Ingredients:

- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces

- 1 tablespoon olive oil

- Salt and pepper, to taste

- 1/4 cup cashew nuts

- 1 red bell pepper, sliced

- 1 yellow bell pepper, sliced

- 1 onion, sliced

- 2 cloves of garlic, minced

- 1 tablespoon soy sauce

- 1 tablespoon fish sauce

- 1 tablespoon oyster sauce

- 1 teaspoon brown sugar

- 1/2 teaspoon dried chili flakes (optional)

- Fresh cilantro, chopped (optional)

- Cooked rice, for serving

Direction:

1. In a large skillet or wok, heat olive oil over medium-high heat.

 

2. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for about 5-6 minutes, until they are cooked through and slightly browned. Remove the chicken from the skillet and set aside.

 

3. In the same skillet, add the cashew nuts and toast them for about 2-3 minutes, until lightly browned. Remove them from the skillet and set aside.

 

4. Add the sliced red and yellow bell peppers, onion, and minced garlic to the skillet. Stir fry for 2-3 minutes, until the vegetables are slightly softened.

 

5. In a small bowl, mix together the soy sauce, fish sauce, oyster sauce, brown sugar, and chili flakes (if using). Pour this mixture into the skillet with the vegetables.

 

6. Add the cooked chicken back into the skillet and stir until it is well coated with the sauce. Cook for an additional 2-3 minutes until the chicken is heated through.

 

7. Finally, add the toasted cashew nuts to the skillet and stir to combine.

 

8. Serve the Thai cashew chicken stir fry over cooked rice and garnish with fresh cilantro, if desired.

 

Enjoy your delicious and easy to make Thai cashew chicken stir fry!