Zucchini, Mushroom and Cashew Chicken
Zucchini, Mushroom and Cashew Chicken stir fry
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- 2 piece(s) chicken breasts cut into 1" cubes
- 12 piece(s) zucchinis (small grey) 1" quarters
- 2 cup(s) button mushrooms quartered
- 2 piece(s) garlic chopped
- 2 piece(s) small onion chopped
- 4 piece(s) green onions chopped
- 4 tablespoon(s) tamari sauce
- 2 tablespoon(s) sesame oil
- 4 tablespoon(s) white wine vinegar
- 1/3 cup(s) cashews
- 4 tablespoon(s) almond butter
- 2 teaspoon(s) sambal oelek (garlic chili sauce)
- 4 tablespoon(s) sesame seads
- Coat a skillet with cooking spray and heat over medium-high heat. When pan is nice and hot, add mushrooms, sprinkle with a little bit of salt and pepper and cook for about 2-3 minutes, then turn each piece to cook the other side until nice and golden brown. Transfer to a bowl and set aside.
- Put the skillet back over medium heat and when hot enough, add chicken, sprinkle with salt and pepper and cook for about 5 minutes, then flip the pieces and and cook until nice and golden. Add onion and garlic, stir and cook for another 2-3 minutes.
- Throw in the zucchini, stir and continue cooking for a minute or two.
- Meanwhile, add ingredients for the sauce to a medium mixing bowl and whisk until well combined.
- When zucchinis start to become tender, go ahead and add the mushrooms, green onions, cashews and sauce then give that a good stir and simmer for a couple of minutes.
- Divide between 2 serving bowl and garnish with green onions, if desired.
- credit to thehealthyfoodie.com
This recipe is a personal recipe added by randiayn and has not been tested or endorsed by MyRecipes.
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Zucchini, Mushroom and Cashew Chicken Recipe at a Glance
- COURSE: Main Dishes