Thai Cashew Nut Chicken
This is one of my favorite recipes. We like our cashew chicken with lots of vegetables and cashews. You may not be used to the carrots and pineapple, but we think it rounds out the dish to perfection. The sauce is mild, with a slight kick from the red pepper flakes. I am a wimp when it comes to spicy foods.
Equipment
- Knives
- Small frying pan
- Medium frying pan
Ingredients
- 8 oz. Boneless, skinless chicken thighs or breasts (See Notes)
- 1 Cup Pineapple chunks, drained
- 1 Cup Cooked rice
- 3/4 Cup Carrots , cut into 1/8-inch slices
- 1/2 Cup Onion , cut into 1/4-inch slices
- 1/2 Cup Red bell pepper , cut into 1/4-inch slices
- 1/2 Cup Green bell pepper , cut into 1/4-inch slices
- 1/2 Cup Cashew nuts , lightly salted or not salted, divided
- 1 Green onions, green parts only, sliced into 1-inch pieces
- 2 tsp Reduced-sodium soy sauce
- 1 Tbsp Neutral oil , divided
For Sauce
- 1 1/2 Tbsp Thai chili paste
- 1 Tbsp Oyster sauce
- 1 Tbsp Reduced-sodium soy sauce
- 2 tsp Sugar
- 2 tsp Minced garlic
- 1 tsp Sesame oil
- 1 tsp Golden mounted sauce (See Notes)
- 1 tsp Fish sauce
- 1/4 tsp Salt
- 1/4 tsp Red pepper flakes
Instructions
- In a small frying pan over medium heat, toast the cashews for 3-4 minutes. Remove and allow to cool.
- Cut the chicken according to the Note section. Into a small bowl, add chicken and 2 teaspoons of soy sauce. Add 1 ½ Tbsp pineapple juice if using breast meat. Mix and refrigerate for at least 15 minutes.
- In a 1-cup liquid measuring cup, combine the sauce ingredients and whisk to combine. Set aside.
- In a medium frying pan, over medium-high heat, add 2 tsp of oil. Place chicken slices evenly in the pan and let them cook in place for 2 minutes. Once browned, turn the chicken over to cook completely, about 2-3 minutes more. Remove and set aside.
- To the same pan, add 1 tablespoon of water and the carrots. Cook for 1 minute.
- Add 1 tablespoon of water and the peppers. Cook for 4 minutes.
- Add 1 tsp oil and the onions. Cook for 2 minutes. Check vegetables for your desired doneness. Cook longer if needed.
- Move the vegetables to the side of your pan and add the sauce mixture. Cook for about a minute and mix with the vegetables. Add chicken and juices back to the pan with the vegetables and toss to coat all.
- Add the Green onion pieces and 1/4 cup of the toasted cashews. Cook for about a minute or until everything is warmed. Mix again.
- Place 1/2 cup cooked rice on each plate. Divide the chicken/vegetables evenly over the rice. Add 2 tablespoons of cashews on top.
Notes
Cut chicken thigh meat into 1/2 - inch strips.
Cut chichen breast meat into 3/4 - inch strips. Also, add 1 ½ Tbsp pineapple juice to the Soy Sauce marinade to give them extra juiciness.
You can substitute Maggi Seasonings or more Fish Sauce for the Golden Mountain Sauce.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Calories: 690kcalCarbohydrates: 72gProtein: 35gFat: 30gSaturated Fat: 5gCholesterol: 110mgSodium: 1500mgPotassium: 1710mgFiber: 6gSugar: 30gCalcium: 90mgIron: 4.8mg