Cashew chicken

Don't let the long ingredient list fool you- this is so much better than take-out and comes together very quickly, especially if you have a food processor, but a good knife works well too.

Cashew Chicken

  • 1/2 cup Wine vinegar
  • 1/2 cup Soy sauce
  • 2 - 3 TBSP Sugar
  • 1 1/2 lbs Boneless, skinless chicken breasts, cut into bite sized pieces
  • 2 Tbsp Cornstarch
  • 1 - 2 Tbsp Coconut oil (can substitute vegetable, canola, etc)
  • 4 Green onions, sliced diagonally
  • 1 - 2 Carrots, sliced diagonally or shredded
  • 1/2 - 1 Red, yellow, green or orange bell pepper, julienned
  • 2 cloves Garlic, minced
  • 1 tsp Crushed red pepper flakes
  • 2 tsp Fresh ginger, minced or grated (can substitute crystallized)
  • Couple generous handfuls Cashews (bits and pieces work fine here)
Cooking Directions
  1. Mix together vinegar, soy sauce, and sugar, set aside.
  2. Heat oil in wok or heavy skillet. Toss chicken pieces in cornstarch, then stir fry quickly until cooked. Remove from wok.
  3. Add onion, carrot, red pepper to wok, stir fry 1-2 minutes, add garlic, red pepper and ginger. Stir fry 15 seconds.
  4. Add vinegar mixture, cashews, chicken, stirring to coat chicken, about 2 minutes.
  5. Serve over rice.
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