Try this Thai Cashew Chicken recipe, or contribute your own.
Suggest a better descriptionHeat 1 tbs. oil in a large skillet over medium-high heat. Add half the chicken, season with salt and pepper and stir fry until cooked through. Put the chicken in a bowl and set aside. Repeat with 1 tbs. of the oil and the rest of the chicken.
Add the remaining oil to the empty skillet and heat. Add the chili paste, stirring constantly to break it up for 1 to 2 minutes. Add the chicken broth, red bell pepper, onion, oyster sauce and sugar. Stir well and simmer for 3 minutes. Lower the heat to medium, return the chicken to the skillet and cook until the sauce is slightly thickened and the vegetables are tender, about 4 to 5 minutes. Add the chiles, cashews and scallions, stir to combine and serve immediately over rice.
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Serving Size: 1 Serving (1789g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3096 | ||
Calories from Fat: 777 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86.3g | 115 % | |
Saturated Fat 12.5g | 63 % | |
Monounsaturated Fat 48.2g | ||
Polyunsanturated Fat 20.2g | ||
Cholesterol 394.6mg | 121 % | |
Sodium 4600.7mg | 159 % | |
Potassium 5276.1mg | 139 % | |
Total Carbohydrate 372.1g | 109 % | |
Dietary Fiber 20.7g | 83 % | |
Sugars, other 351.3g | ||
Protein 205.5g | 294 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3096
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