Thai stir fried chicken with cashews

Name: Thai stir fried chicken with cashews
Cook time: 30 min
Total time: 30 min
Cuisine: Asian, Thai
Ingredients: 5 medium garlic cloves, finely grated 3 tablespoons fish sauce; 2 tablespoons soy sauce; 2 teaspoons white sugar; 2 teaspoons cornstarch; 1⁄2 teaspoon red pepper flakes; Ground white pepper; 2 pounds boneless, skinless chicken thighs, trimmed and cut into; 2 tablespoons peanut oil; 1 small red bell pepper, stemmed, seeded and sliced into thin strips 1 bunch scallions, cut into 1-inch lengths; 1⁄2 cup roasted cashews

3 steps

Cook:30min

Updated at: Thu, 17 Aug 2023 05:11:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories457.9 kcal (23%)

Total Fat23.2 g (33%)

Carbs12.5 g (5%)

Sugars4.6 g (5%)

Protein49 g (98%)

Sodium1726.5 mg (86%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

5garlic cloves

medium, finely grated

3 tablespoonsfish sauce

2 tablespoonssoy sauce

2 teaspoonswhite sugar

2 teaspoonscornstarch

½ teaspoonred pepper flakes

ground white pepper

2 poundsboneless skinless chicken thighs

trimmed and cut into

2 tablespoonspeanut oil

1red bell pepper

small, stemmed, seeded and sliced into thin strips into 1- lengths

1 bunchscallions

cut inch

½ cuproasted cashews

Instructions

Step 1

In a medium bowl, whisk together the garlic, fish sauce, soy sauce, sugar, cornstarch, pepper flakes and 3⁄4 teaspoon white pepper. Stir in the chicken, then marinate at room temperature for 15 minutes.

Step 2

■ Drain the chicken in a fine-mesh strainer set over a medium bowl, pressing the chicken to remove excess marinade. Stir 1⁄4 cup water into the marinade and set aside.

Step 3

■ In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chicken in an even layer, then cook, stirring occasionally, until golden brown, 8 to 10 minutes. Stir in the bell pepper, scallions and cashews. Stir the marinade mixture to recombine, add to the pan and bring to a simmer, scraping up any browned bits. Cook, stirring often, until the liquid thickens and clings to the chicken, about 2 minutes. Taste and season with white pepper.