Thai Cashew Chicken
4
10 minutes
20 minutes
Asian
Main Dishes
When it comes to flavor, nothing makes my mouth quite so happy as Thai food.
Traveling to Thailand in 2016, I saw first hand just how many ingredients go into making Thai food so tasty, and how complex it can be to get it "just right." When I came home, I was inspired to try to create a basic Thai spice that would cover the bases & give us "at home" cooks a good flavor profile.
The result is super yummy and gives you the power to create dishes that are a little different, totally flavorful and fun.
Thai Cashew Chicken is one of my favorites to whip up- this video not only shows how simple this Thai Cashew Chicken dish is to prepare, but you’ll see just how much fun Jackie and I had making it.
A delicious lean and green recipe that’s full of flavor, color and is so satisfying. It’s also a low-carb recipe, family friendly recipe and a great all-around chicken recipe.
Try it today!
Ingredients
4 tsp Stacey Hawkins Luscious Lemon Oil or Roasted Garlic Oil
1 1/2 lbs. boneless, skinless chicken breast cut into thin strips
- 2 C green bell pepper, cut into thin strips
- 2 C red bell pepper, cut into thin strips
3 scallions sliced- separate whites and greens
- 24 cashews chopped into small pieces
Directions
- Heat oil in a large frying pan over medium high heat.
- Add chicken to the pan and cook for 3-5 minutes on each side until opaque.
- Add peppers and whites of scallions to the pan and sprinkle with seasoning. Stir to combine.
Cover and cook over high heat for an additional 5-7 minutes, stirring occasionally until vegetables are crisp tender and chicken is fully cooked.
Remove lid and sprinkle with nuts and scallion greens. Serve hot.
