CASHEW CHICKEN

INGREDIENTS
  • 3 chicken breasts, diced into bite size pieces
  • ½ onion, sliced
  • 1 head broccoli, chopped into small florets
  • 8 oz can of sliced water chestnuts, drained
  • 1 cup cashews
  • 1 pinch red pepper flakes
  • Green onions and sesame seeds for garnish (optional!)
  • For the sauce:
  • ½ cup soy sauce (tamari if you want gluten free)
  • ¼ cup veggie broth
  • ¼ cup brown sugar
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 2 teaspoons corn starch
INSTRUCTIONS
  1. Heat a wok or large pan over medium high to high heat with some vegetable oil
  2. Season your diced chicken with salt and pepper (not too much! The soy sauce has a lot of sodium)
  3. Add your diced chicken to your hot wok/pan and cook until the chicken is JUST cooked through
  4. Remove the chicken to a plate and add your vegetables (onion and broccoli) to the wok/pan
  5. Saute for a few minutes until the onions have softened
  6. Meanwhile, make your sauce
  7. Add all the sauce ingredients into a blender and blend until thoroughly combined
  8. Add your chicken back in with your veggies, and add your water chestnuts
  9. Pour your sauce in, and simmer this for a few minutes until the sauce has thickened
  10. If your sauce isn’t thickening enough for your preference, create a “slurry” by stirring together 1 teaspoon of cornstarch and 2 teaspoons of water together in a small bowl. Add your slurry to the chicken and veggie mixture and simmer until the sauce has thickened further
  11. Add your cashews and stir to combine
  12. Top with green onions and sesame seeds as you serve (optional!)
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