Description
Crispy chicken, toasted cashews, and a sweet-tart soy-ginger glaze create a balanced, golden dish that balances comfort and freshness. Ready in 40 minutes with restaurant-quality results.
Ingredients
1.5 lbs rotisserie chicken meat, shredded
1 Thai bird’s eye chile, seeded and minced
3 cloves garlic, grated
2 tbsp vegetable oil (coconut oil optional)
2 tbsp low-sodium soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
2 tbsp brown sugar
1 tsp cornstarch
1 tsp sesame oil
1/2 cup cashews
1 cup red bell pepper strips
2 green onions, sliced
1/2 tsp fresh ginger, grated
Instructions
Combine chicken with soy sauce, cornstarch, and sesame oil in a bowl
Heat oil in a wok, sauté garlic and ginger until fragrant
Add chicken and cook until golden, 5-7 minutes
Push chicken aside, cook bell pepper in the same wok
Toast cashews in the wok until golden
Stir glaze ingredients until smooth and pour over chicken
Gently toss for 3-5 minutes until sauce thickens
Sprinkle green onions before serving
Notes
For air fryer option: cook chicken at 375°F for 8-10 minutes
Thaw frozen chicken breast for 24 hours before using
Freeze cooked chicken in airtight containers for up to 3 months
Substitute almond milk for any meat-based ingredient requirements
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Chinese