Cashew Chicken
 Stir fry cashew chicken.
 Serves 4
 15 minutes preparation
 15 minutes cooking
 30 minutes
429 calories, 21g fat, 23g carb, 38g protein, 662mg sodium
3.8 (2) user ratings
  • 1 ¼ lbs chicken breasts, (organic)
  • ⅓ cup white flour
  • 2 tbsp olive oil
  • 1 tbsp coconut oil, or olive oil
  • ½ cup cashews, raw
  • 1 orange bell pepper, julienne or diced
  • 2 tbsp shallot, or 2 green onions, chopped
  • 2 cloves garlic, pressed
  • ¼ cup Soyaki, or teriyaki sauce
  • 1 tbsp Shaoxing wine (็ดน่ˆˆ้…’)
  • 2 tsp Worcestershire sauce
  • 2 tsp Sambal Oelek, or Sriracha
  • 1 tbsp sesame seeds
  • 1 tbsp green onions, chopped

Saute cashews, bell pepper, and shallots over medium heat in a wok. Combine the remaining sauce ingredients in measuring cup and mix. Add oil to large non-stick skillet and preheat over medium heat. Cut chicken into pieces, trimming fat as required, coat with flour in plastic bag. Place chicken into skillet, spread evenly and turn up heat to medium-high. Cook chicken until almost done, flipping once and breaking up bunches to ensure even cooking. Add garlic and sauce mixture to wok and bring to low boil. Add chicken to wok, stir to coat evenly, turn off heat, leave uncovered for a few minutes.

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