Cashew Chicken Stir Fry

Serves 4
515
0kCal
42
0Protein
53
0Carbs
15
0Fat
Total Time35 min.Servings4 servings
In addition to being quick and easy, stir-frying is also healthy. It results in tender-crisp vegetables that retain more nutrients than if they were boiled. And since stir-frying requires only a small amount of oil, the fat content is low. Here is a gorgeous recipe which you could batch cook to have for two nights OR for lunch the next day..

Ingredients

  • 1½ lbs. (680g) boneless, skinless chicken thighs, fat trimmed & cut into 1-inch (2.5cm) pieces
  • 1 tbsp. white pepper
  • 1 tsp. coconut oil
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 tbsp. cornstarch
  • 2 oz. (60g) unsalted roasted cashew nuts
  • 14 oz. (400g) cooked white rice
  • 2 green onion, sliced
  • 1 red chili, sliced (optional)
  • For the sauce:
  • 4 tbsp. water
  • 4 tbsp. tamari sauce
  • 2 tbsp. oyster sauce
  • 3 tbsp. coconut sugar
  • 1 tbsp. rice vinegar
  • 2 garlic cloves

Instructions

  1. Place the sauce ingredients into a jar or bowl, stir to combine and set aside.
  2. Place the chicken into a large bowl, season with 2-3 tablespoons of the sauce and the white pepper. Mix to combine, cover the bowl and set aside to marinate for 20 minutes.
  3. Add the cornstarch to the remaining sauce, mix well, and set aside.
  4. When ready to cook, add the coconut oil to a large skillet and place over medium-high heat. Add the bell pepper and onion to the skillet and cook for 2-3 minutes. Next add the chicken and cook for 7-8 minutes. Now reduce the heat to medium, and add the remaining sauce, stir continuously to warm the sauce.
  5. Remove the skillet from the heat and mix through the cashews. Serve immediately with the cooked rice, garnished with green onions and the optional red chili.
  6. Enjoy

Notes

GF - GLUTEN FREE
MP - MEAL PREP/FREEZER FRIENDLY
HP- HIGH IN PROTEIN
NUTS - CONTAINS NUTS
DF - DAIRY FREE
Recipe
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