Thai Chicken Stir Fry with Spicy Cashew Sauce and Rice Noodles

Thai Chicken Stir Fry with Spicy Cashew Sauce and Rice Noodles

  • $12.50

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We marinate and season our hormone-free chicken thighs before sautéeing them in our homemade cashew-coconut sauce-- be forewarned, this one has a bit of a kick! Alongside the chicken we serve some delicious veggies: red and green peppers, onion, celery, carrot, Thai Basil, spinach, scallion, and radishes. This hearty, protein filled main course is served over a bed of rice noodles (to skip the noodles, order our Whole30 version!).

Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film from the container before cooking. Add two tablespoons of water to noodles if sauce is dry. Place container on a sheet pan and bake for 10 minutes. Check food then continue cooking for 5-10 minutes or until warm throughout.
Microwave: Remove plastic film from container and microwave dish for 2 minutes. Continue to cook in 20 second increments or until warm throughout.

Chicken, red and green pepper, onion, celery, carrot, thai basil, spinach, scallions, radish, rice noodles, spicy cashew sauce: sunflower seeds, cashews, ginger, jalapenos, coconut milk, lime, sesame oil, dates, coconut aminos and salt Allergens: Sesame and nuts

Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
  • Calories: 550
  • Fat: 36g
  • Carbohydrates: 37g
  • Protein: 25g
Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.