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

• Pepper or hot sauce

  Ready-to-serve

  1 tbsp or 14g

• 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

  6 oz or 170g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

Directions

1. Heat a pan over low heat and toast the cashews for 8 minutes until they begin to brown. Remove and set aside.
2. Dice the chicken into 1-inch chunks. Cut the onion and pepper into similarly sized pieces.
3. Increase the heat to high and add avocado oil to the pan.
4. Once the oil is hot, add the chicken and cook through.
5. When the chicken is nearly cooked, add the pepper, onions, mushrooms, garlic, chili sauce, and seasonings. Cook on high for 2-3 minutes.
6. Add soy sauce, rice wine vinegar, and cashews. Cook on high until the liquid reduces to a sticky consistency.
7. Serve in a bowl, topped with scallions, sesame seeds, and a drizzle of sesame oil.

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