II love Chinese take-out just as much as the next person but let's be honest, there is SO much sodium in that stuff! Not to mention it isn't my husbands favorite and we usually end up throwing out his leftovers. It can also be pricey and take over an hour to get to you. The last time we ordered it it took over two hours because they delivered it to the wrong address! Talk about hangry!! Luckily though they were super nice about it and we weren't charged for it.
Ive always enjoyed making thai/Chinese at home, so when I had a hankering for it recently I whipped this up! It was super easy and on the table in under 30 minutes. <---THAT is key these days! Having an 8 month old, I don't get to spend hours on end cooking like I used to.
This recipe has few ingredients and only several steps!
I started by cutting the chicken breast into chunks then sautéing them in olive oil and sesame oil. I let them get a good sear on each side, then removed them from the pan and set aside in a large bowl.
Once I took the chicken out, I used chicken stock to de-glaze the pan. This makes a good base for your sauce while scraping up all those chicken bits that got stuck on your pan. I then added the rest of the ingredients, except for the green onions.
Once you've added everything stir together and let simmer for just a couple minutes on low to thicken. Add the chicken back to the pan and let cook on low for about five minutes stirring occasionally. If you're worried about the chicken being fully cooked, just take out one of the bigger chunks and cut it in half making sure there is no pink inside! Last, add the green onion, toss and serve! You can serve this over jasmine rice, cauliflower fried rice or veggies for a low carb option.
3 Chicken breast
2 tbsp. olive oil
1/4 cup cashews
1/2 tsp ground ginger
1 tbsp. rice wine vinegar
1/4 cup low sodium chicken stock
1 1/2 tbsp. low sodium soy sauce
1/2 tbsp. chili garlic sauce
1 tbsp. minced garlic
1 tbsp. sesame oil
1 tbsp. sesame seeds
1/4 cup white onion chopped
1 tbsp. green onion
1. Heat a pan with the oils over a low medium heat. Dice chicken into chunks and add to the pan.
2. Saute for a couple of minutes getting a good sear on each side of the chicken.
3. Remove the chicken from the pan and set aside.
4. Add the chicken stock and onion. Cook the onion until tender.
5. Add all other ingredients except green onion and chicken.
6. Stir and cook until sauce begins to thicken then add the chicken back to the pan.
7. Allow chicken to cook in the sauce for a few minutes tossing occasionally making sure the pieces of chicken are coated.
8. Add chopped green onion last, toss and serve!