CASHEW CHICKEN AND RICE RECIPES

Steps:

• In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside. 
• Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.
• While the pan is still hot, pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.
• Finally, sprinkle on the green onions. Serve with cooked rice or noodles.

Steps:

• Heat a pan over low heat and toast the cashews for 8 minutes or until they start to lightly brown and become fragrant. Remove and set aside.
• Dice chicken thighs into 1 inch chunks. Cut onion and pepper into equally large chunks.
• Increase heat to high and add coconut oil to pan.
• Once oil is up to temperature, add in the chicken thighs and allow them to cook through(about 5 minutes).
• Once the chicken is fully cooked. Add in the pepper, onions, garlic, chili garlic sauce and seasonings(ginger, salt, pepper). Allow to cook on high for 2-3 minutes.
• Add liquid aminos, rice wine vinegar, and cashews. Cook on high and allow the liquid to reduce down until it is a sticky consistency, There should not be excess liquid in the pan upon completing cooking.
• Serve in a bowl, top with sesame seeds and drizzle with sesame oil. Enjoy!