Thai Cashew Chicken with Vegetables

Ingredients

• 1 pound chicken breast, cut into bite-sized pieces
• 1 cup cashews, roasted
• 1 cup red bell pepper, sliced
• 1 cup broccoli florets, fresh
• 1 cup carrot, sliced
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon lime juice, freshly squeezed
• 1 tablespoon brown sugar
• 1 teaspoon chili flakes

Method

1. 01
   In a small bowl, mix together soy sauce, oyster sauce, fish sauce, lime juice, brown sugar, and chili flakes. Set aside.
2. 02
   Heat vegetable oil in a large skillet or wok over medium-high heat.
3. 03
   Add chicken pieces to the skillet and stir-fry until cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
4. 04
   In the same skillet, add garlic and ginger, and stir-fry for 30 seconds until fragrant.
5. 05
   Add broccoli, bell pepper, and carrot to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
6. 06
   Return the chicken to the skillet and add the sauce. Stir well to combine and cook for an additional 2-3 minutes until everything is heated through.
7. 07
   Add roasted cashews to the skillet, stir to mix, and remove from heat.
8. 08
   Serve hot with steamed jasmine rice or your choice of side.