Authentic Thai Cashew Chicken

Published on June 18, 2020

• 1 tablespoon canola oil

• 1 large yellow onion, chopped

• 1 large yellow bell pepper, chopped

• 3 tablespoons ketchup

• 2 tablespoons oyster sauce

• 1 tablespoon soy sauce

• ⅓ cup chicken broth

• 1 teaspoon white sugar

• 1 teaspoon Thai garlic chile paste

• 4 chicken breast halves, skinless and boneless, cut into bite-size pieces

• 1 zucchini, chopped

• 1 yellow squash, chopped

• 6 ounces broccoli, chopped

• 8 ounces fresh mushrooms, quartered

• ½ cup unsalted cashew nuts

1. Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.

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Nutrition Facts (per serving)

369Calories16g Fat26g Carbs34g Protein

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Nutrition FactsServings Per Recipe4Calories369% Daily Value *Total Fat16g20%Saturated Fat3g15%Cholesterol72mg24%Sodium507mg22%Total Carbohydrate26g9%Dietary Fiber5g17%Total Sugars10gProtein34gVitamin C141mg705%Calcium77mg6%Iron3mg19%Potassium1064mg23%

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