Thai Chicken With Cashew and Peanuts

  • Difficulty: Basic
  • 40 minutes
  • 2 servings

Do you like Asian food? Well, this Thai chicken with cashew and peanuts is full of flavors and really saucy. Serve it with a bowl of boiled rice and eat with chopsticks, if you can!

Ingredients Needed for Thai Chicken With Cashew and Peanuts

1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon oyster sauce
1 tablespoon ginger root, shredded
3 tablespoons of vegetable oil
8 ounces of chicken breast, cut into medium cubes
1 yellow bell pepper, chunks
1 green bell pepper, chunks
3 garlic cloves
½ cup white wine
2 tablespoons of cornstarch
1 handful of cashew
1 handful of peanut

How to Cook Thai Chicken With Cashew and Peanuts

  1. Add the brown sugar in a small bowl, 1 teaspoon of soy sauce, the rice vinegar, and sesame oil.
  2. Grate the ginger root. Whisk everything and set aside the sauce mixture.
  3. Heat the vegetable oil in a skillet and cook the chicken cubes until they turn opaque white.
  4. Add the bell pepper. Season with salt and pepper. Stir.
  5. Crush the garlic and add it to the skillet. Cook for 1-2 more minutes.
  6. Add the white wine and, when it starts simmering, add the sauce mixture. Stir and cook further.
  7. Combine the cornstarch with the remaining soy sauce and then pour this mixture into the skillet.
  8. Throw in the cashew and the peanuts. Stir.
  9. If the sauce is too thick, add 2-3 tablespoons of water.
  10. Cover the skillet and let it simmer for 10 minutes to reduce the sauce.

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