Thai Cashew Chicken
A delicious, high protein, weeknight meal option!
Ingredients
- 1 lb boneless chicken breast or thighs cut into 1 inch pieces
- 1/2 tsp white pepper
- 1 1/2 tsp minced garlic
- 1/4 tsp salt
- 5 tbsp cornstarch
- 1 egg
- 1/2 cup whole raw cashews
- 1 cup yellow and orange bell pepper cut into 1 inch pieces
- 1/2 cup white baby Bella mushrooms
- 1/2 tsp minced ginger
- 1 medium onion sliced into 1/2 inch thickness
- 1/4 cup white vinegar
- 1/4 cup low sodium soy sauce
- 1 tbsp sweet soy sauce
- 1 tbsp sugar
- 4-5 whole red dried chilies cut into 1 inch pieces
- 1 tbsp vegetable oil 2 cups for deep frying and 1 tbsp for stir frying
- 1 tbsp sesame oil
Instructions
Prepare Chicken
- In a bowl, mix chicken, white pepper, 1/2 tsp minced garlic and salt.
- Add 4 tbsp cornstarch and 1 egg into the bowl.
- Mix everything together well and keep it in the fridge for about 15-20 minutes.
- Cut the vegetables and set aside.
Prepare Sauce
- In a bowl, mix vinegar, low sodium soy sauce, sweet soy sauce, and sugar and set aside.
Prepare cornstarch slurry
- In a separate bowl, mix 1 tbsp corn starch and 1/4 cup of water and set aside.
Cooking
- Heat 2 cups oil in a deep frying pan. Fry the chicken until it turns golden in color, about 5-7 minutes. Remove the chicken from the oil and set aside.
- Heat 1 tbsp vegetable oil in a pan. Add garlic and ginger and sauté for about 1 minute. Add cashews and dried chilies and sauté for another 1-2 minutes.
- Add the chicken and sauce and mix well for about 1-2 minutes.
- Then, add cornstarch slurry and spring onions, then mix well until the sauce forms to your desired thickness. This could take between 1-2 minutes.
Nutrition
Serving: 1servingCalories: 407kcalCarbohydrates: 28gProtein: 29gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 149mgSodium: 923mgPotassium: 622mgFiber: 2gSugar: 10gVitamin A: 1263IUVitamin C: 52mgCalcium: 41mgIron: 3mg
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