Easy Cashew Chicken

From inthekitchenwithkath.com

(Adapted from Megha Barot’s and Matt Gaedke’s recipe on ketoconnect.com)

Serves 2 – 3

 

3 raw boneless, skinless chicken thighs

½ medium green bell pepper

¼ large white onion (about 4 ounces)

3 cloves garlic

1½ teaspoons chili garlic sauce (I used the Huy Fong brand)

½ teaspoon ground ginger

¼ teaspoon salt

1½ tablespoons soy sauce (use wheat-free tamari for gluten-free)

1 tablespoon unseasoned rice wine vinegar

¼ cup raw cashews

2 tablespoons coconut oil

1 tablespoon sesame seeds, for serving

1 tablespoon sesame oil (optional, to drizzle on the finished dish – I didn’t use it.)

1.      Cut the chicken thighs into 1-inch pieces and set aside.

2.      Cut the green pepper and white onion into equal-sized squares and set aside on a different plate from the chicken.

3.      Mince the garlic and add it to the green pepper and onion.

4.      Measure out the chili garlic sauce into a small dish.

5.      Measure out the ginger and salt into another small dish.

6.      Put the soy sauce and rice wine vinegar in a small dish.

7.      Heat a large skillet over low heat. Add the cashews and cook, stirring often, until they are starting to get toasted. It will take 5 – 8 minutes. Remove the cashews from the pan and set aside.

8.      Increase the heat to medium high. After it has heated for a couple of minutes, add the coconut oil and let it melt.

9.      Add the chicken to the pan. Cook, stirring often, until it is done. It will take about 5 minutes.

10.   Add the green pepper, onion, garlic, chili garlic sauce, ginger, and salt to the chicken in the pan. Stir and cook for 2 – 3 minutes.

11.   Add the soy sauce, rice wine vinegar, and cashews to the pan. Cook, stirring often, for a few minutes. Cook until the liquid in the pan has reduced until there is no more liquid in the pan.

12.   Serve topped with the sesame seeds and sesame oil, if desired.