Thai Chicken and Cashew Nut Stir-Fry
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Ingredients
- 450 g chicken breast fillets, diced
- 50 g cashew nuts
- 3 garlic cloves
- 3 dried red chillies
- 1 onion, sliced
- 1 red pepper, sliced
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 242 kcal
- Protein
- 29.9 g
- Carbohydrate
- 11.1 g
- of which sugars
- 5.5 g
- Fat
- 8.7 g
- of which saturates
- 1.7 g
- Fibre
- 2.3 g
- Salt
- 1.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic.
- 2
Heat a little oil in a wok over a high heat and fry the cashew nuts and dried red chillies for 1 minute until the nuts are lightly toasted, then remove and set aside.
- 3
Add the garlic and onion to the wok and stir-fry for 2 minutes until softened.
- 4
Add the chicken and stir-fry for 5 minutes until it is cooked through with no pink remaining.
- 5
Add the red pepper and stir-fry for 2 minutes until just tender.
- 6
Season with the oyster sauce and soy sauce, then return the cashews and chillies to the pan.
- 7
Scatter with spring onions and serve with jasmine rice.
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