Cashew chicken was one of my favorite dishes when I went to Thailand (aside from Panang curry and Phad Thai of course)! The sauce for this recipe is so flavorful with just a handful of ingredients. Best part, it only takes 30 minutes to come together! Definitely on rotation in our house!
Whisk up all the sauce ingredients together (coconut amionos, garlic paste, honey, peanut butter, sesame oil cornstarch, and water) and set aside. For a thicker sauce consistency leave out the water or you can leave out the water and add another teaspoon of cornstarch.
Heat the coconut oil on medium heat in a wok. Once heated through, add your diced chicken breast to the wok. Fry for a few minutes until the chicken is mostly white.
Add a pinch of salt and pepper to your chicken. Also, add in your diced onion and minced garlic. Stir fry for another few minutes.
Add in all your veggies (broccoli, snap peas, bell pepper, and carrots) to the wok and stir fry for about 5-6 minutes.
Add in your green onions and cashews. Mix around and add in your sauce from step 1. Stir fry for another few minutes until the sauce is nice and thick. Enjoy on top of a nice bowl of rice!
1 servings
6 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.