Thai Cashew Chicken Stir-Fry

1. Preparation

Gather all ingredients and utensils needed.

Slice 300g of boneless chicken breast into bite-sized pieces.

Chop 1 red bell pepper and 1 cup of broccoli into small florets.

Mince 2 cloves of garlic and slice 1 small onion.

Measure out 100g of cashews and set aside.

In a small bowl, mix 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of honey to create the stir-fry sauce.

Prepare cooked rice or noodles if serving as a base.

2. Cooking

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

Add the chicken pieces and stir-fry for about 5-7 minutes, or until they are golden brown and fully cooked.

Push the chicken to one side of the skillet, add the sliced onion and minced garlic, and sauté for 1-2 minutes until fragrant.

Add the chopped bell pepper and broccoli to the skillet, and stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

Pour the stir-fry sauce over the chicken and vegetables, stirring to combine everything evenly.

Add the cashews to the skillet and stir for another 2 minutes to heat through.

Remove from heat and serve immediately over cooked rice or noodles.