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Cashew Chicken

Cashew Chicken

Difficulty: Easy, Cook Time: 10 Minutes, Servings: 8 Servings, Calories: 380, Core Ingredient: Chicken

Description: An easy to cook, highly popular chicken based meal with greens and nuts.

INGREDIENTS:

1/2 cup Soy Sauce
1 Tbsp.  Rice Vinegar
1 Tbsp. Packed Brown Sugar
2 Tbsp. Oyster Sauce
1/2 tsp. Toasted Sesame Oil
3 Tbsp. Vegetable Oil
6 whole Boneless, Skinless Chicken Thighs, Cut into Small Cubes
Salt to Taste
1 Tbsp. Chopped Garlic
1 Tbsp. Chopped Fresh Ginger
1 whole Green Bell Pepper, Chopped
1/4 cup Chicken Broth
2 Tbsp. Cornstarch
1 cup Unsalted Cashews (be sure to use unsalted)
2 whole Green Onions, Thinly Sliced
Boiled Rice or Noodles, For Serving

INSTRUCTIONS:

In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.

Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.

MUST READ: APPLE WATER WITH THYME

While the pan is still hot, pour in the chicken broth. Stir it around. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a sauce and pour it in. Stir the sauce till it thickens, then add the cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.

Finally, sprinkle on the green onions. Serve with cooked rice or noodles.

Enjoy at lunch or dinner time.

Leave us comment below and tell us what cool treat you’d like to see made-over!

Self-professed gardener. Often found poking nose into the fridge. Determined to cook and try every dish on the planet, one at a time. #getspicesgetcooking

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