Savory and satisfying.
Cashew Nut Chicken with Jasmine Rice
Chef Sarah Duncan
20 minutes
15 minutes
Thai
Main Dishes
The fish sauce really brings it all together. We recommend Squid brand.
Ingredients
- 2 thinly-sliced chicken breasts (10-14 oz)
- 2 white onions, julienned
- 4 carrots, sliced thin
- 2 red bell peppers, julienned
- 4 green onions, cut into 1” pieces
- ½ cup cashews
- 4 tbsp oyster sauce
- 2 tbsp fish sauce
- 2 limes
- 2-3 tbsp Thai red chili paste
- 2 tbsp minced garlic
Directions
- Heat oil in a non-stick sauté pan.
- Add chicken and garlic at medium-high heat and sauté until chicken is halfway cooked, about 4-6 minutes.
- Add onions, oyster sauce, fish sauce and roasted red pepper paste and sauté for 1-2 minutes.
- Add carrots and peppers, sautéeing until all vegetables and chicken are cooked through. Add lime juice, green onions and cashews.
- Cook for another 1-2 minutes and serve immediately with jasmine rice.