Cashew Chicken Stir Fry

Ingredients

• Cashew nuts

  Nuts, raw

  4 tbsp or 34g

• Onions

  Raw

  ½ medium or 55g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

• 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

  Regular sodium, Shoyu

  1 ½ tbsp or 24g

• 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

• Avocado oil

  2 tbsp or 28g

• Chicken breast

  Broilers or fryers, meat only, raw

  175g

• Mushrooms

  Oyster, raw

  2 cup sliced or 172g

Directions

1. Step 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. Step 2 Dice chicken into 1 inch chunks. Cut onion and pepper into equally large chunks. Step 3 Increase heat to high and add avocado oil to pan. Step 4 Once oil is up to temperature, add in the chicken and allow them it cook through. Step 5 Once the chicken is nearly fully cooked. Add in the pepper, onions, mushrooms, garlic, chili sauce, and seasonings (ginger, salt, pepper). Allow to cook on high for 2-3 minutes. Step 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. Step 7 Serve in a bowl, top with scallions, sesame seeds and drizzle with sesame oil. Enjoy!

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