Cashew Chicken | Chef Jean-Pierre

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide a similar crunch with less fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often less expensive.

Heat extra virgin coconut oil in a large skillet until hot.

Add 6 oz raw cashew nuts to the skillet and sauté until caramelized and browned, about 5 minutes.

Cut chicken breast into bite-sized pieces and add to the skillet with the cashews.

Season chicken with a pinch of salt and sauté until browned, about 5-7 minutes.

Remove cashews and chicken from the skillet and set aside.

Add 1/2 diced red onion to the skillet and sauté until translucent, about 2-3 minutes.

Add 1/4 green bell pepper and 1/4 red bell pepper cut into strips to the skillet and sauté until tender, about 3-4 minutes.

Add sugar snap peas to the skillet and sauté until bright green, about 2 minutes.

Add 1 tbsp minced garlic and 1/2 tbsp minced ginger to the skillet and sauté until fragrant, about 30 seconds.

Return the chicken and cashews to the skillet.

Add 1/4 cup oyster sauce and 1/4 cup soy sauce to the skillet and stir to combine.

Add a splash of hot sauce to taste and mix well.

Finish with lime zest and sliced green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens