This classic chicken stir fry is inspired by classic Thai cuisine. It is full of the classic stir fry flavours of savoury chicken and crisp vegetables. Serve this saucy entrée, with a mound of steamed or vegetable fried rice. Smart Recipes, Asian Recipes, Chicken,Vegetables Recipes, Recipes Chicken,Vegetables Asian Thai Inspired Cashew Chicken Thai Inspired Cashew Chicken Recipe | CHEFBear.net PT30M Serves 4 4 Teaspoons Cornstarch 1 Cup Chicken Stock 1/4 Cup Water 2 Pounds Boneless & Skinless Chicken Thighs 1/4 Cup Peanut Oil 2 Tablespoons Soy Sauce 1/2 Pound Fresh Green Beans 2 Large Carrots 1 Small White Onion 2 Large Stalks Of Celery 3 Cloves Garlic 1 Large Jalapeno 2/3 Cup Cashews In a small bowl, combine 2 teaspoons of cornstarch in the chicken stock and set aside. In another bowl, combine the diced chicken, 2 teaspoons of cornstarch, 2 tablespoons of peanut oil and the soy sauce. Heat a large wok over high heat and heat the peanut oil until very hot. Stir fry the vegetables, onions and sliced jalapenos for 2 minutes, and carefully stir in the water and continue to cook covered for another 3 minutes. Stir in the chicken mixture, and stir-fry for another 2 minutes. Stir in the 1/2 cup of the toasted cashews and continue to stir fry for another minute. Garnish with the remaining cashews.

Thai Inspired Cashew Chicken

Thai Inspired Cashew Chicken Recipe


This classic chicken stir fry is inspired by classic Thai cuisine. It is full of the classic stir fry flavours of savoury chicken and crisp vegetables. Serve this saucy entrée, with a mound of steamed or vegetable fried rice.

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Recipe Information

Flavor Profile

Asian

Protein

Chicken,Vegetables

Category

Main Dishes

Serves

4

Total Time

30 Minutes

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Ingredients

      • 4 Teaspoons Cornstarch (Divided)
      • 1 Cup Chicken Stock
      • 1/4 Cup Water
      • 2 Pounds Boneless & Skinless Chicken Thighs (Diced)
      • 1/4 Cup Peanut Oil
      • 2 Tablespoons Soy Sauce
      • 1/2 Pound Fresh Green Beans (Trimmed & Cut Into ½-Inch Slices)
      • 2 Large Carrots (Peeled & Cut Into 1/4-Inch Slices)
      • 1 Small White Onion (Diced)
      • 2 Large Stalks Of Celery (Sliced)
      • 3 Cloves Garlic (Minced)
      • 1 Large Jalapeno (Seeded & Thinly Sliced)
      • 2/3 Cup Cashews (Roasted, Divided)

Directions

  1. In a small bowl, combine 2 teaspoons of cornstarch in the chicken stock and set aside. In another bowl, combine the diced chicken, 2 teaspoons of cornstarch, 2 tablespoons of peanut oil and the soy sauce.
  2. Heat a large wok over high heat and heat the peanut oil until very hot. Stir fry the vegetables, onions and sliced jalapenos for 2 minutes, and carefully stir in the water and continue to cook covered for another 3 minutes. Stir in the chicken mixture, and stir-fry for another 2 minutes.
  3. Stir in the 1/2 cup of the toasted cashews and continue to stir fry for another minute.
  4. Garnish with the remaining cashews.



Nutrition & Cost Facts

Calories

814.0 kcal

Carbs

21.0 g

Fat

61.0 g

Protein

44.0 g

Cost Per Serving

$2.28

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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