Cashew Chicken



I love Chinese food – this is a really yummy recipe and I sat on it for awhile before trying it because there were a lot of steps.  I like easy recipes, and wasn’t sure if this one would end up being easy.  Once you get through the first time, it’s simple. 🙂

We almost always use cauliflower rice for our “rice” but this time around we just used regular rice.  Sometimes it’s a nice change.

Also, you can make your own Hoisin sauce if you like, but I just bought some.  Easy.

Cashew Chicken

3 chicken breasts, cut into 1 in cubes

1-2 Tbs of arrowroot powder (or more, depending on what your chicken looks like)

sea salt & black pepper

6 cloves of garlic, minced

6-8 green onions, white and green parts separated, chopped

2 Tbs of rice vinegar

1/8 – 1/4 cup of Hoisin Sauce

3/4 cups of cashews (I used roasted/salted)










Toss chicken cubes in arrowroot powder & salt/pepper.  I used a ziploc bag for this.

Heat coconut oil in a wok over medium/high heat.  Cook chicken, garlic, and white parts of the green onion.  Stir OFTEN, until chicken is cooked through.

Add rice vinegar to wok and cook until evaporated.  This took about 1-2 minutes for me.

Add hoisin sauce (as much as you’d like – personally I used 1/4 cup and thought it was a bit too much) and cook until warm.  Add cashews and green parts of the green onion and stir.  Take off heat.

Serve over rice, cauliflower rice, in a lettuce wrap, etc…










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