This cashew chicken is healthy and so easy to make for dinner on those busy nights!
Total Time
15min
0.0
0 Ratings
Author: Nicko's Kitchen
Servings:
4
Ingredients
•
1 1/2
Tbsp
Coconut Oil
•
1.5
lb
Tyson® Chicken Thighs
•
2
Medium
Red Bell Peppers
, chopped
•
1
Onion
, sliced
•
1
Tbsp
Chili Garlic Sauce
•
1/2
tsp
Garlic
, minced
•
1/2
tsp
Ground Ginger
•
1/8
tsp
Sea Salt
•
1/8
tsp
Ground Black Pepper
•
1/4
cup
Rice Wine
•
1
tsp
Sesame Oil
•
1
cup
Cashew Nuts
, roasted
•
1
Tbsp
Sesame Seeds
•
to taste
Scallions
, chopped
•
to taste
Sesame Seeds
Cooking Instructions
1.
Into a wok or a large pan, add
Coconut Oil (1 1/2 Tbsp)
. Let it melt down and bring it up to high heat. You want the wok smoking.
2.
Add the
Tyson® Chicken Thighs (1.5 lb)
in batches, cooking for 2 minutes each. If you overcrowd the wok, you will end up stewing the chicken instead of getting a nice brown crust. The chicken won’t be cooked all the way through but will be finished later on, so remove the chicken and set it aside.
3.
Add in
Onion (1)
and
Red Bell Peppers (2)
. Stir fry them for 2 minutes.
4.
Add
Chili Garlic Sauce (1 Tbsp)
,
Garlic (1/2 tsp)
,
Ground Ginger (1/2 tsp)
,
Sea Salt (1/8 tsp)
,
Ground Black Pepper (1/8 tsp)
, and
Rice Wine (1/4 cup)
. Mix well over high heat.
5.
Add the chicken back into the wok and mix well. Now add
Sesame Oil (1 tsp)
and
Cashew Nuts (1 cup)
and cook for 5 minutes.
6.
Add
Sesame Seeds (1 Tbsp)
and mix to combine.
7.
Serve dish family style or plate up individually. Scatter
Scallions (to taste)
on top along with those wok juices. Finish it with extra
Sesame Seeds (to taste)
and you have a meal that's better than takeout!
Nutrition Per Serving
CALORIES
535
FAT
29.1 g
PROTEIN
39.7 g
CARBS
25.2 g
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