This cashew chicken is the most delicious take-out style dish! Loaded with crunchy stir fried veggies, chicken, cashews, and a savory, slightly sweet sauce, this recipe is going to make it onto your regular dinner rotation in no time.
0 In a small saucepan over medium heat, combine the coconut aminos, chicken broth, toasted sesame oil, rice wine vinegar, ginger powder, red pepper flakes, and ¼ teaspoon of salt. Bring to a simmer and cook for 5 minutes, until the sauce is slightly reduced in volume.
1 In a small bowl, whisk together the arrowroot powder with 1 tablespoon of water to make a slurry, then whisk the slurry into the sauce. Bring the sauce to a boil, stir, and cook for an additional minute, until thickened. Set aside.
2 Preheat a large wok or skillet over medium-high heat. Add 1 tablespoon of avocado oil and swirl around the pan. Season the chicken with 1 teaspoon of salt and ¼ teaspoon pepper, then add the chicken and cook for 3-4 minutes per side, until the chicken is slightly browned and cooked through. Remove the chicken from the pan.
3 Add the bell pepper strips and cook for 2 to 3 minutes, until slightly browned.
4 Add the broccoli florets and snow peas to the pan. Cook for 2 to 3 minutes, stirring occasionally, until the vegetables begin to soften.
5 Add the remaining tablespoon of oil to the pan, then add the chicken, green onions, and toasted cashews. Cook for 1 to 2 minutes, until the chicken is warmed through, then pour the stir-fry sauce over the chicken mixture and toads to coat.
6 Garnish with sesame seeds and serve with white rice and enjoy!
