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Cashew Chicken Stir-fry 腰果雞

Cashew nuts are contentious in our household - they elicit strong and conflicting feelings. Basically, my daughter is allergic to them and the rest of us LOVE them. Cashew Chicken 腰果雞 was one of my mum's standard dishes when we were children and I love it as much now as I did then. What better time to post this recipe than when I am about to get a taste of the real deal when I see my mum this week!
Cashew Chicken Stir-fry 腰果雞 served on Courgetti

Like most stir-fries this is a very quick meal to throw together once all the chicken and veg have been prepped. Feel free to use coconut aminos instead of tamari if not soy-tolerant but do adjust for taste as tamari is saltier.

Anyhow, allergies schmallergies - it doesn't pose a problem: I just dole out a portion just prior to adding the nuts at the end. Problem solved.

Cashew Chicken Stir-fry 腰果雞
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Serves 3-4

1 tbsp coconut oil
400g skinless, boneless chicken (breast or thigh) cut into bite-sized pieces
1 small onion, finely sliced into half moons (or 2 spring onions)
1 clove garlic, minced or finely chopped
thumb size piece ginger, finely chopped or grated
1/2 red pepper, deseeded and cut into chunky strips
1 medium carrot, sliced into half moons
200g (couple handfuls) sugarsnap peas, trimmed
1/2 cup (125ml) water or chicken stock
1/2 cup (100g) toasted cashew nuts
1-2 tbsp tamari
1 tsp sesame oil
slurry: 1 tbsp arrowroot flour mixed with 1 tbsp water
sea salt and white pepper to taste
small bunch coriander to garnish

1. Heat coconut oil over medium to high heat in a wok or heavy-based wide sautee pan.
2. Sautee onion, garlic and ginger approx 2 mins until soft and fragrant but not burnt.
3. Add chicken and stir friequently, cooking until opaque and cooked through.
4. Add carrots, peppers and sugarsnap peas. Continue to sautee for a couple of minutes.
5. Add water or stock and bring to a gentle bubble.
 6. Combine tamari (or coconut aminos) with the slurryand add to the bubbling pan, stirring constantly as the sauce thickens.
7. Add sesame oil and adjust for seasoning with salt, pepper and extra coconut aminos/ tamari if needed.
8. Scatter in cashew nuts and stir through before removing from heat
9. Serve over steamed rice or spiralised veg and garnish with chopped coriander and extra cashews if desired.