Thai Chicken with Basil and Cashews

This chicken combines diverse flavors, making it quite delicious and easy to pair with any side dish. It’s quick to prepare, so you can enjoy this dish in just 30 minutes.

Approximate Nutritional Content: 1 1/4 cup, recipe makes 4 servings

• Calories: 329 kcal.

• Grams of fat: 18 gr. equivalent to 3 fat servings

• Grams of protein: 28 gr. equivalent to 4 protein servings

• Grams of carbohydrates: 16 gr. equivalent to 1 carbohydrate/vegetable serving

Note: nutritional information may vary depending on the quantity and type of ingredients used, as well as the serving size

Ingredients:

• 2 tablespoons canola oil

• 450 gr. boneless, skinless chicken breast, cut into cubes

• 3 green onions, finely chopped

• 2 garlic cloves, finely chopped

• 2 large zucchinis, cut into cubes

• 2 teaspoons fresh lemon juice

• 2 teaspoons molasses

• 2 teaspoons cornstarch

• 1/2 cup roasted cashews

• 1/4 cup fresh basil

Preparation:

• Heat one tablespoon of canola oil in a wok or large skillet. Add the chicken and cook, stirring occasionally, for 4 to 5 minutes. Once cooked, transfer to a plate.

• Place the remaining tablespoon of oil in the same skillet or wok, cook the green onion, stirring occasionally, until softened, approximately 30 seconds. Add the garlic and zucchini, cook for 3 minutes or until tender.

• In a small deep plate, mix the lemon juice, molasses, and cornstarch. Add to the skillet with the zucchini, the chicken with the sauce and cook until thickened and reaching a boil (30 seconds to 1 minute).

• Remove from heat and add the cashews and basil, stir and serve.

Enjoy!