Easy Cashew Chicken
I'm not really much of a complicated cook - have you noticed that yet? I really can't be in the kitchen for more than an hour or else I go crazy. Anyone else?? I'm definitely not at the frozen meal level of simple and easy, but I'm definitely not at the Gordon Ramsey level either... I'm somewhere in between.
I want to preface that this version of Chinese Cashew Chicken is not authentic. It is simply my interpretation of the dish. Feel free to customize the sauce to your taste by adjusting the level of heat with chili paste or adding sweetness with honey. Cooking preferences vary; some prefer saltier flavors, others enjoy spicier or sweeter profiles. Experiment and tailor this recipe to suit your liking.
Cashew Chicken Recipe
Ingredients
1 lb chicken breast, diced
2 tsp corn starch (this is for the chicken)
salt (to taste)
black pepper (to taste)
1/2 cup yellow onion, diced
1 cup bell pepper or sweet peppers, chopped
2 cups broccolini or broccoli florets
2 cloves garlic, minced
1/2 cup unsalted roasted cashews
1/4 cup water chestnuts or 1 small can
4 cups cooked fried rice (or rice of choice)
2 tsp corn starch (this is for thickening the sauce)
Sauce
1 cup coconut aminos
2 tbsp honey
1 tbsp rice vinegar
1 tbsp ground fresh chili paste
1/2 tsp ground ginger
1 tbsp seseme oil
Instructions
In a medium bowl, toss the diced chicken with the corn starch, salt, and pepper.
Heat avocado oil or oil of choice over medium-high heat and add chicken. Cook and set aside.
Make your sauce in a small bowl.
Chop your onion and bell pepper and add to a new pan with oil over medium heat. Saute for about 3 minutes and then add your broccoli. Cook for 3 minutes more and add your minced garlic. Cook for 2 minutes.
Add your sauce to the pan and then sprinkle your corn starch in the pan. Simmer for about 5 minutes or until sauce thickens. Add in your chicken, cashews, and water chestnuts and simmer for 2 more minutes.
Serve over fried rice and enjoy!
