Spicy Ginger Cashew Chicken
- 2 Tbsp soy sauce
- 1/3 Cup water
- 1 Tbsp cornstarch or arrowroot starch
- 1/2 Tsp red pepper flakes (or more, if you like it hot)
- 1 Tbsp vegetable oil
- 1 Tbsp toasted sesame oil (or another Tbsp vegetable)
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, trimmed and cut into 1 inch chunks
- 1/4 Cup chopped onion
- 1 Tbsp fresh ginger, minced
- 1 medium red pepper, thinly sliced
- 3 Cups broccoli florets, about 1 1/2 inches each (I like mine lightly steamed first)
- 1/2 Cup unsalted cashews, lightly toasted
In a small bowl, whisk together soy sauce, water, cornstarch and red pepper flakes. Set aside.
Heat half the oil in a wok or large skillet over medium-high heat, until shimmering but not smoking. Add chicken and cook, stirring frequently, until no longer pink, 3 to 5 minutes. Remove to a bowl.
Add remaining oil, and when hot, add onion and ginger. Cook, stirring frequently, for 2 minutes. Add red pepper and broccoli and continue to cook and stir until vegetables are tender, 3 to 5 minutes. Add cashews and cook 1 minute more, then add chicken back to pan and toss to combine.
Give soy sauce mixture a quick stir and add to the pan. Cook, stirring to coat meat and vegetables, until sauce is thickened, about 1 minute. Serve immediately.
Serves 6. Each serving has 10.6g of carbs and 2.5g of fiber.
