Easy Cashew Chicken

Ingredients

• Cashew nuts

  Nuts, raw

  4 tbsp or 34g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  3 thigh, bone removed or 282g

• Onions

  Sweet, raw

  ¼ onion or 83g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

• Canola oil

  2 tbsp or 28g

• Garlic

  Raw

  1 tbsp or 9g

• Chili sauce

  Peppers, hot, immature green, canned

  1 tbsp or 15g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• 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

  1 tbsp chopped or 6g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Heat a pan over low heat and toast the cashews for 8 minutes. Toast them until you start to see some browning. Remove and set aside.
2. Dice chicken thighs into 1 inch chunks. Cut onion and pepper into equally large chunks.
3. Increase heat to high and add canola oil to pan.
4. Once oil is up to temperature, add in the chicken thighs and allow them to cook through.
5. Once the chicken is nearly fully cooked. Add in the pepper, onions, garlic, chili sauce, and seasonings (ginger, salt, pepper). Allow to cook on high for 2-3 minutes.
6. Add soy sauce, rice wine vinegar, and cashews. Cook on high and allow the liquid to reduce down until it is a sticky consistency, There should not be a lot of liquid in the pan upon completing cooking.
7. Serve in a bowl, top with scallions, sesame seeds and drizzle with sesame oil. Enjoy!