THAI STYLE COCONUT CHICKEN, PEPPER, AND CASHEW STIR FRY
Incorporating Thai ingredients into a classic chicken cashew stir-fry creates a delicious twist with so many layers of flavor.
Yield: 3
Thai Style Coconut Chicken, Pepper, and Cashew Stir Fry
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
Ingredients
- 1 pound Chicken Breast, cut into 1 inch pieces
- 2 Bell Peppers, cut into 1 inch pieces
- 2 TB Soy Sauce
- 2 TB Fish Sauce
- 1 Lime, zested and juiced
- 1 tsp Ginger, grated
- 1 tsp Garlic, grated
- 1 tsp Ground Coriander
- 1 tsp Turmeric
- 2 TB Brown Sugar
- 1 -12oz can Coconut Milk
- 1/2 cup Scallions, chopped
- 1/4 cup Basil, chopped
- 1/4 cup Cilantro, chopped
- 1/2 cup Cashews, chopped
- Vegetable Oil
Instructions
- Bring a pan to medium-high heat with a little oil.
- Add in chicken, season with salt, and brown for a minute.
- Remove chicken from pan and transfer to a bowl (it will finish cooking later).
- Add peppers, soy sauce, fish sauce, lime juice and zest, ginger, garlic, coriander, turmeric, and brown sugar to the pan.
- Cook down for a minute then add in coconut milk.
- Bring to a boil and simmer on medium-high heat uncovered for 5-7 minutes.
- Once the sauce has reduced, add chicken back in with the cashews, scallions and herbs.
- Simmer until the chicken is fully cooked.
