Asian Cashew Chicken
A salty, sweet, and spicy chicken dish tossed with veggies and cashews comes ready in no time. A quick and easy family weeknight meal!
Servings 4
Calories 214kcal
Ingredients
- 1 teaspoon (4g) cornstarch
- ¼ tablespoon (1.5ml) soy sauce
- ½ tablespoon (1.5ml) oyster sauce
- 1 pound (450g) boneless, skinless chicken thighs, sliced
For the sauce
- 1 tablespoon (15ml) soy sauce
- ¼ cup (60ml) oyster sauce
- ½ cup (120ml) chicken stock
- 1 cup (240ml) water
- 1 tablespoon (12g) cornstarch
- 1-2 tablespoons (12-25g) brown sugar
- 3 cloves garlic, minced
- 1 teaspoon (4.5g) minced ginger
- 1 medium onion, chopped
- ½ teaspoon (3g) chili sauce
- 1-2 large bell pepper, red or green
- 4-5 leaves basil, chopped
Instructions
- Combine the cornstarch, soy sauce, and oyster sauce in a small bowl. Add the chicken, mix well, and marinate in the fridge.
- In another bowl, combine the soy sauce, sherry, water, chicken stock, oyster sauce, cornstarch, and brown sugar. Set aside.
- Heat a wok with about 2 tablespoons of oil. Add the chicken and let it rest for about 30 seconds before stirring. Cook for 4-5 minutes or until chicken has fully cooked; remove and keep warm.
- Stir the onion, then add the garlic, ginger, and chili sauce. Continue stirring for another 2-3 minutes.
- Add the sauce mixture and basil, and stir for about 2 minutes. Follow with the cashews, cooked chicken, and green onions. Stir for about 1 minute until everything fully combines.
- Take it off the heat and serve over rice.
Notes
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition
Serving: 140g | Calories: 214kcal | Carbohydrates: 17g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 871mg | Potassium: 463mg | Fiber: 1g | Sugar: 6g | Vitamin A: 211IU | Vitamin C: 36mg | Calcium: 38mg | Iron: 1mg