Thai Cashew Chicken Recipe
Ingredients
- 1¼ lb chicken breast
- 1 tbsp tapioca starch (or cornstarch)
- 2 tbsp extra virgin olive oil
- 2 tsp sesame oil
- 2½ cups broccoli florets
- 1 cup chopped carrots
- 1 cup sliced peppers
- 3 cloves garlic
- 1-2 tbsp Thai chili paste (optional)
- ½ cup raw cashews
- 3 thinly sliced green onions
Sauce
- ¼ cup gluten-free tamari (or coconut aminos)
- 2 tbsp rice vinegar
- 2 tbsp honey
- ¼ tsp ground ginger
- pinch of black pepper
Instructions
- Preheat a large skillet to medium-high heat. Start by chopping your chicken into bite sized pieces, and chop up all of your vegetables.
- To make the sauce, add all of the sauce ingredients to a jar with a tight fitting lid, and give it a good shake. Set aside to use later.
- Put the chicken in a bowl, add the tapioca starch, and season with a pinch of black pepper. Give it a stir to coat it completely. Once coated, add the chicken to the skillet with one tbsp of oil and 1 tsp sesame oil. Stir occasionally, and cook the chicken for 4-5 minutes, until it is cooked through and starts to brown on all sides. Remove the chicken from the skillet and set aside.
- Next, add another tbsp of olive oil, and 1 tsp sesame oil to the skillet, then add the broccoli, carrots, and peppers. Stir occasionally for 2-3 minutes, then add the garlic cloves and Thai chili paste. Stir again to coat the vegetables with the chili paste. Let cook another 2-3 minutes, stirring frequently.
- Add the chicken back into the skillet, and then pour the sauce over everything. Stir it all together, and let it cook in the sauce for another minute or so, the sauce will start to thicken up a bit.
- Remove from the pan and transfer to serving bowls.
- Lastly, toast your cashews. Lower the heat on the skillet to medium and add the cashews. Stir frequently, and let the cashews toast in the skillet for 2-3 minutes. Add them to the top of the stir-fry, garnish with chopped green onions, and serve!
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