Thai Cashew Chicken
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4
Calories: 496 kcal
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
-
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.
-
To skillet, add red onion and scallions. Stir-fry another 2-3 minutes, until vegetables are slightly tender but still crisp.
-
Into skillet, pour sauce over chicken and vegetables, tossing everything to coat well. Add toasted cashews and stir to combine. Remove from heat.
-
To serve, squeeze lime over stir-fry and toss. Garnish with chopped fresh cilantro.
-
Serve hot over rice or noodles.
Recipe Notes
Make stir-fried cashew chicken with ingredients from Vitacost!
Nutrition Facts
Thai Cashew Chicken
Amount Per Serving
Calories 496
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 5g25%
Trans Fat 0.01g
Polyunsaturated Fat 6g
Monounsaturated Fat 13g
Cholesterol 73mg24%
Sodium 392mg16%
Potassium 749mg21%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 10g11%
Protein 32g64%
Vitamin A 214IU4%
Vitamin C 27mg33%
Calcium 54mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.