Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup roasted cashews
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1/2 tsp ground black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, fish sauce, brown sugar, and black pepper. Set aside.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes.
4. Remove chicken from the wok and set aside.
5. Add garlic, onion, and bell peppers to the wok and stir-fry for 2-3 minutes until slightly softened.
6. Add the sauce mixture to the wok and stir-fry for 1-2 minutes until the vegetables are coated.
7. Add the chicken back to the wok and stir-fry for another minute.
8. Add cashews and cilantro to the wok and stir-fry for 1-2 minutes until everything is heated through.
9. Serve hot with lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 14g
- Saturated fat: 2g
- Cholesterol: 75mg
- Sodium: 780mg
- Total carbohydrate: 16g
- Dietary fiber: 2g
- Sugars: 8g
- Protein: 32g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Cashews can be substituted with peanuts or almonds.
- Red and green bell peppers can be substituted with any color bell pepper.
Variations:
- Add sliced mushrooms to the stir-fry.
- Use different vegetables such as broccoli or carrots.
- Make it spicier by adding red pepper flakes or Sriracha sauce.
Tips and tricks:
- Cut the chicken into small, bite-sized pieces for quick and even cooking.
- Use a high smoke point oil like vegetable or canola oil for stir-frying.
- Toast the cashews in a dry skillet over medium heat for a few minutes before adding them to the stir-fry for extra flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of rice or noodles.
- Garnish with extra cilantro and lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Jasmine rice
- Steamed vegetables
- Thai iced tea
Suggested side dishes:
- Thai cucumber salad
- Tom yum soup
- Spring rolls
Troubleshooting advice:
- If the stir-fry is too salty, add a squeeze of lime juice or a little more brown sugar to balance the flavors.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F to avoid foodborne illness.
Food history:
- Cashew chicken is a popular dish in Thai and Chinese cuisine. It originated in the Hunan province of China and was brought to Thailand by Chinese immigrants.
Flavor profiles:
- Salty, sweet, savory, nutty, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Thai