Craving a quick, flavorful dinner? This Thai cashew chicken is the perfect solution. Packed with ginger-tinged chicken, crunchy cashews, vibrant veggies and an umami sauce made with sunflower butter, coconut aminos and honey, this dish will become a weeknight staple. Easy to customize and great as leftovers, it’s a dish that delivers on both taste and convenience. Serve over rice or noodles for a complete and satisfying meal.
Thai Cashew Chicken
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Ingredients
- 1 lb. organic chicken breast or thighs thinly sliced
- 1 cup roasted cashews
- 1 Tbsp. sesame oil
- 4 cloves garlic minced
- 1/4- inch piece ginger diced
- 1-2 red chili peppers sliced, adjusted to taste
- 1 small red onion sliced
- 1 bunch scallions sliced to 1-inch pieces
Sauce
- 1 Tbsp. Bragg Apple Cider Vinegar
- 3 Tbsp. Bragg Coconut Liquid Aminos
- 1 Tbsp. sesame oil
- 2 Tbsp. honey or coconut sugar
- 2 Tbsp. SunButter Sunflower Butter
To serve
- 1 lime juiced
- Fresh cilantro chopped
Instructions
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In small bowl, mix together apple cider vinegar, aminos, honey, 1 tablespoon sesame oil and sunflower butter. Set aside.
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In skillet over medium high heat. Heat 1 tablespoon sesame oil. Add garlic, ginger and chili peppers and stir-fry about 30 seconds, until fragrant. Add chicken and stir-fry 5-7 minutes, until cooked through and no longer pink.
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To skillet, add red onion and scallions. Stir-fry another 2-3 minutes, until vegetables are slightly tender but still crisp.
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Into skillet, pour sauce over chicken and vegetables, tossing everything to coat well. Add toasted cashews and stir to combine. Remove from heat.
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To serve, squeeze lime over stir-fry and toss. Garnish with chopped fresh cilantro.
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Serve hot over rice or noodles.
Notes
Nutrition
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