Cashew chicken stir-fry
A Thai dinner for the galley that fine in moderate seas, about 20 min hands-on.
- Dinner
- Thai
- ⏱ 20 min
- 🌊 Sea tolerance 3/5
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Chicken thigh (boneless)480 g (120 g)
- Cashews120 g (30 g)
- Bell pepper240 g (≈ 2 peppers) (60 g (≈ 0.5 pepper))
- Soy sauce48 g (12 g)
- Fresh ginger20 g (5 g)
- White rice (long grain)280 g (70 g)
- Sunflower / vegetable oil32 g (8 g)
Method
- Toast cashews in a dry wok; set aside.
- Stir-fry chicken 6 minutes, add pepper and ginger for 3.
- Add soy and cashews; serve with rice.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Gluten, Tree nuts, Soy — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 663
- protein
- 36 g
- fat
- 27 g
- carbs
- 70 g
- sugar
- 5 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes