Dinner · Southeast asian
Thai cashew chicken stir-fry
Takeaway-style gai pad med mamuang: chicken, cashews, peppers and onion in a savoury sauce with jasmine rice.
- Serves
- 2
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 plates- 300 g chicken breast, boneless skinless
- 1 tbsp vegetable oil
- 40 g cashews, unsalted
- 120 g red bell pepper, sliced
- 100 g onion, cut into wedges
- 2 garlic cloves, minced
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 1/2 tsp red pepper flakes
- 20 g scallions, cut into lengths
- 300 g jasmine rice, cooked
Method
Slice the chicken thinly. Mix the oyster sauce, soy sauce, fish sauce, sugar and 2 tablespoons of water.
Toast the cashews in a dry wok for 2 minutes, then set aside.
Heat the oil in the wok over high heat and stir-fry the chicken for 4 minutes, until nearly cooked.
Add the pepper, onion, garlic and red pepper flakes and stir-fry for 3 minutes.
Pour in the sauce, add the cashews and scallions and toss for 1 minute. Serve with the rice.