Rice Free Cashew Chicken

Total time50 min

Prep time20 min

Cook time15 min

4.7

(18)

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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
Chef's tip
For each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned 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
Chef's tip
Use cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet.
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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