| Prep Time | 10 min |
| Cook Time | 8-10 min |
| Servings |
chicken thighs
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Ingredients
- 3 boneless, skinless chicken thighs
- 2 tbsp canola oil
- 1/4 cup cashews
- 1/2 green bell pepper
- 1/2 tsp Ground ginger
- 1 tbsp rice wine vinegar
- 1 1/2 tbsp soy sauce
- 1/2 tbsp chili garlic sauce
- 1 tbsp minced garlic
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 tbsp green onions
- 1/4 white onion
- salt and pepper to taste
Ingredients
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Instructions
- Heat a pan over low heat and toast the cashews for 8 minutes or until they start to lightly brown and become fragrant. Remove and set aside
- Dice chicken thighs into 1 inch chunks. Cut onion and pepper into equally large chunks
- Increase heat to high and add canola oil to pan
- Once oil is up to temperature, add in the chicken thighs and allow them to cook through (about 5 minutes)
- Once the chicken is fully cooked. Add in the pepper, onions, garlic, chili garlic sauce and seasonings (ginger, salt, pepper). Allow to cook on high for 2-3 minutes
- Add soy sauce, rice wine vinegar, and cashews. Cook on high and allow the liquid to reduce down until it is a sticky consistency. There should not be excess liquid in the pan upon completing cooking
- Serve in a bowl, top with sesame seeds and drizzle with sesame oil
Recipe Notes
Approx. Nutrition per serving (1 chicken thigh): 333kcal; 6.7g NET carbs; 22.6g protein
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