Sunday, April 9, 2017

Cashew Chicken

Cashew Chicken

  • 2 cups shredded chicken
  • 2 tbsp avocado oil
  • 1 yellow squash, cubed
  • 1 zucchini, cubed
  • 1 cup mushrooms, chopped
  • 1 tsp ground ginger
  • 1 tbsp rice wine vinegar
  • 2 tbsp low sodium soy sauce
  • 1 tbsp chili garlic sauce
  • 1 tbsp minced garlic
  • 1 tbsp toasted sesame oil
  • 3 green onions, chopped
  • 1 shallot, chopped
  • 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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