Here it is, my popular cashew chicken recipe. Feel free to substitute other nuts or liquid aminos for the soy sauce. I love this on rice sprinkled with sesame seeds and broccoli sprouts.
Cashew Chicken
1 pkg. boneless skinless chicken strips, cut into approx. 1x1”pieces.
1 c. cashews
Sweet rice wine
Soy sauce
1 tsp. ginger
¼ c. honey
Salt and pepper
1-2 tbs. minced garlic, to taste
1-2 tbs. minced onion OR ½ c. chopped green onions
Extra virgin olive oil or peanut oil
Roast the cashews in a skillet on medium heat with about 2 tbs. of oil and a dash of salt and pepper, remove when nicely browned, set aside. Add another 2 tbs. oil and 2 tbs. rice wine to pan, then add minced onion, garlic, salt and pepper, and ginger. Stir around for a few seconds and then add chicken pieces, stirring constantly. When chicken is nearly done, add honey and 3 or 4 shakes of soy sauce to taste, roasted cashews and salt and pepper. Stir constantly to keep from burning. Cook until it reaches a nice thick sauce consistency and chicken is done (white all the way through).
To serve: Pack1 cup cooked moist white rice in a 1 cup measuring cup, flip carefully onto plate so it keeps most of its shape. Top with broccoli sprouts, and then put a scoop of cashew chicken on top. Add more soy sauce if desired.
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