Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Yield: 4 Servings
I am so glad that I gave this recipe a try because I never would have tasted perfection! Try it now and enjoy!
1.5 c Chicken, breast meat, cut into small pieces
1 teaspoon Sesame Oil
1/4 teaspoon Baking Soda
1 teaspoon Black Pepper Powder
1 tablespoon Sauce Mix
1/2 tablespoon Cornstarch
For Cashew Chicken Sauce:
1/4 c Unsalted Chicken Stock
1.5 tablespoon Low Sodium Soy Sauce
1 tsp Sugar
1 tablespoon Rice Vinegar
1 tablespoon Hoisin Sauce
1 teaspoon Sriracha
1 tablespoon Oyster Sauce
A dash of Black Pepper Powder
1 tablespoon Tomato Ketchup
1 teaspoon Chili Garlic Sauce
1 tablespoon Sesame Oil
1 tablespoon Vegetable Oil
1 teaspoon Ginger, grated
1 tablespoon Garlic, grated
1 Small White Onion, chopped
3/4 c Unsalted Cashews Roasted Whole
2 tablespoon Chopped Spring Onion, green
Step 1: Add all the ingredients for the sauce into a mixing bowl. Stir until well combined.
Step 2: In a separate mixing bowl, add the cleaned chicken slices and the rest of the ingredients. Stir until well combined.
Step 3: Place a skillet on the stove and turn the heat to medium.
Step 4: Add the vegetable oil and allow it to become hot.
Step 5: Add the chicken slices and stir fry until golden brown.
Step 6: Remove the chicken slices from the skillet and place them onto a clean plate lined with paper towels to drain any excess oil.
Step 7: Add the garlic, onion, and ginger into the same skillet. Sauté until aromatic and translucent.
Step 8: Add the mixed sauce. Stir and cook until thick.
Step 9: Add the cooked chicken slices and toss until well coated with the sauce.
Step 10: Add the cashews, sesame seeds, chopped green onions, and salt. Stir until well mixed.
Step 11: Remove from the heat.
Step 12: Serve over noodles or rice. Enjoy!
Calories 406.55 | Fat (grams) 25.94 | Sat. Fat (grams) 4.47 | Carbs (grams) 18.98 | Fiber (grams) 2.10 | Net carbs 16.87 | Sugar (grams) 6.04 | Protein (grams) 26.56 | Sodium (milligrams) 825.10 | Cholesterol (grams) 57.75
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