Cashew Chicken with Asparagus & Shiitake Mushrooms

Cashew Chicken with Asparagus & Shiitake Mushrooms


Crisp asparagus spears add another level of freshness and flavor.
  • For the sauce:
  • ¼ cup coconut aminos
  • 2 tablespoons honey
  • ½ teaspoon sambal oelek, or more for a spicier dish
  • ¼ teaspoon Red Boat fish sauce
  • 3 tablespoons water
  • For the cashew chicken:
  • 3 tablespoons ghee
  • or coconut oil, divided
  • 1 pound boneless, skinless chicken breasts, chopped into bite-size pieces
  • Salt and pepper, to taste
  • 1 tablespoon tapioca starch
  • 1 tablespoon grated fresh ginger, divided
  • 4 garlic cloves, minced, divided
  • 1 shallot (or half an onion), chopped, divided
  • 1 bunch asparagus, trimmed and cut into bite-size pieces
  • ¼ pound shiitake mushrooms, stems removed, sliced
  • ⅔ cup roasted cashews (unsalted)
  1. Combine all the ingredients for the sauce in a small bowl and whisk to combine well. Set aside.
  2. Heat two tablespoons of ghee or oil in a large skillet or wok over medium-high heat. Sprinkle the chicken with a little salt and pepper, and toss to coat with the tapioca starch. When the pan is hot, add the chicken, and let it cook in a single layer until golden brown on the bottom (about five minutes), then flip and cook until opaque on the other side. Add half of the garlic, ginger, and shallot, and stir fry until the chicken is cooked through, about 2-3 more minutes. Transfer the chicken to a plate.
  3. Add the remaining tablespoon of ghee to the skillet, then add the mushrooms and asparagus. Stir-fry until the asparagus is crisp-tender, about 8-10 minutes depending on the thickness of the spears. Add the remaining garlic, ginger, and shallot and toss to combine. Add the sauce, cashews, and chicken, and stir fry for 3-5 minutes, until the sauce has thickened somewhat. Serve hot, with cauliflower rice if desired.

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