Ingredients
Scale
- 4 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 2 teaspoons rice apple vinegar
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1 ½ tablespoons sesame oil
- ¾ cup cashews
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 pound chicken thighs, boneless and skinless, cut into 1-inch strips
- 1 red bell pepper, sliced
- 3 green onions, cut into 1-inch pieces
- 1 teaspoon crushed red pepper
- Jasmine rice, for serving
Instructions
- In a small bowl, whisk hoisin sauce, soy sauce, rice apple vinegar, brown sugar, and cornstarch until smooth. Set aside.
- Heat sesame oil in a wok or large sauté pan over medium-high heat. Toast cashews for about two minutes while stirring constantly. Remove from pan and set aside.
- Add sliced onion and minced garlic to the hot oil; sauté for about two minutes until fragrant.
- Add chicken strips to the pan; cook until no longer pink while stirring frequently.
- Incorporate red bell pepper, green onions, and crushed red pepper; cook until bell pepper is tender (about three minutes).
- Pour in the prepared sauce along with toasted cashews; stir continuously until the sauce thickens (about three minutes).
- Serve immediately over jasmine rice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 410
- Sugar: 9g
- Sodium: 660mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 105mg