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Cashew Chicken
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5 from 3 votes

Oriental Cashew Chicken w/ Zoodles

Servings: 4 people

Ingredients

Cashew Chicken

  • 3 cloves garlic
  • 1.5" knob ginger
  • 1 bunch green onions
  • 1 T olive oil
  • 3 T coconut aminos or tamari
  • 1 T rice vinegar
  • 1/2 c toasted cashews
  • 6 boneless, skinless chicken thighs
  • 1 T toasted sesame oil optional
  • 1 T sesame seeds
  • 1 pinch red pepper flakes optional

Zucchini Noodles

  • 2 large zucchini (or sub pre-cut zoodles)
  • 1/2 T olive oil
  • S&P, to taste

Instructions

Oriental Cashew Chicken

  • Mince 3 cloves garlic and grate ginger for ~1tsp.
  • Slice 2 green onions, separating whites from greens. Set aside greens.
  • Heat 1T olive oil in a sauce pan over low heat.
  • Add chopped garlic, grated ginger, and sliced white part of green onion.
  • Cover and cook over low heat for 3-5 mins.
  • While sauce cooks over low heat, slice chicken thighs into strips, ~1" thick. Set aside.
  • Add 3T coconut aminos + 1T rice vinegar + 1/2c toasted cashews to sauce. Cook 2-3 more minutes.
  • In a large saute pan over med-high heat, combine sauce w/ sliced chicken thighs. Cook ~5-8 mins or until chicken is cooked.
  • Divide chicken mixture over zoodles and sprinkle w/ sesame seeds and sliced green part of green onion.
  • Top w/ 1T toasted sesame oil and pink of red pepper flakes, optional.

Zucchini Noodles

  • Thinly slice 2 zucchini into long spaghetti-like stripes (best on a mandolin/ spiralizer).
  • Heat a sauté pan over med-high heat, add ½T olive oil & zoodles, cooking for 3-4 min, Season w/ S&P.