Ingredients
The following ingredients have 6 Servings
- 6 boneless chicken thighs (cut into bite-sized pieces)
- ½ cup tapioca starch (can sub cornstarch)
- 2 tablespoons oil (we like avocado oil)
- ¾ cup cashews (toasted (see notes))
- ½ cup low-sodium chicken stock or water
- ⅓ cup hoisin sauce (gluten-free, if needed. homemade for refined sugar-free)
- 1 tablespoon low-sodium soy sauce (gluten-free or coco aminos, as needed)
- 1 tablespoon rice vinegar (can sub white vinegar)
- 2 cloves garlic (minced)
- 1 teaspoon finely minced ginger
Instruction
- Place the chicken and tapioca starch in a medium-sized bowl and mix well. In a small bowl, mix together the cashew chicken sauce ingredients.
- Heat the oil in a large, non-stick frying pan over medium-high heat. Add half of the chicken and cook for 3-4 minutes on each side, until almost cooked through. Remove the chicken from the pan and add the remaining chicken, adding more oil if needed. Cook the second batch of chicken then drain any oil from the pan. Do not wipe the pan clean. Pour the sauce into the pan and let it cook for 2 minutes. Stir in the cashews.
