I remembered I had a big jar of nuts - cashews to be precise. I had bought this Costco-sized container to make vegan parmesan, but I didn't get to it. I finally had a bright idea and thought I'd make cashew chicken. Turns out people have been downing those nuts and I never knew. As I started to make the dish, I had to rummage through a jar of mixed nuts to get enough cashews to pull this together. It was well worth the hassle.
- 3 large chicken breasts, cubed
- 3 cups diced veggies (zucchini, bell pepper, mushrooms)
- 1/2 cup cashews
- sesame oil
- 2 teaspoons salt
- 1 teaspoon white pepper
- 2 teaspoons garlic powder
- 1 teaspoon powered ginger
Sauté chicken in 3 tablespoons sesame oil, seasoning with kosher salt, white (or black) pepper, ginger, and garlic powder. Set aside.
Wipe pan clean with a paper towel (careful as it is still hot), then add 2 tablespoons sesame oil. Add diced veggies to hot oil and sauté for 3-4 minutes, then add the cashews, cooking for another 2 minutes. Add back in the chicken and combine.
I made a quick sauce that we used very little of, but it can be used in future dishes as well.
- 1/2 cup low sodium soy sauce
- 1/3 cup rice wine vinegar
- 2 tablespoons honey
- 2 tablespoons chili or sweet chili sauce
- 1 fresh garlic clove
- 1 teaspoon powdered ginger
Combine all ingredients in blender and store in a jar.