Cashew Chicken and Cauliflower
Servings 4 people
Equipment
- Wok or large skillet
Ingredients
- 4 chicken thighs, boneless and skinless
- 2 ½ tbsp olive oil
- 6 tbsp water
- 3 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 ½ tbsp rice vinegar
- 1 tbsp honey
- 4 cloves garlic, minced
- ½ tsp ground ginger
- 2 cups cauliflower, cut into bite sized pieces
- 4 small sweet peppers
- ¾ cup cashews, roughly chopped
Instructions
- Cut chicken into approximately one-inch pieces.
- Cut peppers into bite sized pieces.
- In a bowl, mix water, hoisin sauce, soy sauce, rice vinegar, and honey. Set it aside.
- Heat 1 tablespoon of the olive oil in the skillet on medium high.
- When the oil is hot, add the chicken. Stir fry the chicken for about 5 minutes or until it is golden brown.
- Remove the chicken to a plate and cover to keep it warm.
- Add the remaining oil to the pan. Add the cauliflower, peppers, garlic, and ginger. Cook until the vegetables are tender. Then remove the vegetables.
- Add the sauce mixture to the skillet. Whisk the mixture while cooking until it boils and thickens a little.
- Remove from heat and add the chicken and vegetables. Mix thoroughly and serve.
Notes
Serve with Fried Pink Rice.