Creamy Cashew Chicken
This Creamy Cashew Chicken recipe is quick, easy and sure to be a hit with your family and friends. Whip this up for lunch or dinner tonight!
Servings: 4
Calories: 240kcal
Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 pound chicken cut into small, uniform pieces
- ¼ cup cashews
- ¼ cup red pepper chopped finely
- 1 teaspoon minced garlic
- 1 tablespoon hoisin sauce
- ¼ cup cashew or almond milk
- 1 teaspoon corn starch potato starch works too
- Salt and Pepper to taste
Instructions
- Add both oils to a large wok, bring heat to a medium-high and allow the oils to start to shimmer. Now add the chicken carefully. Since the pan is hot the oil sizzles and can spit at you a bit. Sorry, only way to describe it. Here's hoping you don't get spit at. Use caution to avoid it.
- Cook the chicken until it's no longer pink, this should only take a few minutes at high heat, likely about 3 to 5 minutes.
- Toss in the cashews, cook for about 2 minutes, stirring to keep them from cooking too much on any one side.
- Add the red pepper, stir around for about 1 to 2 minutes.
- Add the minced garlic, stir around for one minute.
- Now toss in the hoisin sauce, cashew or almond milk, and corn starch (be sure to make a slurry with a bit of Silk and corn starch in a mason jar, shake then add to the liquid so you avoid lumps) into the pan. Cook for about 2 to 3 minutes, until the sauce thickens.
- Add salt and pepper to taste.
- Remove from heat and transfer to serving bowl.
- You can serve this with rice or noodles.
- Serve with a big old cashew loving mile!
Notes
Serve over rice.
Nutrition
Calories: 240kcal | Carbohydrates: 6g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 114mg | Potassium: 184mg | Fiber: 1g | Sugar: 2g | Vitamin A: 368IU | Vitamin C: 13mg | Calcium: 12mg | Iron: 1mg