Chicken cashew stir-fry

Dinner tonight was chicken stir-fry with toasted Kale Coconut salad and brown basmati rice.

Chicken Cashew stir-fry.

This recipe is based off of Heidi Swanson's Black Pepper Tempeh recipe in Super Natural Every Day. What is different? Well, I use chicken instead of tempeh, I add in some Thai curry paste, and I mix up the vegetables and toss in some cashews at the end.

Ingredients:

3 TB coconut oil (you could substitute peanut oil)
7 large cloves of garlic smashed well and roughly chopped.
1 small onion chopped (shallots are also good -- use 4 or so)
1/2 TB red pepper flakes
1 TB peeled grated ginger
1 TB thai curry paste (I used Chu Chee but red or yellow would work well, you can also skip it)

1 lb chicken thighs (you can also use tempeh, beef, pork, tofu, etc.)
1/2 cup cashews
 4 cups mixed chopped vegetables (I used red cabbage, red bell pepper, and chayote tonight). You could use a bag of frozen stir-fry veggies.


Mix in a small bowl:
3 TB tamari or soy sauce
1/4 cup (1 oz) cane sugar
2 TB water
1 tsp fish sauce (optional)


Cilantro and/or thai basil for garnish


Heat coconut oil in large skillet over low heat. Slowly cook garlic, onions, red pepper flakes, ginger, and curry paste over low heat for 10-15 minutes.

Turn the heat up to medium-high and add the chicken, vegetables, and soy sauce/sugar/water mixture. Stir and cover and cook until chicken & vegetables are cooked through (about 10 minutes). Add cashews about a minute before you are ready to serve. Garnish with cilantro or Thai basil.