Authentic Thai Cashew Chicken

I adapted this recipe from a cooking class I took while I stayed in Bangkok. You can adjust the veggies and spiciness to your personal preference and you can substitute firm tofu for chicken. Serve over jasmine rice. Adjust the amount of chili garlic paste for spiciness.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 369 Calories

Ingredients

• 1 teaspoon white sugar
• ⅓ cup chicken broth
• 1 zucchini, chopped
• 3 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 tablespoons oyster sauce
• 8 ounces fresh mushrooms, quartered
• 1 tablespoon canola oil
• 1 large yellow bell pepper, chopped
• 1 large yellow onion, chopped
• 1 yellow squash, chopped
• 4 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 teaspoon Thai garlic chile paste
• 6 ounces broccoli, chopped
• ½ cup unsalted cashew nuts

Recipe Instructions

Step 1

Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.