Thai Cashew Chicken

3 tbs. canola oil, divided
1 lb boneless skinless chicken breasts, thinly sliced
salt and ground black pepper, to taste
2 1/2 tbs. Thai chili paste (Mae Pranom brand)
1/2 cup low-sodium chicken broth
1 large red bell pepper, seeded and cut into 1/2 inch pieces
1/2 large onion, cut into 1/2 inch pieces
1/4 cup oyster sauce
1 tbs. sugar
6 dried red chiles (such as chiles de arbol)
Generous 1/2 cup raw cashews, toasted (or substitute dry roasted, unsalted cashews)
5 scallions, cut into 1 inch pieces

Heat 1 tbs. oil in a large skillet over medium-high heat. Add half the chicken, season with salt and pepper and stir fry until cooked through. Put the chicken in a bowl and set aside. Repeat with 1 tbs. of the oil and the rest of the chicken.

Add the remaining oil to the empty skillet and heat. Add the chili paste, stirring constantly to break it up for 1 to 2 minutes. Add the chicken broth, red bell pepper, onion, oyster sauce and sugar. Stir well and simmer for 3 minutes. Lower the heat to medium, return the chicken to the skillet and cook until the sauce is slightly thickened and the vegetables are tender, about 4 to 5 minutes. Add the chiles, cashews and scallions, stir to combine and serve immediately over rice.


Number of Servings: 4

Recipe submitted by SparkPeople user HEALTHYSHELLY.