Chicken Cashews Recipe

Inspired by Zabb Thai Restaurant

Time30m

Serves4

cashews, pineapple, red peppers, onion, zucchini, carrot

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Ingredients

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Main Ingredients

1 1/8 lb (500 grams) Chicken breast

3 1/2 oz (100 grams) Raw cashews

7.05 oz (200 grams) Pineapple chunks

1 unit Red bell pepper

1 unit Onion

1 unit Zucchini

1 unit Carrot

3 tbs Aged soy sauce

2 tbs olive oil

2 tsp Garlic, minced

1 tsp Ginger, minced

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Ingredients

Wash and chop the chicken breast into bite-sized pieces. Dice the onion, red bell pepper, zucchini, and carrot. Set aside the pineapple chunks.

Cook the Chicken

In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Stir-fry the Vegetables

In the same skillet, add the remaining tablespoon of olive oil. Add the onion, red bell pepper, zucchini, and carrot. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.

Combine Ingredients

Add the cooked chicken back to the skillet along with the pineapple chunks, minced garlic, and minced ginger. Pour in the soy sauce and toss everything together. Cook for an additional 2-3 minutes until heated through.

Add Cashews and Season

Stir in the cashews and season with salt and black pepper to taste. Cook for another minute to warm the cashews.

Serve

Remove from heat and serve the Chicken Cashews hot, over rice or noodles if desired.