Mains

Cashew Chicken

Cashew Chicken
Level
Easy
Prep
10 minutes
Cook
13 minutes
Servings
Makes 5 servings, about 1 cup per serving

Ingredients

  • 2 tablespoons reduced-sodium soy sauce, divided
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon oyster sauce
  • 1 tablespoon dry sherry wine
  • 2 teaspoons dark brown sugar
  • 1 teaspoon sesame oil
  • 1 pound boneless, skinless chicken thighs, cut into ½-inch pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon coconut, peanut or vegetable oil
  • 2 large red or green bell peppers, stems and cores removed, cut into ½-inch pieces
  • ¾ cup coarsely chopped onion
  • 2 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • ¼ to 1/3 cup roasted, unsalted whole cashews

Make It

Step 1

Combine 1 tablespoon soy sauce, vinegar, oyster sauce, sherry, sugar and sesame oil in small bowl. Set aside. Combine chicken, cornstarch and remaining tablespoon soy sauce in medium bowl.

Step 2

Heat coconut oil in large, nonstick skillet over medium-high heat. Add chicken; cook, stirring constantly, for 3 to 5 minutes or until browned. Remove from skillet.

Step 3

Add bell peppers and onion to skillet. Cook, stirring frequently, for 4 to 5 minutes or until onion is translucent. Add garlic and ginger; cook for 1 minute.

Step 4

Add chicken and reserved soy sauce mixture to skillet. Stir in cashews. Cook until heated through.

Step 5

Serve with steamed brown rice, if desired. Garnish with chopped green onions, if desired.

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