Ingredients
- 1 1/2 pounds Chicken breast, cut into chunks
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 2 tsp Avocado oil
- 1 Green pepper, cut into chunks
- 1 White onion, cut into chunks
- 1/4 cup Roasted cashews
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
- 1 tbsp Rice wine vinegar
- 3 tbsp Liquid aminos
- 2 tsp Sesame oil
- 1 tsp Ground ginger
- 2 tbsp Minced garlic
- 1 tbsp Chili garlic sauce (adjust to taste)
Instructions
1. Prepare the Sauce: In a bowl, combine chili garlic sauce, minced garlic, sesame oil, ground ginger, salt, and pepper. Mix well and set aside.
2. Toast the Cashews: Heat a pan on low heat and toast the cashews until lightly browned, stirring frequently to prevent burning. Remove and set aside.
3. Cook the Chicken: Add avocado oil to the pan and increase heat to high. Add chicken pieces and cook until no longer pink and lightly browned on the outside.
4. Add Vegetables and Sauce: Add the chopped green pepper, onion, and prepared sauce mixture to the pan. Cook on high heat for about 5 minutes, stirring frequently.
5. Finish the Dish: Add liquid aminos, toasted cashews, and rice wine vinegar. Continue cooking until the sauce has thickened and coats all ingredients evenly.
6. Garnish and Serve: Top with sesame seeds and chopped green onions. Serve hot.
Notes
- Toasting Matters: Don’t skip toasting the cashews to enhance their nutty flavor and crunch.
- Prep Ahead: Measure all sauce ingredients and chop vegetables before starting; stir-fries cook very quickly.
- Heat Control: Adjust chili garlic sauce to your spice preference (use 1/2 tsp for mild, double for extra heat).
- Serving Suggestions: Excellent served with cauliflower rice, zucchini noodles, or on its own.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian-inspired