Cashew Chicken with Bell Peppers
This lighter version of the Chinese take-out classic cooks up just as fast as ordering out. We use red, yellow, and green bell pepper for color, but you could use any variety of bell peppers. Serve by itself or over a side of brown rice or cauliflower rice for a low carb meal.
Ingredients
- avocado oil 2.00 tsp divided
- boneless skinless chicken thighs 1.00 lbs cut into bite-sized peices
- onion(s) 0.50 medium onion diced
- bell peppers 3.00 bell peppers (any mix of colors) cut into 1-inch chunks
- garlic 2.00 tbsp minced garlic
- fresh ginger 2.00 tbsp minced fresh ginger
- rice vinegar 0.25 cup
- tamari 3.00 tbsp reduced sodium tamari
- chili paste 1.00 tbsp
- unsalted cashews 0.25 cup roasted
- sesame oil 1.00 tbsp
- sesame seeds 1.00 tbsp
Instructions
- 1
In a large skillet or wok over medium-high heat
- 2
heat half of the oil. Add the chicken and sauté for 6 minutes or until cooked through. Remove from the pan and set aside.
- 3
Add the other half of the oil to the pan. Add the onion to the pan and sauté for 2 minutes. Add the bell peppers
- 4
garlic and ginger
- 5
rice vinegar
- 6
tamari and chili paste. Sauté for 3 minutes or until the peppers are tender.
- 7
Add the cooked chicken and cashews to the pan and stir to warm
- 8
about 2 minutes.
- 9
Remove from heat and stir in the sesame oil. Garnish with sesame seeds.
Cook it from the original
This recipe comes from diabetesfoodhub.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on diabetesfoodhub.org