I found a basic cashew chicken recipe and it got my creativity flowing! I added a few really flavorful ingredients, like sesame oil (one of my Asian food prep staples) and Bragg’s Aminos. It turned out delicious!
If you are low-carb or paleo, this can be eaten as is. If you aren’t concerned about carbs, eat this with rice or rice noodles. My whole family enjoyed this one! 🙂
- 3 tbsp avocado or olive oil
- 4-6 cloves of garlic, finely chopped
- 2 tsp finely chopped fresh ginger
- 4 tbsp bragg’s aminos
- 1 lb chicken, chopped into 1/2″ pieces
- 8 oz mushrooms, sliced
- 5 oz can sliced bamboo shoots, drained and rinsed
- 5 oz can sliced water chestnuts, drained and rinsed
- 4-6 oz whole raw cashews (about 1 1/2 cups)
- 2-3 bunches baby bok choy, chopped, or 1 lg. bunch regular bok choy (about 1.5 lbs)
- 1 cup broth, divided
- t tbsp red wine vinegar or apple cider vinegar
- 2 tbsp sesame oil
- 2 tsp salt to taste
- 2 tbsp arrowroot powder (or corn starch)
Optional: To make spicy
- ¾ tsp dried red pepper flakes, (or more, to taste)
- ¼ tsp cayenne pepper
- Heat a wok over medium-high heat (you can also use a very large saute pan). Add oil, garlic and ginger, cook about 1 minute, until fragrant.
- Add chicken and cook stirring frequently until cooked through, about 5-8 minutes.
- Add mushrooms, bamboo shoots, and water chestnuts. Cook 3-4 more minutes, stirring frequently, until mushrooms are mostly cooked.
- Add bok choy, cashews, aminos, and 1/2 cup broth. Cook until greens start to wilt, about 3-4 minutes, stirring frequently.
- In a small bowl, mix arrowroot powder, sesame oil, vinegar and salt with remaining 1/2 cup broth to make a slurry. Add the slurry to the wok and stir until thickened, about 2 more minutes.