Vietnamese Chicken With Lemongrass and Cashews

The dish has a delicate balance of flavors from lemongrass, cashews, oyster sauce, fish sauce, and soy sauce.

Cashews and chicken highlights this dish as a good source of protein and healthy fats.

Easy to make, requires only 30 minutes.

The dish is slightly spicy, which might not be suitable for people who can’t handle spicy food.

Cashews are a rich source of healthy fats, protein, and fiber.
The dish offers a good amount of protein and a balanced mix of vitamins and minerals.

	vegetable oil
	1/2 cup roasted unsalted cashews
	4 small dried chilies
	1 tablespoon lemongrass , chopped
	1 tablespoon crushed garlic
	4 scallions , cut into 5cm pieces
	2 chicken breasts
	1/2 teaspoon sugar
	1 tablespoon oyster sauce
	1 tablespoon light soy sauce
	1 tablespoon fish sauce
	3 tablespoons chicken stock
	3 cups cooked rice

1.	Heat the oil in a wok until hot. Add cashews and stir-fry until golden brown for about 2 minutes. Remove with a slotted spoon and set aside.
2.	In the same wok, add dried chilies, lemongrass, and garlic. Stir fry for 1 minute. Add scallions and stir-fry for another minute.
3.	Push the vegetables up the side of the wok, add the chicken to the center. Stir-fry until cooked well.
4.	Add sugar, oyster sauce, light soy sauce, fish sauce, and chicken stock, stir-fry for another minute.
5.	Add the cashew nuts and serve with rice.