My family loves Asian dishes. This cashew chicken is no exception. This dish works best when you read through the whole recipe & have each part prepared & ready to go so that it moves quickly. A little bit of preparation on the front end is worth it when cooking goes smooth & you have a complete meal in just about 30 minutes. Try serving this with Asian cauli-rice.
for the chicken:
3 pounds chicken tenders, cut in half
1/4 cup arrowroot flour
1-1/2 teaspoon salt
1 teaspoon each: ginger & garam masala
1/2 teaspoon pepper
3 tablespoons olive oil + 2 tablespoons sesame oil
for the sauce:
2/3 cup coconut aminos
6 ounce can tomato paste
1/4 cup orange juice
2 tablespoons each: dijon mustard, fish sauce, honey
1/2 teaspoon salt
6 cloves garlic, minced
3 tablespoons green onions
garnish: green onions & chopped cashews
place arrowroot flour & spices in a large baggie. add in chicken pieces & shake to coat.
in a medium bowl, whisk together all the ingredients for the sauce.
in a large skillet, heat olive oil & sesame oil. brown chicken evenly on both sides. pour sauce over chicken & bring it to a boil, then immediately back heat down to a simmer & cover. allow to simmer for 15 minutes. check chicken to make sure it is totally done.