Cashew Chickenn

Lifelong comfort food!! Who needs takeout when you can make the BEST at home!!!

RECIPE:

1/2 cup low sodium soy sauce

1 Tbsp. rice vinegar

1 Tbsp. packed brown sugar

2 Tbsp. oyster sauce

1/2 tsp. toasted sesame oil

6 whole boneless, skinless chicken thighs, cut into small cubes

Kosher salt, to taste

1 Tbsp. chopped garlic

1 Tbsp. chopped fresh ginger

1 whole green bell pepper, chopped

1/4 cup sherry or chicken broth

2 Tbsp. cornstarch

1/2 cup drained canned water chestnuts, coarsely chopped

1 cup unsalted cashews (be sure to use unsalted)

2 whole green onions, thinly sliced

Cooked rice or noodles, for serving (if desired)

In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.
Heat 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.
3While 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.
8 Servings:
4 points each
176 calories
11g fat
7g carbs
14g protein
not including rice or noodles

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