Marinate the chicken with fish sauce, garlic, and Splenda.
Add oil to a hot pan and cook the chicken on high heat.
When it is cooked, add onions and sauté. Leave them crisp and add peppers, salt, and cashews.
Push everything to the side. Add a little oil if needed and crack an egg in the middle. Allow the whites to set and then flip it over. Once it is cooked, slash it into ribbons with your spatula and mix into the chicken.
Add green onions, cilantro, and basil, and serve.
Egg. Don't burn the egg. Add a little oil to the pan before cooking it if you think the pan needs it.
Onions. Leave them crispy to maintain the proper texture for this Thai Cashew Chicken recipe. Don't overcook them.
Sugar. Sub the packet of Splenda for a tablespoon of brown sugar if you wish.
Keto. This dish is Keto-friendly, but you can serve it with rice for your non-Keto family members.
Use a good nonstick pan. I love this Mealthy nonstick pan because its heavy, inexpensive, and utterly nonstick.