Cashew Chicken & Rice
Delicious nutty flavors with a little kick!
Ingredients
- 1½ lb Chicken Thighs, boneless & skinless cut into 1-in chunks
- 1 Green Bell Pepper cut into 1-in chunks
- 1 White Onion cut into 1-in chunks
- 1 tsp salt
- 1 tsp pepper
- 4 tbsp Avocado Oil
- 1 cup Cashews coarsely chopped
- 1 tbsp Sesame Seeds plus more for garnish
- 1 cup Coco Aminos
- 1 tbsp Ginger grated
- ⅓ cup Rice Vinegar
- 3 Garlic Cloves minced
- 1 tsp Red Pepper Flakes
- ¼ cup Honey
- 1 qt Chicken Broth
- 2 cup Short Grain Rice
Instructions
- Prepare all of the ingredients.
- In a pan over medium-high heat, add rice and chicken broth. Bring just to boil, reduce heat to medium and cover with lid. Cook for 15 minutes then remove from heat - DO NOT REMOVE LID until ready to serve.
- In a bowl, combine coco aminos, 2 tbsp avocado oil, red pepper flakes, sesame seeds, rice vinegar, honey, garlic and ginger to make sauce.
- In a small saute pan over medium-low heat, add cashews. Lightly toast for 3-5 minutes, then set aside.
- In a large saute pan over medium-high heat, add 2 tbsp avocado oil, chicken, salt and pepper. Cook for 7-9 minutes. Then add onions, green peppers and sauce mixture. Let cook another 5 minutes then add toasted cashews.
- Serve Cashew Chicken over a portion of rice. Garnish with more sesame seeds if desired.
Tried this recipe?Let us know how it was!