Cashew Chicken Stir Fry

Ingredients

• Cashew nuts

  Nuts, raw

  4 tbsp or 34g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Onions

  Raw

  ½ medium or 55g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Garlic

  Raw

  1 tbsp or 9g

• Ginger root

  Raw

  1 tbsp or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Pepper or hot sauce

  Ready-to-serve

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Soy sauce

  Made from soy (tamari)

  1 ½ tbsp or 27g

• Rice wine vinegar

  1 tbsp or 15g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

Directions

1. Place a large skillet over low heat and toast the cashews, stirring occasionally, until fragrant and lightly browned, about 6–8 minutes; transfer to a bowl.
2. Dice the chicken into 1-inch pieces. Cut the onion and green bell pepper into similar-sized chunks. Slice the mushrooms. Mince the garlic and ginger if not already prepped.
3. Heat the olive oil in the skillet over high heat until shimmering. Add the chicken and cook, stirring occasionally, until just cooked through to 165°F and lightly browned, 4–6 minutes.
4. Add the bell pepper, onion, mushrooms, garlic, ginger, hot sauce, and salt and pepper to taste. Stir-fry over high heat until the vegetables are crisp-tender, 2–3 minutes.
5. Pour in the soy sauce and rice wine vinegar, return the toasted cashews to the pan, and cook, tossing, until the sauce reduces to a glossy coating, 1–2 minutes.
6. Transfer to bowls and finish with scallions, sesame seeds, and a light drizzle of sesame oil.