Cashew Chicken Stir-Fry

Edit

Servings: 6 Prep: 35 min Keto Low Carb Paleo Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Boneless Skinless Chicken Thighs, Extra Virgin Olive Oil, Baby Bok Choy, Raw Cashews, Arrowroot

Ingredients

3 cloves garlic

2 teaspoons fresh ginger

5 ounces bamboo shoots

5 ounces water chestnuts

2 pounds boneless skinless chicken thighs, or breasts ⚠

3 tablespoons extra virgin olive oil, or oil of choice ⚠

8 ounces sliced mushrooms

6 bunches baby bok choy, or pak choi or similar vegetables ⚠

1 ½ cups raw cashews, whole ⚠

1 cup chicken broth

2 tablespoons arrowroot ⚠

1 tablespoon apple cider vinegar

2 teaspoons sea salt

Instructions

1. Peel and finely chop garlic and ginger. Drain and rinse bamboo shoots and water chestnuts. Chop chicken into ½ inch pieces.

2. Heat a wok over medium-high heat (you can also use a very large sauté pan). Add the oil, garlic, and ginger and cook about 1 minute, until fragrant.

3. Add the chicken and cook, stirring frequently, until thoroughly done, about 5-8 minutes.

4. Add the mushrooms, bamboo shoots, and water chestnuts. Cook 3-4 more minutes, stirring frequently, until mushrooms are mostly cooked.

5. Add the bok choy, cashews, and half of the broth. Cook until the greens start to wilt, about 3-4 minutes, stirring frequently.

6. In a small bowl, mix arrowroot powder, vinegar, and salt with the remaining broth to make a slurry.

7. Add the slurry to the wok and stir until thickened, about 2 more minutes. Taste and add more salt, as needed, before serving.