Cashew chicken

This recipe is a flavorful stir-fry that combines tender chicken, vibrant vegetables, and crunchy cashews. With a harmonious blend of Asian-inspired seasonings, it delivers a satisfying and nourishing meal for four. The combination of scallions, bell pepper, celery, and garlic adds a delightful crunch, while the ginger and red pepper flakes provide a touch of heat. The dish is brought together with a savory sauce made from chicken broth, fish sauce, and arrowroot flour. Topped with salted roasted cashews, this stir-fry offers a delightful texture and an extra burst of flavor. Serve this dish over steamed rice or noodles for a complete and satisfying meal that will surely impress your family or guests.

Serves 4

ALLERGIES:

• Sf (Shellfish)
• Gf (Gluten)
• Df (Dairy)
• Ef (Egg)
• Nf (Nuts)

INGREDIENTS:

• 1 bunch scallions
• 1 pound skinless boneless chicken thighs
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 3 tbsp. coconut oil
• 1 red bell pepper and 1 stalk of celery, chopped
• 4 garlic cloves, finely chopped
• 1 1/2 tbsp. finely chopped peeled fresh ginger
• 1/4 tsp. dried hot red-pepper flakes
• 3/4 cup chicken broth
• 1 1/2 tbsp. fish sauce
• 1 1/2 teaspoons arrowroot flour
• 1/2 cup salted roasted whole cashews

INSTRUCTIONS:

1. Chop scallions and separate the green and white parts.
2. Pat chicken dry and cut it into 3/4-inch pieces. Season with salt and pepper.
3. Heat a wok or a skillet over high heat. Add coconut oil and then stir-fry the chicken until cooked through, for about 3 to 4 minutes. Transfer the cooked chicken to a plate.
4. Add garlic, bell pepper, celery, ginger, red-pepper flakes, and scallion whites to the wok. Stir-fry until the peppers are just tender, for about 4 to 5 minutes.
5. In a separate bowl, mix together chicken broth, fish sauce, and arrowroot flour until well combined. Then, stir the mixture into the vegetables in the wok.
6. Reduce the heat and simmer the mixture, stirring occasionally, until it thickens.
7. Stir in cashews, scallion greens, and the cooked chicken along with any accumulated juices.
8. Continue to simmer for a few more minutes until the flavors are well combined.
9. Serve hot and enjoy!

SERVING SUGGESTIONS:

• Serve the chicken stir-fry over steamed jasmine rice or brown rice for a hearty and satisfying meal.
• For a low-carb option, serve the stir-fry on a bed of cauliflower rice or zucchini noodles.
• Garnish the dish with fresh cilantro leaves or chopped scallions for added freshness and color.
• Pair the stir-fry with a side of steamed broccoli or bok choy for extra vegetable goodness.
• Add a squeeze of fresh lime juice over the stir-fry just before serving to brighten the flavors.
• Serve with a side of spicy chili sauce or soy sauce for those who enjoy an extra kick of flavor.
• Accompany the dish with a simple cucumber salad or a refreshing Asian slaw for a well-rounded meal.
• For a complete Asian-inspired feast, serve the chicken stir-fry alongside vegetable spring rolls or steamed dumplings.
• Consider serving the stir-fry in lettuce cups for a fun and interactive meal, allowing guests to wrap the flavorful mixture in fresh lettuce leaves.
• Enjoy the leftovers the next day for a quick and delicious lunch option.