Sunday, May 7, 2017

Cashew Chicken

Yield: 2-3 servings

1 tbsp tamari
1 tbsp fish sauce
1 tbsp maple syrup
1 tbsp hoisin
2 tbsp coconut oil
2 boneless, skinless chicken breasts, cut into thin pieces
1 small onion, diced
2 cloves garlic, minced
1 red pepper, diced
1 green pepper, diced
3/4 cup cashews
2 stalks green onion, thinly sliced

1. In a small bowl, combine tamari, fish sauce, maple syrup, and hoisin. Set aside.
2. In a large skillet, heat the oil over high heat. Once the skillet is hot, add the chicken and cook until both sides turn slightly brown. Remove chicken from the pan.
3. In the same skillet, add the onion and garlic and saute for 3 minutes.
4. Add the bell peppers and cashew nuts. Toss and cook for 2 minutes.
5. Add the chicken and then the sauce. Stir to combine well.
6. Garnish with green onion and serve immediately with steamed rice.

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