Cashew Chicken

Cashew Chicken

INGREDIENTS

• 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

DIRECTIONS

• 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.