BETTER THAN TAKEOUT - Cashew Chicken!

cashew nuts

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide similar crunch with less fat.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium reduces sodium intake.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce is plant-based and lower in calories.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a great plant-based protein alternative.

Cut chicken thighs into bite-sized strips or chicken breasts into pieces no thinner than half an inch.

Marinate chicken in soy sauce and a little water before prepping other ingredients.

Prepare the sauce by mixing oyster sauce, soy sauce, fish sauce, golden mountain sauce (or Maggi seasoning), toasted sesame oil, sugar, and Thai chili paste until dissolved.

Organize prep ingredients: garlic and onions on one plate, bell peppers on another (use three colors if possible), and green onions and roasted cashews on a third plate.

Roast cashews on a baking sheet at 350°F for 8 to 10 minutes for a darker, nuttier flavor.

Fry dried chilies in a little oil in a wok over low heat, stirring constantly until they puff and darken, about one minute. Remove and set aside.

In the same wok, heat on high and sear the marinated chicken until browned, spreading it out in a single layer and not touching it until browned on one side, then flip to brown the other side.

Remove the chicken from the wok, leaving the oil, and add chopped garlic without turning the heat back on immediately to avoid burning.

Once garlic starts to turn golden, add onions and toss, cooking until they are not too soft.

Add bell peppers and the cooked chicken back into the wok along with the prepared sauce, tossing quickly on high heat.

Turn off the heat and add green onions and roasted cashews, tossing gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens