Chinese Cashew Chicken

By Bailey1_

Ingredients

• Phase 3
• Serves 4
• Prep time: 20 minutes
• Total time: 30 minutes
• 1 bunch green onions (scallions)
• 1 pound skinless boneless chicken thighs
• 1/4 teaspoon black pepper
• 3 tablespoons grapeseed oil
• 1 red bell pepper, chopped
• 4 garlic cloves, finely chopped
• 1 1/2 tablespoons finely chopped peeled fresh ginger
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup low-sodium chicken broth
• 1 1/2 tablespoons tamari
• 1 1/2 teaspoons arrowroot powder
• 3 drops liquid stevia
• 1/2 cup raw cashews
• Cooked quinoa or wild rice, about 2 cups

Details

Servings 4
Adapted from fastmetabolismdiet.com

Preparation

Step 1

Chop the scallions, separating the white and green parts. Pat the chicken dry, then cut it into 3/4-inch pieces and toss with the black pepper. In a small bowl, stir together the sauce ingredients: the broth, tamari, arrowroot, and stevia. Set aside.

Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add the oil, swirling to coat, then stir-fry the chicken until it’s golden in places and just cooked through, 4 to 5 minutes. Transfer the chicken to a plate with a slotted spoon. Add the bell pepper, garlic, ginger, red pepper flakes, and scallion whites to the skillet or wok and stir-fry until the peppers are just crisp-tender, about 2 minutes.

Stir the sauce mixture into the vegetables in the wok. Reduce the heat and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the raw cashews, scallion greens, and reserved chicken, along with any juices that accumulated on the plate. Serve over quinoa or wild rice (1/2 cup per person for Phase 3).