Cashew Chicken
Ingredients
The Chicken
-
1
pound
chicken thighs or breast, cut into 1 inch chunks
-
2
tablespoons
cornstarch
-
½
teaspoon
salt
The Stir-fry Sauce
-
3
tablespoons
low sodium tamari or soy sauce
-
3
tablespoons
maple syrup
-
2
teaspoons
sesame oil
-
1
tablespoon
sherry vinegar
-
2
teaspoons
molasses
-
1
teaspoon
fresh ginger root, sliced
-
1
clove
garlic
-
¼
cup
chicken broth
-
2
teaspoons
cornstarch
-
⅛
teaspoon
Chinese 5 spice
-
⅛
teaspoon
white pepper (optional)
-
a pinch or two
pepper flakes for spice or a squirt of sriracha
The Stir-fry
-
½
cup
onion, chopped
-
4
cloves
garlic, roughly chopped
-
2
teaspoons
fresh ginger, finely chopped
-
½
cup
shiitake mushrooms, chopped fine
-
2
green onions
-
1
bell pepper, chopped in 1-inch pieces
-
¾
cup
cashews, roasted
Instructions
- Prepare the chicken by coating it with cornstarch and salt, then set aside.
- Cook the chicken in batches in a hot pan with oil until lightly browned, then set aside.
- Blend the stir-fry sauce ingredients until smooth.
- Sauté onions, garlic, ginger, and shiitakes in a pan for about 3 minutes.
- Add bell pepper, the sauce, the chicken, cashews, and half of the green onions to the pan and let it bubble for about 2 minutes.
- Serve with the remaining green onions on top, optionally over rice or in lettuce cups.
Nutrition Facts (estimated)
Servings
4
Calories
316
Total fat
5.1g
Total carbohydrates
56.5g
Total protein
14.9g
Sodium
440.6mg
Cholesterol
28mg
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