Thai Cashew Chicken Stir Fry

Ingredients:

1 lb chicken breast, cut into bite-sized pieces
2 tablespoons cornstarch
2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, sliced
1 red bell pepper, sliced
1/2 cup roasted cashews
2 green onions, chopped

For the sauce:

3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon chili paste (adjust to taste)
1/2 cup chicken broth

Directions:

Toss the chicken pieces in cornstarch until lightly coated.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add the chicken and cook until golden and cooked through. Remove and set aside.
Add remaining oil, then sauté garlic and onion for 1–2 minutes until fragrant.
Add bell pepper and cook for another 2–3 minutes until slightly tender.
In a bowl, whisk together oyster sauce, soy sauce, fish sauce, brown sugar, chili paste, and chicken broth.
Pour the sauce into the skillet and bring to a simmer.
Return the chicken to the pan and toss to coat in the sauce.
Stir in cashews and green onions, cooking for another 1–2 minutes.
Serve hot over rice.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 420 kcal | Servings: 4 servings