Thai Cashew Chicken
Thai Cashew Chicken is an easy week night dinner idea. The Thai Basil adds some amazing flavor to this popular combination.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
- 2 boneless, skinless chicken breasts cut into 1 inch pieces
- 4 cloves garlic minced
- 2 -4 Thai chilies diced small (I only used 1 because I don't like spicy)
- 1 Tbsp oil for frying
- 2 tsp oyster sauce
- 2 tsp soy sauce
- 1 tsp sugar
- 1 C of Thai basil leaves
- 1/2 C cashews
Heat oil in pan.
Add chilies and garlic in oil and stir for about 30 seconds or until fragrant.
Add in chicken and stir.
Stir until chicken is cooked through.
Mix together oyster sauce, soy sauce and sugar.
Pour over chicken and stir for another minute.
Add in basil leaves and stir. Turn off heat. Basil only needs to cook for a very short time and it will continue to wilt when you remove it from the heat.
Don't overcook the basil or it loses its flavor. Serve over rice.
Calories: 197kcal | Carbohydrates: 7g | Protein: 15g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 317mg | Potassium: 345mg | Sugar: 2g | Vitamin A: 335IU | Vitamin C: 2.7mg | Calcium: 25mg | Iron: 1.6mg