Rating: 4 stars
101 Ratings
  • 5 star values: 50
  • 4 star values: 32
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 2

I adapted this recipe from a cooking class I took while I stayed in Bangkok. You can adjust the veggies and spiciness to your personal preference and you can substitute firm tofu for chicken. Serve over jasmine rice. Adjust the amount of chili garlic paste for spiciness.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.

    Advertisement

Nutrition Facts

369 calories; protein 34.4g; carbohydrates 25.8g; fat 15.9g; cholesterol 71.9mg; sodium 506.5mg. Full Nutrition
Advertisement