This was a part of Chinese Food Night!! My husband doesn’t like cashews, or any kind of nut, in his chicken for some reason…so he just ate the Lo Mein and the chicken without nuts. I think I made enough for 5 or 6 people…yet 3 and a 1/2 people ate it lol. I say 1/2 since my daughter is only 1…she eats a lot but not as much as an adult. Although…she has been known to eat 3 pieces of fish and some broccoli…so maybe 4 people ate it after all lol. This is one of my highly kid friendly meals since both of my kids absolutely love cashew chicken. I hope your family likes it too!
4 boneless skinless chicken breasts, cubed
1 Tbsp coconut oil
1 Tbsp sesame oil
1 Tbsp Teriyaki Sauce
1 Tbsp Oyster Sauce
1/4 cup Reduced Sodium Soy Sauce
1 Tbsp Rice Wine Vinegar
1 garlic clove, minced
1 tsp grated ginger
1/2 tsp red pepper flakes
1 tsp sesame seeds
3/4 cup cashew pieces
salt and pepper
Heat a large pan on medium heat and add the coconut oil.
Season your cubed chicken with a little salt and pepper…don’t over do it on the salt because the soy has enough salt in it.
Add the chicken to the pan and brown on both sides, about 10 to 12 minutes.
Remove the chicken from the pan, and place on a plate lined with a paper towel to drain some of the grease off.
In the same pan, add the sesame oil and saute the garlic clove and ginger for 1 minute.
Stir in the Teriyaki, Oyster, Soy Sauce, Rice Wine Vinegar and red pepper flakes.
Once the sauce has come to a boil, add the chicken and stir to combine. Cook about another 5 to 6 minutes.
Add the chicken to a serving bowl and garnish with green onion and sesame seeds.
Recipe makes 5 servings
Each serving is 10 net carbs
*Note: If you omit the cashews and use almonds instead this changes your carb count to 3.8