Thai Cashew Chicken with Jasmine Rice

• Dinner
• ⏱ 30 min
• Easy
• Serves 2
• 790 kcal / serving
• 35 g protein
• 63 g carbs
• 45 g fat

Ingredients (13)

• 200 g boneless skinless chicken thighs, sliced
• 1/2 white onion, sliced
• 2 spring onions, sliced
• 1/2 red chilli, sliced
• 1 clove garlic, minced
• 125 g unsalted raw cashews
• 2 tbsp (30 ml) peanut oil
• 90 g (1/2 cup) jasmine rice
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 2 tsp fish sauce
• 1 tsp sugar
• 3 tbsp (45 ml) water

Steps (7)

1. Cook the jasmine rice according to the packet instructions and keep it warm.
2. Mix the oyster sauce, dark soy sauce, fish sauce, sugar, and water in a small bowl.
3. Heat 1 tablespoon of oil in a wok over medium heat and toast the cashews for 4 to 5 minutes until golden, then set aside.
4. Add the remaining oil, turn the heat to high, and stir-fry the onion, chilli, and garlic for 30 seconds.
5. Add the chicken and stir-fry for 4 to 5 minutes until cooked through.
6. Pour in the sauce and cook for 1 to 2 minutes until reduced and glossy.
7. Toss in the toasted cashews and the spring onions, then serve over the rice.