Thai chicken with cashew nuts
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Nutritional information per portion
Mix the ingredients for the sauce. Heat some of the oil in a frying pan and fry the cashew nuts until they are golden brown. Drain the cashew nuts on a paper towel. Fry the chicken and then leave it to one side.
Finely chop the garlic and the chilli. Chop the onion into large pieces and the spring onion into rings.
Heat the rest of the oil and add the onion, garlic and chilli. Fry until the garlic is slightly done. Add the chicken and sauce. Bring to the boil and serve. Sprinkle the cashew nuts and the spring onion on top. Serve with jasmine rice.
Ingredients for 4 servings
|100 ml||rapeseed oil|
|5||cloves of garlic|
|3||The stems from 3 spring onions|
|2-3||dried red chilli peppers|
|200 g||cashew nuts|
|500 g||chicken breast fillet, sliced|
|4 tbsp||soya sauce|
|2 tbsp||fish sauce|
|150 ml||good-quality chicken stock|