Cashew Chicken
Cashew Chicken
Ingredients
- 1 pound chicken thighs or breast, cut into 1 inch chunks
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 3 tablespoons low sodium tamari or soy sauce
- 3 tablespoons maple syrup
- 2 teaspoons sesame oil
- 1 tablespoon sherry vinegar
- 2 teaspoon molasses
- 1 teaspoon fresh ginger root, sliced
- 1 garlic clove
- 1/4 cup chicken broth
- 2 teaspoons cornstarch
- 1/8 teaspoon Chinese 5 spice
- 1/8 teaspoon white pepper
- a pinch or two of pepper flakes for spice or a squirt of sriracha
- 1/2 cup onion, chopped
- 4 large garlic cloves, roughly chopped
- 2 teaspoons fresh ginger, finely chopped
- 1/2 cup shiitake mushrooms, chopped fine
- 2 green onions
- 1 bell pepper, chopped in 1-inch pieces
- 3/4 cup cashews, roasted
Instructions
- 1
Add the chopped chicken to a bowl or a bag. Add in the cornstarch and salt. Stir or shake around until fully coated. Set aside while you prep the ingredients.
- 2
In a blender place tamari, maple syrup, sesame oil, sherry vinegar, molasses, ginger, garlic, chicken broth, cornstarch, Chinese 5 spice, white pepper and pepper flakes. Blend until completely smooth.
- 3
Cook the chicken in batches, frying over medium-high heat, with high heat oil, about 1 minute each side until just light brown. Set aside on plate with a paper towel to absorb some of the oil.
1 min - 4
In a pan or wok with oil add onions, garlic, ginger and diced shiitakes sauté about 3 minutes on medium heat. Add bell pepper, the sauce, the chicken, cashews and 1/2 of the green onions. Let the sauce bubble for about 2 minutes.
3 min - 5
Add the rest of the green onions and serve over rice if desired! Also makes a delicious filling for lettuce cups!
Nutrition
Per serving
