Cashew Chicken Stir-Fry

Name: Cashew Chicken Stir-Fry
Total time: 35 min
Ingredients: 3 tablespoons olive oil (or oil of choice); 3 cloves garlic (finely chopped); 2 teaspoons ginger (finely chopped, or 1 teaspoon galangal powder); 2 pounds chicken thighs (or breasts, chopped into ½-inch pieces); 8 ounces mushrooms (about 2 cups, sliced); 1 5-ounce can bamboo shoots (drained and rinsed); 1 5-ounce can water chestnuts (drained and rinsed); 4 to 6 bunches bok choy (tatsoi, pak choi, or similar vegetable (about 1½ pounds or 14 to 16 cups chopped)); 8 ounces cashews ((raw and whole), about 1½ cups); 1 cup chicken stock (divided); 2 tablespoons arrowroot powder (or cornstarch); 1 tablespoon rice vinegar (or apple cider vinegar); 2 teaspoons sea salt; Rice or cauliflower rice, for serving

nutrivore.com

Packed with plenty of veggies, this Cashew Chicken Stir-Fry is a quick weeknight dinner for when you’re short on time.

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Ingredients

3 tablespoons olive oil (or oil of choice)
3 cloves garlic (finely chopped)
2 teaspoons ginger (finely chopped, or 1 teaspoon galangal powder)
2 pounds chicken thighs (or breasts, chopped into ½-inch pieces)
8 ounces mushrooms (about 2 cups, sliced)
1 5-ounce can bamboo shoots (drained and rinsed)
1 5-ounce can water chestnuts (drained and rinsed)
4 to 6 bunches bok choy (tatsoi, pak choi, or similar vegetable (about 1½ pounds or 14 to 16 cups chopped))
8 ounces cashews ((raw and whole), about 1½ cups)
1 cup chicken stock (divided)
2 tablespoons arrowroot powder (or cornstarch)
1 tablespoon rice vinegar (or apple cider vinegar)
2 teaspoons sea salt
Rice or cauliflower rice, for serving