Thai Cashew Chicken

The heat from the chillies, the crunch of the cashew nuts, and the flavourful savoury sauce is what makes this dish extra yummy.

Serves: 4-6

Ingredients:

• 500 grams skinless chicken breast
• 3 bell peppers
• 1 medium sized carrot
• ¼ cup light soya sauce
• ¼ cup chicken stock
• 5 Thai chillies
• 1 cup cashew nuts
• 1 small onion
• 4 garlic cloves
• 3 tbsp olive oil

Instructions:

1. Slice onions into ½ inch slices, mince the garlic, and chop the chillies into small pieces
2. Cut the chicken breast into roughly 1 inch square pieces
3. Slice the bell peppers and carrots; roughly 1 inch in width and 2 inches in length
4. Heat 1 tbsp olive oil in a large pan, once the oil is hot, add the cashew nuts
5. Stir fry the cashew nuts until they are golden brown and remove from pan
6. Set the heat on medium and add 2 tbsp of olive oil to the same pan and once oil is heated, add the chicken.
7. Cook until the chicken is cooked through and turns white
8. Add the onions and stir fry until the onions become translucent
9. Set the heat to high and add all the other ingredients.
10. Stir fry for 3 to 5 minutes

Note: Enjoy chicken? Have a look at our creamy chicken recipe. Or if you'd prefer a curry, we have a great tomato chicken curry recipe.