This easy cashew chicken recipe has many inspirations behind it, but the two main ones are you guys, our viewers who have requested more asian recipes, and Thai Spice, a restaurant in San Francisco Matt and I used to frequent. If anyone is looking for a good Thai Restaurant near Fisherman’s Wharf, be sure to hit up Thai Spice. The beauty in this recipe is how complex it seems from its flavor profiles, but how simple it actually is to make at home. No special wok or obscure ingredients are required! You have to try this easy cashew chicken today!
I wanted to take a weekend long detour and truly explore the flavors of asian cuisine and do my best to create delicious keto versions of some of the classics. This easy cashew chicken stir fry is just the first offering of many!
This Easy Cashew Chicken is the first recipe I decided to remake.
You can eat this on its own (what I did) or you can serve it over cauliflower fried rice! The sauce that coats the chicken, cashews and vegetables will seep into the rice just like happens with normal asian take-out. Isn’t that the best?!
Ingredients
3 raw chicken thighs boneless, skinless
2 tbsp canola oil(for cooking) We use this!
1/4 cup cashews We use this!
1/2 medium Green Bell Pepper
1/2 tsp ground ginger We use this!
1 tbsp rice wine vinegar We use this!
1 1/2 tbsp soy sauce We use this!
1/2 tbsp chili garlic sauce We use this!
1 tbsp minced garlic
1 tbsp Sesame Oil We use this!
1 tbsp Sesame Seeds We use this!
1 tbsp green onions
1/4 medium white onion
Salt + Pepper