Cashew Chicken Stir-fry

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Cashew Chicken Stir-fry

Serves 4

Ingredients:

For the Sauce

1/3 cup low-sodium chicken/vegetable broth (or water in a pinch!)
1/4 cup coconut aminos
2 tablespoons rice vinegar
1 tablespoon freshly squeezed lime juice (about 1/2 lime)
2 tablespoons no-sugar-added sriracha (I use Yellowbird brand), optional
2 tablespoons unsweetened creamy cashew butter
1 teaspoon toasted sesame oil
1 teaspoon fish sauce (I use Red Boat brand)
1/4 teaspoon Chinese five-spice powder
1-inch piece fresh ginger, peeled and finely grated
2 garlic cloves, minced or 1/2 tsp. garlic powder

For the Chicken

2 pounds boneless, skinless chicken tenders, cut into 1-inch cubes
1 tablespoon avocado oil
1 teaspoon fine sea salt
2 tablespoons tapioca flour

For the Stir-Fry

3/4 cup unsalted raw cashews, plus more for serving
2 tablespoons avocado oil
6 green onions, cut into 1-inch lengths, white and green parts kept separate
Prepared cauliflower rice or steamed rice, optional for serving
1 lime, cut into wedges, for serving
Thai basil leaves, for serving

Directions:

• In a large bowl, combine the chicken, avocado oil, salt, pepper, and tapioca flour. Toss until well combined. Set aside.

• In a dry (no oil) large nonstick skillet, toast the cashews over medium heat, tossing occasionally, until fragrant, about 4 minutes. Remove from the skillet and set aside.

• Increase the heat under the skillet to medium-high and add the avocado oil.

• Add the white parts of the green onions to the skillet and cook, tossing, until the onions just begin to soften, about 2 minutes. Reduce the heat to medium.

• Working in batches if necessary, so as not to overcrowd the skillet, add the chicken in a single layer and cook until the chicken is golden brown and cooked through, 3 to 4 minutes per side.

• Make the Sauce: In a medium bowl, whisk together all the sauce ingredients until well combined. Set aside while chicken finishes cooking.

• Whisk the sauce once more, then pour it into the skillet. Cook, stirring, until the sauce thickens, and the chicken is well coated, about 3 more minutes.

• Add the green parts of the green onions and the toasted cashews to the skillet and toss to combine once more.

• If desired, serve with prepared rice. Garnish with more cashews and a lime wedge.

Adapted from The Defined Dish

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Tips

MAKE IT VEGAN

Swap the chicken for tofu that’s been cut into 1-inch cubes, tossed with avocado oil + salt, and roasted in a 400 degree oven until golden brown. Add the cooked tofu to the pan with the cooked white parts of the scallion and continue with the recipe.

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