Cooking Instructions
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Step 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.
Step 2
Add the
Boneless, Skinless 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.
Step 3
Add in
Onion (1)
and
Red Bell Peppers (2)
. Stir fry them for 2 minutes.
Step 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.
Step 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.
Step 6
Add
Sesame Seeds (1 Tbsp)
and mix to combine.
Step 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!
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