Spicy Thai Chicken Stir Fry
Spicy Thai Chicken Stir Fry
Spicy Thai Chicken Stir Fry

Spicy Thai Chicken Stir Fry

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January 25, 2018

Recipe by Real Simple Good


3 cups broccoli florets

1 cup celery, diced

3 cups shredded green cabbage

1 cup mushrooms, diced

1 shallot, diced

2 tbsp ginger root, diced (or grated)

2 tbsp garlic, minced

1/2 cup cashews, diced

1.5 lb boneless skinless chicken breast, sliced into small 1 x 1/2 inch strips

2 tbsp sesame oil

2 tbsp apple cider vinegar

2 tbsp fish sauce

3 tbsp cashew butter

1 tsp red pepper flakes

Pinch of salt & pepper

Diced green onions for topping


1To start, chop up the broccoli, celery, cabbage and mushrooms. Place in a bowl and set aside.

2Next, chop up the shallot, ginger, garlic, cashews and chicken. Now you are ready to go.

3Heat a large skillet (or wok) over medium-high heat. Add in the sesame oil, shallot, ginger and garlic; sauté for about 2-3 minutes.

4Add in the chicken and cook, stirring frequently for about 5 minutes, or until the chicken is mostly cooked.

5Add in the broccoli, celery, cabbage and mushrooms; sauté for another 5 or so minutes, until the vegetables are starting to soften up. At this point the cabbage and mushrooms will have cooked down, releasing some liquid into the pan. Pour off all excess liquid.

6Add in the cashews (reserving a few pinches for garnish), apple cider vinegar, fish sauce, cashew butter, red pepper flakes and salt and pepper. Mix everything well until the cashew butter is evenly distributed throughout the dish. Cook for 1-2 more minutes, stirring constantly.

7Remove from heat, top with green onions and remaining cashews and serve.


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