Cashew Chicken

Directions

1. In a wok or a frying pan, heat about 4 tablespoons of coconut oil (or vegetable oil) over medium heat (300 F).
2. When hot, add the raw cashews to the skillet. Stir continuously for about 5 minutes, or until the cashews turn golden brown and aromatic.
3. Add the cubed chicken breast to the skillet. Distribute against the pan’s surface. Sauté for about 3 minutes on each side, or until the chicken is no longer pink and has a bit of caramelization, then stir for another 3-5 minutes.
4. Remove chicken and cashews from the pan and reserve.
5. In the same pan, add another 1-2 tablespoons of oil, and when hot add the onion and cook with stirring until soft and lightly colored. I like my onions grilled and soft, not crunchy.
6. Add in the garlic and ginger, stir until fragrant.
7. Stir in the sliced red and green bell peppers, along with the snow peas. Continue to sauté until the vegetables start to soften (about 3-5 minutes).
8. Add the reserved chicken and cashews back to the pan. Heat.
9. Stir in the sauce. Add as much of the rest of the chicken stock as you want. I put in the rest of the container.
10. Stir to coat everything evenly. Turn up the heat a bit to get the sauce boiling.
11. Remix the cornstarch slurry and add to a cleared-out spot in the pan with the boiling sauce. Mix well and keep stirring. The sauce should thicken. Lower the heat and let the flavors combine for a few minutes before serving.
12. Serve however you like.