Flat top Cashew Chicken or Cashew Eggplant
Ingredients
- 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
eggplant
Step 7
Serve immediately with your choice of side like brown rice or cauliflower rice for a lower carb option.
With chicken…
with eggplant…