Last April I took a trip to Thailand and went to the most amazing cooking class in Chiang Mai. We started out by going to the local markets, choosing the most amazing fresh ingredients, and then heading back to the school to learn to cook some classic Thai dishes. One of my favorite dishes we made was Cashew Chicken, a spicy chicken dish that has a ton of flavor and just the right amount of spice.
Typically Cashew Chicken is made with Thai whiskey, palm sugar, and quite a bit of oil, so I have been playing with the recipe to lighten it up and utilize ingredients that are easier to find here. If you can find palm sugar, I recommend using it instead of the brown sugar since it has a deeper flavor. For serving it, I love serving it with rice, quinoa, or wrapped up in butter lettuce leaves.
Lightened Up Cashew Chicken
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- 1/4 cup cashews
- 1 tbsp. vegetable oil
- 4 U garlic cloves, minced
- 1/2 U onion, sliced
- 1.33 lbs. boneless skinless chicken breast, chopped
- 1/2 cup chicken broth
- 1 tsp. fish sauce (or low sodium soy sauce)
- 2 tbsp. low sodium soy sauce (GF if needed)
- 1 tbsp. brown sugar (leave out for low carb)
- 1/3 cup oyster sauce
- 8 U green onions, sliced
- 4 U dried Thai red chili pepper, halved (adjust to taste, this is spicy)
Preheat the oven to 400 degrees. Roast the cashews on a baking sheet until golden brown, about 5-7 minutes.
Heat oil over medium high heat in a skillet or wok. Add the garlic and onion and cook for one minute. Add the chicken and cook for 2 minutes until lightly browned.
Add the chicken broth and cook for 4-5 minutes over high heat until broth mostly evaporates.
Add the fish sauce, soy sauce, oyster sauce, and brown sugar. Stir. Add the green onions, dry chilies, and cashews. Cook for 1-2 minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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