Another winner, winner chicken dinner. Cashew chicken for the win. It is a perfect blend of protein and veggies in a wonderful sauce. It will definitely be made in our home again. And probably in the near future (cough, cough) Next week! Yes, it really was that good. I will be making a larger batch so I can have some leftovers.
I used sliced cashews instead of whole one. I had a hard time getting them to toast and become fragrant. I will try whole cashews next time. I cooked them for the 8 minutes it says and still nothing happened so I turned the heat up a bit (to about medium) for a couple of minutes then gave up. It tasted great so maybe I did get them right. Or maybe I just like cashews so I was happy. One may never know.
I used 2 chicken thighs instead of 3 because it is what I had on hand. I just reduced the number of servings to 2. After all, it was just the hubby and I and no point in only having enough leftovers for 1 person. We both loved the meal. I bought bone-in thighs with skin and removed both the bone and skin. Next time I am just getting boneless skinless chicken thighs. I might try it with chicken breasts as well.
It seemed to splatter a lot with the canola oil at the directed amount. Also, had a little leftover after the sauce reduced. I will try to only use 1 tbsp next time and see what happens.
The peppers and onions were perfect with the chicken and cashews. I think I will add some green beans next time to add a little more fiber and vitamins (as well as a little crunch).
I used low-sodium soy sauce and did omit the chili garlic sauce this time. I’m not a big spicy foods person so I thought it might be too spicy for me. I will try it with the chili garlic sauce next time. It was good without it. I could not find rice wine vinegar so I used rice vinegar instead. Not sure if they are the same thing. I don’t usually cook with it so it is new to me. Regardless, it was tasty. Kinda wishing I had some leftovers for lunch today. (dreaming about cashew chicken) Yumm!
Finally topped with toasted sesame seeds and some toasted sesame oil. Not really sure the oil was necessary. I used very little as there was some oil left over from the cooking still on the chicken. I’m not sure it added anything to the flavors but i really enjoyed the dinner.
This is not an original recipe of my own creation. I will make modifications to suit my tastes. I claim no credit for this recipe. These are my photos during the cooking process. Original recipe was found through Pintrest by KetoConnect
- 3raw chicken thighsboneless, skinless
- 2tbsp canola oil(for cooking)We use this!
- 1/4cup cashewsWe use this!
- 1/2medium Green Bell Pepper
- 1/2tsp ground gingerWe use this!
- 1tbsp rice wine vinegarWe use this!
- 1 1/2tbsp soy sauceWe use this!
- 1/2tbsp chili garlic sauceWe use this!
- 1tbsp minced garlic
- 1tbsp Sesame OilWe use this!
- 1tbsp Sesame SeedsWe use this!
- 1tbsp green onions
- 1/4medium white onion
- Salt + Pepper
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.
Dice chicken thighs into 1 inch chunks. Cut onion and pepper into equally large chunks.
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, 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.
Serve in a bowl, top with sesame seeds and drizzle with sesame oil. Enjoy!
If you make this recipe, leave me a note about how you liked it. Also, if you have any recipes you would like me to try, please send me the link. I am always looking for new ideas. Please try for keto-friendly (low carb). Thank you!