This chicken with cashew nuts recipe removes the need to run to the Chinese take-away on a Friday night.
Take-aways are a bit of cultural thing, certainly in the UK, and are often viewed as a treat. The problem is that your system doesn't view most such foods as a treat, they view it as an insult.
I've developed a few recipes that meet the "need" that my family express for eating take-away food in a way that we know what's in the dish, rather than being at the mercy of a food service business. This chicken with cashew nuts recipe is one of these.
This is also an example of the trade-offs that you sometimes have to make in order to keep a family happy who are not as low carb or additive free as I try to be: the oyster sauce in this recipe has a few ingredients I don't like but the recipe uses such small amounts and we only eat it occasionally, so I'm OK with that.
Ingredients
Mix sauce ingredients together
Cook the chicken
Set the chicken aside
Cook the onions, peppers etc.
Add back the chicken and cook
Add the sauce and bring to a simmer
Add the cashews and serve
Serve with rice if you like
Serves 2 Adults and 2 Children
Stir Fry
3 Skinless Chicken Breast Fillets
1 large Onion
1 tsp Rice Wine Vinegar
1 Green Pepper
1 Red Pepper
2 cloves of Garlic (chopped)
2-inch piece of Ginger (chopped)
4 Spring Onions (finely chopped)
1/2 cup Cashew Nuts
Sauce
2 Tbsp Oyster Sauce
1.5 tsp Soy Sauce
1 tsp Rice Wine Vinegar
0.25 tsp Sesame Oil
1 tsp Chinese Five-Spice
1 tsp Sugar
8 Tbsp Water
0.5 tsp Salt
Chop up the chicken into smallish pieces and marinate it with the rice wine vinegar (30 min will do).
Make the sauce by mixing all the ingredients together. Whisk with a fork if you don't have a whisk.
Stir fry the chicken pieces using a bit of butter or coconut oil until white on the outside. Remove and set aside.
Add a little more butter or coconut oil and stirfry the onion, peppers, garlic and ginger on high heat for a few minutes.
Add the chicken and sauce to the pan and cook for a few more minutes.
Add the cashew nuts and spring onions to the pan, give it a good stir and serve immediately with rice or noodles (or, if you're low carb like me, with cauliflower rice or just by itself).
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