Cashew Chicken Stirfry

Want to spice up the ol’ stirfry?!,  This one will for sure-zees..We have some intense flavors here people, ginger, pepper flakes, honey, and gluten free soy sauce. The key to this receipe is LOTSA ginger as much as you like, and letting the sauce sit on the chicken for a few hours first as long as possible, gives the chicken great color and amazing flavor.  Yum!

Cashew Chicken

2-3 c boneless skinless chicken breast or thighs cut into small pieces

2-3 Peppers any color

1 medium onion

3 green onions

1/2 c cashews

Seasoning

1/3 c Braggs Soy Seasoning

3 tbsp Honey

1 tsp red pepper flakes (or less if your sensitive to heat)

4 cloves garlic cloves crushed

2 inch piece of ginger

1 tbsp oil

Get out a medium size bowl, place raw chicken in it.Wash all your veggies. Cut ginger into strips as thin as possible, add to chicken, add 1/4 soy sauce, honey, flakes, garlic, mix together so all the chicken is coated well, add more honey, soy sauce if you need to. Cover with a lid or cerane, and put in the fridge for overnight or even just a few hours so the chicken can absorb the intense flavors.

Broil the cashews on low on a baking pan for 5 minutes, watching the whole time till they just start to brown. Set aside.

Heat a pan on medium-high, add the chicken and cook thru, remove. Clean the pan or use another pan to saute the veggies briefly keep them crispy. Add the rest of the soy sauce, while cooking veggies. Add cooked chicken, stir through. Place green onions and cashews on top and serve with rice!