Very Easy Thai Cashew Chicken
This recipe is simple, easy and quick. This Thai cashew chicken is garlicky, gingery and has a delicious depth of flavor. The sweet and salty sauce and toasted nuttiness of the cashews will make this meal a family favorite.
Ingredients
- 1.75 Pounds boneless skinless chicken breast
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 1 Cup cashews (unsalted)
- 3 Tablespoons vegetable oil
- 5 Cloves garlic
- 2 Tablespoons ginger
- 2 Thai chilis
Sauce
- ¼ Cup soy sauce
- 3 Tablespoons fish sauce
- 3 Tablespoons brown sugar
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons lemon juice
- 1 Teaspoon sesame oil
Instructions
- Heat a large pan sprayed frying pan over medium heat. Slice the boneless skinless chicken breast in half length-wise. This will help speed up the cooking process. Add the chicken to the pan. Season with salt and black pepper and allow to cook 8 minutes on each side. Continue to flip until thoroughly cooked. Once cooked completely, slice the chicken. While the chicken is cooking, combine all of the ingredients for the sauce and stir until well blended.
- Heat a medium frying pan on medium heat. Add the unsalted cashews and stir continuously until toasted. This will take about 3 minutes. Once toasted, give the cashews a rough chop and set aside.
- Using the pan that you cooked the chicken in, add vegetable oil, garlic, ginger and Thai chilis. Saute for 2 minutes. Add the sliced chicken breast, the chopped toasted cashews and the prepared sauce. Allow to cook for an additional 2 minutes and stir constantly. Serve over Jasmine rice and garnish with green onion (optional). Enjoy!
