Cashew Chicken with Bell Peppers
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- Prep time
- 5 min
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- Cook time
- 15 min
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- Servings
- 4 Servings
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- Serving size
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1 1/2 cups
Ingredients
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avocado oil (divided)
- 2 tsp
- 2 tsp
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boneless skinless chicken thighs (cut into bite-sized peices)
- 1 lbs
- 454 g
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medium onion (diced)
- 1/2
- 1/2
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bell peppers (any mix of colors) (cut into 1-inch chunks)
- 3
- 3
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minced garlic
- 2 tbsp
- 2 tbsp
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minced fresh ginger
- 2 tbsp
- 2 tbsp
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rice vinegar
- 1/4 cup
- 1/4 cup
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reduced sodium tamari
- 3 tbsp
- 3 tbsp
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chili paste
- 1 tbsp
- 1 tbsp
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unsalted cashews (roasted)
- 1/4 cup
- 1/4 cup
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sesame oil
- 1 tbsp
- 1 tbsp
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sesame seeds
- 1 tbsp
- 1 tbsp
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Directions
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In a large skillet or wok over medium-high heat, heat half of the oil. Add the chicken and sauté for 6 minutes or until cooked through. Remove from the pan and set aside.
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Add the other half of the oil to the pan. Add the onion to the pan and sauté for 2 minutes. Add the bell peppers, garlic and ginger, rice vinegar, tamari and chili paste. Sauté for 3 minutes or until the peppers are tender.
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Add the cooked chicken and cashews to the pan and stir to warm, about 2 minutes.
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Remove from heat and stir in the sesame oil. Garnish with sesame seeds.
Reviews
Write a Review-
This was a hit with my family. I used chicken breast the first time I made it and it was very good. I subbed siracha for the chili paste, reduced sodium soy sauce for the tamari and frozen cubes of ginger for the fresh as these were the ingrediants I had. I have made this multiple times and will make again.
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Really good recipe but a little too spicy for me. I didn't have any cashews so I made this with sliced almonds