Chris' Cashew Chicken
An Asian-inspired dish pack full of protein and fiber. Make it mild or amp the spice to suit your preferences. Serve over rice.
Ingredients
- 28.6 Grams Vegetable Oil (2 Tablespoons)
- 3.5 Grams Dried Red Chilies (7 Medium-Sized Peppers)
- 453 Grams Chicken Breast, Boned, Skinned, Sliced into 1/2-Inch Strips (1 Pound)
- 675 Grams Stir-Fry Vegetables, Frozen or Fresh (5 Cups)
- 15 Grams Fish Sauce (1 Tablespoons)
- 5.5 Grams Soy Sauce (1 Teaspoon)
- 2.5 Grams White Granulated Sugar (1/2 Teaspoon)
- 70 Grams Cashews, Dry-Roasted and Salted (1/2 Cup)
Instructions
- Heat a wok or skillet over medium heat. Add oil and swirl to coat.
- When the oil is hot (but not burning), add dried chilies and stir-fry for 1 minute until they darken. Use a slotted spoon to remove chilies, and set aside.
- Increase heat to medium high, and add chicken. Stir-fry until chicken is cooked through, about 2 minutes. (The chicken will turn white and if using a probe thermometer, temperature will reach about 165° Fahrenheit).
- Add vegetables and stir fry until onions in the mix start to wilt, about 5 to 10 minutes depending on if using frozen or thawed.
- Add fish sauce, soy sauce, and sugar and stir fry for another minute or two.
- Add cashews and reserved chilies and stir well.
- Serve over sticky rice.