3 Servings 10 min Cook
4 Tbsp Cashew Nuts
3 Thigh, bone removed Chicken Thigh
1/4 Onion Onions
1/2 Medium (approx 2-3/4" long, 2-1/2" dia) Green Bell Pepper
2 Tbsp Canola Oil
1 Tbsp Garlic
1 Tbsp Chili Sauce
1/2 Tsp Ginger
1 Dash Salt
1 Dash Pepper
1 1/2 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
1 Tbsp chopped Scallions
1 Tbsp Sesame Seeds
1 Tbsp Sesame Oil
Heat a pan over low heat and toast the cashews for 8 minutes.
Toast them until you start to see some browning.
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.
Once the chicken is nearly fully cooked.
Add in the pepper, onions, garlic, chili 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 a lot of liquid in the pan upon completing cooking.
Serve in a bowl, top with scallions, sesame seeds and drizzle with sesame oil.
Enjoy!
