Cashew Chicken
Equipment
1 Sauté Pan plus induction cooktop
Ingredients
- 1 lb. chicken thighs skinless boneless, cut into 1″ pieces
- 2 tbsp peanut oil
- 2 garlic cloves minced
- ½ onion chopped
- 1 green bell pepper chopped
- 1/3 cup water
- ¾ cup roasted cashews unsalted
- 1 tbsp cornstarch
- 3 tbsp soy sauce
- 1½ tbsp Mirin or dry sherry
- 3 tbsp oyster sauce
- 2 tsp sesame oil
- Dash of pepper
Instructions
- Mix cornstarch and soy sauce until there’s no lumps. Then add the mirin, oyster sauce, sesame oil, and pepper and mix to combine.
- Place the chicken pieces in a bowl and add 2 tablespoons of the sauce mixture, toss to coat. Set aside to marinate for 30 minutes.
- Heat the peanut oil over medium-high heat in a sauté pan or skillet. Add the garlic and onion, and cook for 1-2 minutes.
- Add chicken and cook for 2 more minutes, making sure to get all sides. Add the bell pepper and cook for a few more minutes.
- Add the rest of the sauce mixture and the water to the pan and bring to simmer. Cook, stirring occasionally, until the sauce thickens to the desired consistency.
- Stir in the cashews and remove the pan from the heat. Serve immediately with rice, if desired.
Nutrition
Calories: 521kcalCarbohydrates: 19gProtein: 24gFat: 40gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 111mgSodium: 1266mgPotassium: 492mgFiber: 2gSugar: 4gVitamin A: 199IUVitamin C: 25mgCalcium: 37mgIron: 3mg
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