Ingredients
Scale
- 4 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 2 teaspoons rice apple vinegar
- 1 tablespoon brown sugar
- 1 pound boneless, skinless chicken thighs (cut into strips)
- ¾ cup cashews
- 1 small onion (sliced)
- 1 red bell pepper (sliced)
- 3 green onions (cut into pieces)
- 1 teaspoon crushed red pepper
- 1½ tablespoons sesame oil
Instructions
- In a small bowl, whisk together hoisin sauce, soy sauce, rice apple vinegar, brown sugar, and cornstarch. Set aside.
- Heat sesame oil in a wok over medium-high heat. Toast cashews for about two minutes until golden; remove from the pan.
- Sauté sliced onion and minced garlic for two minutes until fragrant. Add chicken strips and cook until no longer pink.
- Stir in red bell pepper and green onions; cook for three minutes until tender.
- Pour in the prepared sauce and return toasted cashews to the wok. Stir until the sauce thickens slightly.
- Serve hot over jasmine rice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 8g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg