2 chicken breasts (we had a little under a pound)
2 tbl. low-sodium soy sauce (really, use low-sodium. there is a lot of soy in this recipe and it would definitely be salty if you used regular)
1/4 c. oil. (I used more like 2 tbl. and a few spritzes from my Misto sprayer)
1 tsp. red pepper flakes (or to taste)
3 green onions diced (I used the top, more green parts, and I just cut about 1/4 down on the whole bunch)
2 cloves of garlic (we both agreed 3 would maybe be tastier)
1/2 tsp. sesame seeds
1/2 c. cashews, unsalted or lightly salted
4 tbl. low-sodium soy
1 1/2 tbl. cornstarch
4 tsp. sugar
2 tsp. white vinegar
1. Cut chicken into small pieces and toss in the 2 tbl. of soy in a small bowl. Let it marinade a bit while prepping other ingredients.
2. Whisk the sauce ingredients together and slice up green onions if you haven't done so yet. Heat your oil in a wok and add tin the red pepper flakes and garlic. Saute for about 1 minute and then add in the chicken.
3. Cook the chicken until it is just done, and then add the cashews and remove it from the heat. Then pour in the sauce mixture and coat the chicken and cashews. Finish by sprinkling sesame seeds and green onions on top. Enjoy over rice, quinoa or whatever you choose!
|the sauce thickened a little more after this|