Ingredients

The following ingredients have 3 Servings
  • For the Cashew Chicken Stir-Fry:
  • 1 lb Skinless Chicken Tenders (cubed)
  • 2 TB Corn Starch (divided)
  • 1 TB Canola Oil
  • 1 Tsp Minced Garlic
  • 1/4 Tsp Black Pepper
  • 1/2 Cup Roasted Cashews
  • For the Sauce:
  • 1/2 Cup Coconut Aminos
  • 2 TB Rice Vinegar
  • 1 TB Erythritol (or preferred granulated sweetener)
  • 1 Tsp Sesame Oil
  • 1/2 Tsp Pureed Ginger
  • For the Veggies:
  • 1 Cup Sliced Bell Peppers
  • 1 Cup Sliced Snow Peas
  • 1/3 Cup Chopped Celery
  • 1/3 Cup Chopped Scallions

Instruction

  • In a bowl, toss together the cubed chicken, 1 tablespoon of corn starch, black pepper, and garlic.
  • Heat the canola oil in a large skillet or wok and once hot, add the tossed chicken. Stir-fry in the skillet for 7-8 minutes over medium-high heat.
  • In the meantime, whisk together the sauce ingredients in a small bowl and prepare your veggies.
  • After the chicken has cooked 7-8 minutes, add the sauce, the other 1 tablespoon of corn starch, veggies, and cashews to the skillet.
  • Reduce the heat to low and stir-fry for another 5-8 minutes until the veggies soften and the chicken is thoroughly cooked through.
  • Serve with white rice, and more chopped scallions and cashews, if desired.