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Cashew Chicken

2 cups shredded chicken2 tbsp avocado oil1 yellow squash, cubed1 zucchini, cubed1 cup mushrooms, chopped 1 tsp ground ginger1 tbsp rice wine vinegar2 tbsp low sodium soy sauce1 tbsp chili garlic sauce1 tbsp minced garlic1 tbsp toasted sesame oil3 green onions, chopped1 shallot, choppedDIRECTIONS
Toast the cashews in a non stick  pan over low heat for 8 minutes. Remove from pan.Turn the heat up to high, add the avocado oil.  Add zucchini, squash, mushrooms, and onions.Add the ginger and chili garlic sauce.  Once they have cooked down, about 5 minutes, add the garlic.  Cook 1 minute.Add the soy sauce, rice wine vinegar, toasted sesame oil, cashews and chicken.Cook until liquid evaporates.  NOTE: Using cubed chicken and cooking it first is better than the shredded rotisserie. Also, you can use any vegetables that you may have available. I just happened to have zucchini, squash and mushrooms.  Bell peppers or broccoli would be great, too.

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