Forget takeout and make this healthier Cashew Chicken! It’s loaded with veggies and perfect stir fry flavor.
2 tablespoons avocado oil, or stir frying oil of your choice
1 pound boneless skinless chicken thighs, cut into 1” pieces
1 large red bell pepper, cut into 1/2” pieces
1–2 heads of broccoli, 1 pound
1 bunch green onions, sliced into 2” lengths
1 tablespoon minced ginger
2 cloves garlic, minced
1 can water chesnuts, drained & rinsed
3/4 cup toasted unsalted cashews
1 tablespoon tapioca starch, or cornstarch
1/4 cup coconut aminos, or soy sauce
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1/2 cup chicken stock or broth
Prep all the ingredients before you begin to cook. For the broccoli, cut the heads into evenly sized florets. Then peel the tough outer layer of the stem and thinly slice it.
As you cut the green onions, separate the dark green parts off to the side to add at the end of the cooking time. Then mix together all the ingredients for the sauce and set it aside.
Preheat a very large skillet, 15″ works great, over high heat. When the pan is hot but not smoking, add 1 tablespoon of the avocado oil along with the chicken.
Cook stirring only as the chicken browns until it’s just cooked, 3-4 minutes. Remove the chicken from the pan and set it aside.
Add the remaining tablespoon of oil to the pan with the bell pepper, broccoli florets and sliced stems, and the white parts of the green onion. Cook until the veggies are crisp tender, 5-6 minutes.
Then add the ginger and garlic, stir to combine and cook until fragrant, 2-3 minutes.
Finally add the sauce mixture along with the cooked chicken, water chesnuts, dark green parts of the green onion, and the cashews. Continue to cook over high heat, stirring constantly, until the sauce thickens and is thoroughly mixed in.
Season to taste with salt if needed and serve immediately.
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Keywords: Healthy Cashew Chicken, Paleo Cashew Chicken, Gluten Free Cashew Chicken