Craving a quick, flavorful dinner? This Thai cashew chicken is the perfect solution. Packed with ginger-tinged chicken, crunchy cashews, vibrant veggies and an umami sauce made with sunflower butter, coconut aminos and honey, this dish will become a weeknight staple. Easy to customize and great as leftovers, it's a dish that delivers on both taste and convenience. Serve over rice or noodles for a complete and satisfying meal.
Thai Cashew Chicken
- 1 lb. organic chicken breast or thighs (thinly sliced)
- 1 cup roasted cashews
- 1 Tbsp. sesame oil
- 4 cloves garlic (minced)
- 1/4- inch piece ginger (diced)
- 1-2 red chili peppers (sliced, adjusted to taste)
- 1 small red onion (sliced)
- 1 bunch scallions (sliced to 1-inch pieces)
Sauce
- 1 Tbsp. Bragg Apple Cider Vinegar
- 3 Tbsp. Bragg Coconut Liquid Aminos
- 1 Tbsp. sesame oil
- 2 Tbsp. honey (or coconut sugar)
- 2 Tbsp. SunButter Sunflower Butter
To serve
- 1 lime (juiced)
- Fresh cilantro (chopped)
- In small bowl, mix together apple cider vinegar, aminos, honey, 1 tablespoon sesame oil and sunflower butter. Set aside.
- In skillet over medium high heat. Heat 1 tablespoon sesame oil. Add garlic, ginger and chili peppers and stir-fry about 30 seconds, until fragrant. Add chicken and stir-fry 5-7 minutes, until cooked through and no longer pink.
- To skillet, add red onion and scallions. Stir-fry another 2-3 minutes, until vegetables are slightly tender but still crisp.
- Into skillet, pour sauce over chicken and vegetables, tossing everything to coat well. Add toasted cashews and stir to combine. Remove from heat.
- To serve, squeeze lime over stir-fry and toss. Garnish with chopped fresh cilantro.
- Serve hot over rice or noodles.
Make stir-fried cashew chicken with ingredients from Vitacost!
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