Cashew Chicken Stir Fry
Serves
4
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
1½ lbs (680 g) boneless, skinless chicken thighs, fat trimmed & cut into 1-inch (2.5 cm) pieces
1 tbsp white pepper
1 tsp coconut oil
1 green bell pepper, chopped
1 onion, chopped
1 tbsp cornstarch
2 oz (60 g) unsalted roasted cashew nuts
14 oz (400 g) cooked white rice
2 green onion, sliced
1 red chili, sliced (optional)
For the sauce:
4 tbsp water
4 tbsp tamari sauce
2 tbsp oyster sauce
3 tbsp coconut sugar
1 tbsp rice vinegar
2 garlic cloves
4 tbsp water
4 tbsp tamari sauce
2 tbsp oyster sauce
3 tbsp coconut sugar
1 tbsp rice vinegar
2 garlic cloves
Nutrition
(Per Serving)
Calories
515
Fats
15 g
Protein
42 g
Carbs
53 g
Instructions
- Place the sauce ingredients into a jar or bowl, stir to combine, and set aside.
- Place the chicken into a large bowl and season with 2-3 tablespoons of the sauce and the white pepper. Mix to combine, cover the bowl, and set aside to marinate for 20 minutes.
- Add the cornstarch to the remaining sauce, mix well, and set aside.
- When ready to cook, add the coconut oil to a large skillet and place over medium-high heat. Add the bell pepper and onion to the skillet and cook for 2-3 minutes. Next, add the chicken and cook for 7-8 minutes. Reduce the heat to medium, add the remaining sauce, and stir continuously to warm the sauce.
- Remove the skillet from the heat and mix through the cashews. Serve immediately with the cooked rice, garnished with green onions and the optional red chili.