Creamy Cashew Chicken

🧂 Ingredients

• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 pound chicken

  cut into small, uniform pieces
• ¼ cup cashews
• ¼ cup red pepper

  chopped finely
• 1 teaspoon minced garlic
• 1 tablespoon hoisin sauce
• ¼ cup cashew or almond milk
• 1 teaspoon corn starch

  potato starch works too
• Salt and Pepper to taste

Instructions

• 1 Add both oils to a large wok, bring heat to a medium-high and allow the oils to
  start to shimmer. Now add the chicken carefully. Since the pan is hot the oil
  sizzles and can spit at you a bit. Sorry, only way to describe it. Here's hoping
  you don't get spit at. Use caution to avoid it.
• 2 Cook the chicken until it's no longer pink, this should only take a few minutes
  at high heat, likely about 3 to 5 minutes.
• 3 Toss in the cashews, cook for about 2 minutes, stirring to keep them from
  cooking too much on any one side.
• 4 Add the red pepper, stir around for about 1 to 2 minutes.
• 5 Add the minced garlic, stir around for one minute.
• 6 Now toss in the hoisin sauce, cashew or almond milk, and corn starch (be sure to
  make a slurry with a bit of Silk and corn starch in a mason jar, shake then add
  to the liquid so you avoid lumps) into the pan. Cook for about 2 to 3 minutes,
  until the sauce thickens.
• 7 Add salt and pepper to taste.
• 8 Remove from heat and transfer to serving bowl.
• 9 You can serve this with rice or noodles.
• 10 Serve with a big old cashew loving mile!

Nutrition Info