Vegetables

Add the chopped bell peppers and onion to the pan. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

Combine with Sauce

Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything in the sauce and cook for an additional 2-3 minutes until the sauce thickens.

Add Cashews

Stir in the cashews and cook for another minute, then remove from heat.

Serve

Serve hot over rice or noodles as desired.