Cashew Chicken

We love Asian food but to eat it out is to risky. My sweetheart is allergic to corn, therefore, corn syrup and corn starch. Most Asian sauces use corn starch as the thickening agent and sometimes corn syrup as the sweetener. This is one of my favorite take out dishes. So I came up with my version. The hoisin is a little sweet so I add the gochujang to add some heat. You get 2 kinds of crunch one from the water chestnuts and a big crunch from the cashews.

2 Tbls of coconut oil- or vegetable oil

1 Tsp of soy sauce

Dash of dried ginger

2 Chicken breasts diced

1/4 Onion chopped

1/2 Red bell pepper chopped

1/2 Can of whole water chestnuts cut into cubes

1 Jar of hoisin sauce

1 Tbls of Gochujang

1 Cup of unsalted roasted cashews

4 Green onions chopped

Heat your oil in a large skillet or wok. Add the soy sauce and ginger to the pan and heat for a few seconds. Cook the chicken pieces in batches cooking until mostly done and removing to a plate. When the chicken is finished add the onion and red pepper and cook until tender. Add the water chestnuts, hoisin and gochujang and combine then add the chicken to the pan. Simmer covered for about 10 minutes. Add the cashews and cook uncovered for 5 minures. Serve over rice and garish with the green onions.

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