Easy Cashew Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Canola oil

  2 tbsp or 28g

• Cashew nuts

  Nuts, raw

  4 tbsp or 34g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

• Ginger root

  Raw

  ½ tsp or 1g

• Rice wine vinegar

  3 tsp or 15g

• Soy sauce

  Made from soy (tamari)

  1 ½ tbsp or 27g

• Garlic

  Raw

  3 cloves, minced or 9g

• Scallions

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

  1 tbsp chopped or 6g

• Chili Garlic Sauce

  Lee Kum Kee

  1 ½ tbsp or 26g

• Onions

  Raw

  ½ small or 35g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sesame seeds

  Seeds, whole, dried

  3 tsp or 9g

• Sesame oil

  Salad or cooking

  3 tsp or 14g

Directions

1. Heat a pan over low heat and toast the cashews for about 8 minutes until they start to brown. Remove and set aside.
2. Dice the chicken breast into 1-inch chunks. Cut the onion and green bell pepper into similar-sized pieces.
3. Increase the heat to high and add canola oil to the pan.
4. Once the oil is hot, add the chicken breast and cook until nearly done.
5. Add the green bell pepper, onion, garlic, chili garlic sauce, ginger, salt, and pepper. Cook on high for 2-3 minutes.
6. Add soy sauce, rice wine vinegar, and cashews. Cook on high until the liquid reduces to a sticky consistency.
7. Serve in a bowl, topped with scallions, sesame seeds, and a drizzle of sesame oil.