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Thai cashew chicken stir fry with toasted cashews and red bell pepper over jasmine rice

Thai Cashew Chicken (40g Protein)

A fast takeout-style Thai stir fry of lean chicken breast, toasted cashews, dried chilies, and a glossy oyster-soy sauce. About 40g of protein per serving in 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 430
Ingredients Method

Ingredients
  

  • 12 oz chicken breast about 350g, cut into 3/4-inch cubes
  • 2 tsp cornstarch divided, half for the chicken half for the sauce
  • 1 tbsp neutral oil plus 1 tsp for toasting cashews
  • 1/3 cup unsalted cashews about 45g, raw or roasted
  • 6 dried red chilies fewer for mild, snipped in half
  • 3 cloves garlic minced
  • 1 small yellow onion cut into chunks
  • 1/2 red bell pepper cut into chunks
  • 2 green onions cut into 1-inch pieces
  • 1.5 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 3 tbsp water

Method
 

  1. Toss the cubed chicken with 1 teaspoon cornstarch and a pinch of salt. Let it sit while you prep everything else. The cornstarch keeps the lean breast meat from drying out.
  2. Stir the sauce together in a small bowl: oyster sauce, soy sauce, fish sauce, sugar, water, and the remaining 1 teaspoon cornstarch.
  3. Heat 1 teaspoon oil in a wok or large skillet over medium. Toast the cashews for 2 to 3 minutes until golden, then tip them onto a plate. Watch them, they burn fast.
  4. Turn the heat to high and add the 1 tablespoon oil. Spread the chicken in one layer and let it sear undisturbed for 2 minutes, then stir fry until just cooked through, about 3 minutes total. Push it to the side.
  5. Add the dried chilies and garlic to the open space and stir for 20 seconds until fragrant. Add the onion and bell pepper and stir fry 2 minutes, keeping the heat high so everything stays crisp.
  6. Pour in the sauce and toss to coat. It will thicken in under a minute. Kill the heat, fold in the cashews and green onions, and serve over rice.