Cashew Chicken

Ingredients

1 to 1.5 lbs. boneless skinless chicken breasts (3 breasts), cut into thin strips

3 Tablespoons reduced-sodium Tamari (or Soy Sauce)

1 Tablespoon cornstarch

1 teaspoon toasted sesame oil

¼ cup Sunflower oil

1 small onion, diced

3 stalks celery, diced

1 small head green cabbage, shredded (6-8 cups)

1 teaspoon sugar

3 Tablespoons cold water

1 teaspoon corn starch

3 Tablespoons Tamari or soy sauce

1 cup salted cashews

Directions

Combine 3 Tablespoons Tamari, 1 Tablespoon cornstarch, and toasted sesame oil, mix well. Add chicken strips and set aside at room temperature for at least 15 minutes. Meanwhile, prep all other ingredients.

Prep list:

Dice celery and onion, set aside in a small bowl.

In a separate bowl, combine shredded cabbage and sugar, set aside.

Whisk together cold water and cornstarch, then stir in Tamari, set aside.

Stir Fry:

Heat ¼ cup oil over high heat. Add chicken strips in a single layer and fry in oil until browned on both sides and no longer pink in the center. Remove from the pan.

In the same pan, add celery and onion over medium-high heat. Stir, scraping the bits at the bottom of the pan.

Cook until vegetables are soft but crisp. Remove from pan and add to the chicken, set aside.

Next, add 2 Tablespoons of oil to the pan and heat over high heat. Stir in cabbage and sugar. Stir fry for 3-4 minutes until the cabbage is crisp-tender. Return chicken and vegetables to the pan. Stir, then add in Tamari mixture and cover for 1 minute to steam. Uncover and stir until sauce is slightly thickened.

Top with cashews and serve immediately.