Sweet and Tangy Cashew Chicken
Servings: 4 servings
Calories: 354kcal
Ingredients
- 4 chicken thighs
- 2 yellow squash medium
- 2 bell peppers red
- 1 cup baby bella mushrooms whole
- 1/2 cup cashews roasted
- 2 tbsp garlic minced
- 1 tbsp ginger minced
- 1 tbsp sesame oil
- 2 tsp white pepper
- 1/2 tsp black pepper
- 1 tsp salt
- juice of 1 lime
- zest of 1 lime
Sauce Ingredients:
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 1/2 tsp gochugaru/red pepper flakes
- 1/2 tsp cornstarch + 1 tsp water
Instructions
- In a dry nonstick pan on medium-low heat, gently roast cashews for 5-7 minutes or until just beginning to brown. Remove to a bowl and set aside.
- Roughly chop onion, yellow squash, and bell peppers. Rinse and set aside.
- Slice chicken into roughly bite-sized pieces, about 1-inch. Add to a small bowl and toss with minced garlic, minced ginger, sesame oil, white pepper, and black pepper. Set aside.
- In a small bowl, combine all sauce ingredients (soy sauce, oyster sauce, hoisin sauce, honey, rice vinegar, garlic powder, gochugaru, cornstarch dissolved in water) and stir to combine. Set aside.
- Heat wok to medium-high/high. When hot, add chicken to wok and immediately begin stirring. Cook for 5-7 minutes, or until chicken has begun to brown on the edges. Remove from wok and set aside.
- Add chopped vegetables and whole mushrooms to the still-hot wok and immediately begin stirring. Cook for 3-5 minutes, or until vegetables have begun to brighten in color and soften.
- Add sauce mixture and cook for an additional 2-3 minutes, or until sauce has begun to thicken.
- Return chicken to the wok and add roasted cashews. Toss to coat, and cook for an additional 2-3 minutes.
- Remove from heat and add lime juice and lime zest. Stir to incorporate.
- Serve over white rice, topped with additional cashews, lime juice, and sesame seeds.