Good for:
Wellbeing
World food:
Thai
Nutrition per serving
Calories (kcal)
377
Fat (g)
24.0
Carbs (g)
12.0
Protein (g)
29.0
Salt (g)
0.9
Sugar (g)
3.0
Ingredients
2
Clove
Garlic (chopped, for the sauce)
0.5
Cup
Water (for the sauce)
2
tbsp
Light Soy Sauce (for the sauce)
1
tbsp
Dark sweet soy sauce (for the sauce)
2
tsp
Oyster Sauce (for the sauce)
1
tsp
Cornstarch (for the sauce)
0.5
Medium
Yellow Onion (sliced)
0.5
Red Bell Peppers (sliced)
3
Stalk
Green Onions (chopped)
1
lb
Boneless Skinless Chicken Breast (chopped)
4
Dash
Salt
1
tbsp
All purpose flour
0.5
Cup
Raw Cashew
0.25
Cup
Cooking Oil
Method
- Mix the sauce ingredients in a bowl. Set aside.
- Season the chicken with a pinch of salt and flour
- Prepare a plate with a paper towel and place it near the stove together with the other ingredients.
- Heat the oil over medium-high heat. Once hot, add the cashews and cook until golden brown, 1 to 2 minutes (just make sure not to burn them). Transfer the cashews to the plate with a paper towel.
- With the remaining oil in the wok, cook the chicken for 2 minutes. Avoid stirring to achieve browning on the bottom. Continue cooking for another 6 to 7 minutes. This time turning the chicken occasionally until golden brown and cooked through. Transfer the chicken to the paper-towel-lined plate.
- Saute the onions and bell peppers for 3 to 4 minutes. If the pan dries out, just add a splash of
water. - Add the sauce mixture and let it simmer until it starts to thicken, 1 to 2 minutes.
- Add the cashews, chicken, and green onions. Toss together and cook for 1 minute. Serve while still hot.
