Cashew Chicken Stir-Fry

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Servings: 6 Prep: 35 min Keto Low Carb Paleo Stovetop Added about 1 month ago Updated about 1 month ago

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.