1 1/2 cups uncooked rice of choice + cooking liquid
2/3 cup unsalted raw cashews (if roasted, skip step 2)
2 tablespoonsavocado oil or olive oil
1 1/4 pounds boneless skinless chicken thighs, cut into 1 inch chunks
4 ouncessnow peas (about 1 1/2 cups)
2 medium carrots, peeled and cut into strips
1/2 yellow onion, finely diced
1 tablespooncornstarch + 1 tablespoon water, whisked together in a small bowl
salt/pepper to taste
Prep sauce & start rice: Combine sauce ingredients in a mason jar with a lid and shake until well mixed. You can also whisk ingredients together in a small bowl. If serving with rice, start that now! I use my Instant Pot for white jasmine rice while I cook this meal on the stovetop.
Toast the cashews: Add cashews to a 12-inch non-stick skillet over low heat. Toast the cashews, tossing occasionally, for 6-8 minutes, or until they become fragrant and slightly browned. Remove from pan and set aside. If your cashews are already roasted, you can skip this step.
Cook the chicken: Heat oil in the same skillet over medium high heat. Add chicken and sprinkle with salt and pepper (about 1/4 teaspoon each). Cook for about 4-5 minutes, until browning on the bottom, then flip and cook for another 3-4 minutes until cooked through and browned on all sides, about 8-10 minutes total. Remove the chicken from the pan and set aside.
Cook the veggies: Add all veggies to the pan and cook for about 3-4 minutes, stirring occasionally, or until the snow peas become bright green and the onions begin to turn translucent.
Put it together: Add cooked chicken, cashews, and sauce to the skillet. Stir until sauce begins to simmer and chicken and veggies are well coated. Whisk the water and cornstarch briefly to re-mix, then add to skillet and stir occasionally. The sauce should thicken over approximately 2 minutes.
Serve & store: Remove from heat and serve with your favorite kind of rice, or by itself! Store in a sealed container in the refrigerator for up to 4 days.