Author:
Kevin Curry
Flat top Cashew Chicken or Cashew Eggplant
Want to save this recipe?
I got you! Just enter your email address, and I'll forward it to your inbox! Plus, you'll receive a bonus of healthful, "must-try" recipes each week!
Flat top Cashew Chicken or Cashew Eggplant
Ingredients
Substitution
Note
- Sauce
- 1/4 cup water
- 1/4 cup low sodium soy sauce
- 2 tablespoons oyster sauce
- Substitute: Hoisin (but eliminate the coconut sugar)
- 3 tablespoons coconut sugar
- 1 tablespoon rice vinegar (or white vinegar)
- 2 garlic cloves
- 1 1/2 lb chicken thighs, fat trimmed and cut into 1-inch pieces
- Veggie substitute: 1 large eggplant, cut into 1-inch pieces
- 1 tablespoon white pepper (or black cracked pepper)
- 1 green bell pepper, chopped
- 1/2 large white onion, chopped
- 1 tablespoon arrowroot
- 1 cup unsalted roasted cashews
- Garnish
- green onion
- jalapeno or red fresno pepper
Steps
Step 1
Prep the veggies.
…and the eggplant if you are using it instead of chicken.
In a jar or bowl, mix together the ingredients for the sauce and set aside.
Step 2
Season the chicken with about 2 – 3 tablespoons of the sauce and the pepper. Mix, cover and set aside to marinate for 20 minutes before cooking.
Or the eggplant if you are using it instead.
Step 3
Add arrowroot to the remaining sauce, mix and set aside.
Step 4
Fire up a flat top or large skillet and set on medium high heat. Once hot, spray with oil then add the bell pepper and onion. Cook until the edges of the veggies begin to sear, about 2 – 3 minutes.
Step 5
Add the chicken (or eggplant) and cook until the outside edges begin to sear, about 6 – 8 minutes.
Reduce the heat to medium, then make a whole in the middle of the food and pour in the sauce. Stir immediately and continuously so the sauce does not get slimy or clump.
Step 6
Remove from the heat and add in the cashews.
chicken
Step 7
Serve immediately with your choice of side like brown rice or cauliflower rice for a lower carb option.
With chicken…
with eggplant…
Want more Chicken recipes?
Easy Chicken Stir-fry
Lighter Sheet Pan Fajitas
Stuffed Chicken Breast with Roasted Veggies – Sheet Pan Meal
Flat top Cashew Chicken or Cashew Eggplant
Kevin Curry
- Sauce
- 1/4 cup water
- 1/4 cup low sodium soy sauce
- 2 tablespoons oyster sauce
- Substitute: Hoisin (but eliminate the coconut sugar)
- 3 tablespoons coconut sugar
- 1 tablespoon rice vinegar (or white vinegar)
- 2 garlic cloves
- 1 1/2 lb chicken thighs, fat trimmed and cut into 1-inch pieces
- Veggie substitute: 1 large eggplant, cut into 1-inch pieces
- 1 tablespoon white pepper (or black cracked pepper)
- 1 green bell pepper, chopped
- 1/2 large white onion, chopped
- 1 tablespoon arrowroot
- 1 cup unsalted roasted cashews
- Garnish
- green onion
- jalapeno or red fresno pepper
-
Prep the veggies.
…and the eggplant if you are using it instead of chicken.
In a jar or bowl, mix together the ingredients for the sauce and set aside.
-
Season the chicken with about 2 – 3 tablespoons of the sauce and the pepper. Mix, cover and set aside to marinate for 20 minutes before cooking.
Or the eggplant if you are using it instead.
-
Add arrowroot to the remaining sauce, mix and set aside.
-
Fire up a flat top or large skillet and set on medium high heat. Once hot, spray with oil then add the bell pepper and onion. Cook until the edges of the veggies begin to sear, about 2 – 3 minutes.
-
Add the chicken (or eggplant) and cook until the outside edges begin to sear, about 6 – 8 minutes.
Reduce the heat to medium, then make a whole in the middle of the food and pour in the sauce. Stir immediately and continuously so the sauce does not get slimy or clump.
-
Remove from the heat and add in the cashews.
chicken
-
Serve immediately with your choice of side like brown rice or cauliflower rice for a lower carb option.
With chicken…
with eggplant…
Nutrition per serving
Reviews
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!
Jul 05 2023
This was really good, better than takeout! Super easy too! I did eggplant and mushrooms. I only had regular soy sauce so I should have used a touch less with more water, otherwise 10/10!
heck yeah! that is awesome to hear! glad it went well for you! thanks for sharing that!
Jul 05 2023
Very good though slightly saltier than I would like. Also, there seems to be an issue with the nutrition information – it says this is all 1 serving for 380 calories which is clearly incorrect. It would be great if this could be updated to show the true number of servings.
it is updated to reflect 5 servings. thanks! also, remove the hoisin or oyster sauce to reduce saltiness.