Red Meat Allergy Friendly Cashew Chicken
Total time50 min
Prep time20 min
Cook time15 min
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp tamari
- 1 tbsp cornstarch
For the sauce
- 3 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- ¼ tsp crushed red pepper flakes
For the stir-fry
- 2 tbsp garlic-infused oil, divided
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 4 scallions, green tops only, thinly sliced
- 1 tsp fresh ginger, finely grated
- ¾ cup whole cashews, raw or roasted unsalted
For serving
- cooked white rice, for serving
- sesame seeds, for serving (optional)
Instructions
- 1
In a medium bowl, toss the chicken pieces with 2 tbsp tamari and 1 tbsp cornstarch until evenly coated. Let stand for 15 minutes at room temperature while you prepare the remaining ingredients.
- 2
In a small bowl, whisk together the 3 tbsp tamari, maple syrup, rice vinegar, sesame oil, 1 tsp cornstarch, and red pepper flakes until smooth. Set aside.
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