- ½ C raw cashews
- 5 chicken thighs, boneless & skinless (cut into 1″ chunks)
- 3½ TBS canola oil
- ½ MED green bell pepper (diced small)
- ½ MED onion (diced small)
- 1¾ TBS green onions (cut small)
- 6 cloves garlic (minced)
- 1 TSP TBS chili garlic sauce
- 1 TSP ground ginger
- Salt & pepper
- 1¾ TBS rice wine vinegar
- 2½ TBS soy sauce
- 1¾ TBS sesame seeds
- Heat a pan over low heat and toast the cashews for 8 minutes or until they start to lightly brown and become fragrant. Remove and set aside.
- Increase heat to high and add canola oil to pan.
- Once oil is up to temperature, add in the chicken thighs and allow them to cook through (about 5 minutes).
- Once the chicken is fully cooked add in the pepper, onions, garlic, chili garlic sauce and seasonings (ginger, salt, pepper). Allow to cook on high for 2-3 minutes.
- Add soy sauce, rice wine vinegar, sesame seeds and cashews. Cook on high and allow the liquid to reduce down until it is a sticky consistency, There should not be excess liquid in the pan upon completing cooking.
Yields 5 servings.
Calories: 333.3kcal, Fat 24g, Carbohydrates 8g, Fiber 1.3g, Protein 22.6g