Jackson Cashew Chicken

This is a fun stir fry that pleases a crowd and comes together quickly. As written it is mild, but you can kick it up a notch with some crushed red pepper flakes, or chili sauce, either during cooking or on a serving. I served this with coconut rice, substituting some of the water with coconut milk, and the crowd wooed!

2 lb boneless, skinless chicken thigh, cut into 1-inch pieces

4 cups broccoli flowerets (about 2 crowns)

2 bell peppers (I used red and yellow), cut into strips

1 onion peeled and cut into thin wedges (optional)

1 cup whole roasted cashews

2-3 cloves garlic, minced

1-inch fresh ginger, minced

Sauce:

1/3 cup soy sauce

2 Tbsp honey

1 Tbsp sesame oil

1 Tbsp black vinegar (or rice vinegar)

1/2 cup chicken broth

2 rounded tsp cornstarch

Heat a wok or large skillet on high. Add a dash of avocado or canola oil and swirl. Add the chicken and stir fry for about 4-6 minutes, until the chicken has browned a bit and is cooked through. If your chicken releases a lot of water, spoon it out and add to the chicken broth on the side. You want the chicken to brown in oil, not boil in broth. When browned, remove the chicken to a bowl.

Add a dash more avocado oil to the wok and add the broccoli, peppers and onion and stir. Add 2 tablespoons water to begin a steaming process. Stir fry for about 3-5 minutes, staring almost constantly. The veggies should soften just a bit and start to brown after the water evaporates. Set veggies aside in a bowl.

Add cashews and just a dash avocado oil to the wok. Stir fry to brown the cashews just a bit, about a minute - careful; they burn quickly. Add the garlic and ginger and reduce heat to medium-low. Cook, stirring, for about 2-3 more minutes.

Add the soy mixture to the cashews and bring to a boil. Now whisk the cornstarch into the cold broth and pour into the boiling soy mix. Stir for a minute or so until the sauce thickens.

Return the chicken and the veggies to the wok and toss to mix well, and to reheat the chicken and veggies.

Serve over rice and garnish with sesame seeds.

Serves 6-8.

Cook's Notes: You can substitute any vinegar you have for the black vinegar. Or just use lemon juice.

Comments

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