Thai cashew chicken

Author: Tamika O'Neill

Photographer: Jeremy Simons

Enjoy this Asian-style chicken with all the flavour, but without overdoing the salt and sat fat.

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 tablespoon extra virgin olive oil
2 red chillies, thinly sliced
3 cloves garlic, thinly sliced
500g chicken tenderloins, cut into strips
4 spring onions, cut into 3cm batons
1 each red, green and yellow capsicum, cut into strips
½ cup unsalted roasted cashews
cooked brown rice
coriandercilantroX leaves

Sauce
1 tablespoon oyster sauce
2 teaspoons reduced-salt soy sauce
¼ cup water
½ salt-reduced chicken stock cube, crushed

Instructions

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1 In a small bowl, combine sauce ingredients.

2 Place oil in a wok and set over over medium heat. Add chilli and garlic and cook, stirring, for 3 minutes until soft. Transfer mixture to bowl. Add chicken to pan and cook for 5 minutes until browned. Add spring onions and capsicums and cook for a further 3 minutes until vegetables are cooked.

3 Add sauce ingredients, chilli/garlic mixture and cashews to the pan and cook for a further 5 minutes until the sauce has thickened slightly.

4 Serve with brown rice and coriander leaves.

HFG tip

A sachet of microwaveable brown rice is ready to go in 90 seconds. Or, if you have the time, cook it from scratch for a super economical side.

Nutrition Info (per serve)

Calories 565 cal

Kilojoules 2364 kJ

Protein 35.5 g

Total fat 25.2 g

Saturated fat 5.9 g

Carbohydrates 44.4 g

Sugar 13.3 g

Dietary fibre 9.5 g

Sodium 497 mg

Calcium 56 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.