{Foodie Post No. 15} Cashew Chicken

I’ve always wanted to try Cashew Chicken but in my 4+ married years I haven’t because not once did I decide to afford cashews while grocery shopping. Have I had extra money come the end of a month? Yeah, for sure many times. But why? Because I make decisions like ‘no cashews, you could have extra money and “win” at this budgeted life’.  🙄😝 Well recently I got to visit with my more recently married friend and I was lamenting this fact, how I could, but always chose not to buy a few of these ‘extra’ items, one of which being cashews. Before she went home she gave me a can of cashews as an early birthday gift.
And from that tale is born this yummy meal.
I actually found the recipe on Pinterest and made it exactly as directed.

[Note: I’ve no idea why the pictures came out upside down. Blogger has been a pain which is why this post is already being posted a month after it’s writing.]

CASHEW CHICKEN Ingredients:

4 boneless skinless chicken breasts, cut into 1 1/2 inch pieces 
1/4 cup cornstarch or arrowroot powder optional
2 tablespoons coconut oil, butter, or olive oil
1/2 cup soy sauce or coconut aminos
1/4 cup rice wine vinegar
1/4 cup tomato paste
3 tablespoons honey
3 garlic cloves minced
3 teaspoons grated fresh ginger or 1 1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
1 1/2 cups raw cashews
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions optional

Directions

Add chicken pieces and cornstarch or arrowroot powder, if using, to a medium bowl and toss gently with a fork to make sure chicken is well coated.

Melt coconut oil or butter in a medium skillet set over medium heat. Add chicken and cook until browned, about 5 minutes.

Meanwhile, stir together soy sauce or coconut aminos, rice wine vinegar, tomato paste, honey, garlic, ginger, and red pepper flakes. Pour sauce over chicken and stir in cashews until well combined. Cook, stirring occasionally, until chicken has cooked through and the sauce has thickened, about 5 minutes.Stir in black pepper and green onions.

Remove skillet from heat and serve over rice, zucchini noodles, broccoli and top with additional chopped green onions, if desired.