Zucchini, Mushroom and Cashew Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 piece(s) chicken breasts cut into 1 cubes |
12 piece(s) zucchinis (small grey) 1 quarters |
2 cup(s) button mushrooms quartered |
2 piece(s) garlic chopped |
2 piece(s) small onion chopped |
4 piece(s) green onions chopped |
4 tablespoon(s) tamari sauce |
2 tablespoon(s) sesame oil |
4 tablespoon(s) white wine vinegar |
1/3 cup(s) cashews |
4 tablespoon(s) almond butter |
2 teaspoon(s) sambal oelek (garlic chili sauce) |
4 tablespoon(s) sesame seads |
Directions:
1. Coat a skillet with cooking spray and heat over medium-high heat. When pan is nice and hot, add mushrooms, sprinkle with a little bit of salt and pepper and cook for about 2-3 minutes, then turn each piece to cook the other side until nice and golden brown. Transfer to a bowl and set aside.
2. Put the skillet back over medium heat and when hot enough, add chicken, sprinkle with salt and pepper and cook for about 5 minutes, then flip the pieces and and cook until nice and golden. Add onion and garlic, stir and cook for another 2-3 minutes.
3. Throw in the zucchini, stir and continue cooking for a minute or two.
4. Meanwhile, add ingredients for the sauce to a medium mixing bowl and whisk until well combined.
5. When zucchinis start to become tender, go ahead and add the mushrooms, green onions, cashews and sauce then give that a good stir and simmer for a couple of minutes.
6. Divide between 2 serving bowl and garnish with green onions, if desired.
7. credit to
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