Easy Cashew Chicken and a Quick Note on Fatty Acids

Shopping at the mall always meant eating at the Foodcourt.

And that meant Chinese Food! One my favorites had always been a simple stir-fry bowl, like this Cashew Chicken.

Making something like this at home where you control the ingredients is so much better for your health. Controlling what fat your food is stir-fried in is a huge bonus. Most oils used at restaurants, especially the fast food type restaurants, are very bad for your health. They are high in Omega-6 fatty acids. You don’t want that! In the United States people tend to have a diet high in Omega-6 fatty acids and low in Omega-3 fatty acids. This imbalance sets the stage for inflammation inside the body and diseases like Alzheimer’s, asthma, many forms of cancer,  and that’s just a few. Getting these fatty acids in balance when eating processed foods is very difficult. One of your best options is to cook for yourself!

Eating real foods and being in control of the types of foods, fats and the treatment of those foods is a great step to regulating any imbalance in your diet.

So here’s a simple way to be a little more in control and have a fun and healthy meal at the same time.

*This recipe uses soy sauce which I normally do not use. I would prefer coconut aminos but I did not have any. So soy sauce was just fine for this. It was still much healthier than most restaurant versions.*

Big tip! Cut everything up and have it ready to go. Mix the sauce ingredients up and have that ready to pour. This is a very fast meal. The most time consuming part is cutting everything up!


  • 2 chicken breasts, 6 oz each cut into chunks
  • 2 tbsp arrowroot powder
  • Sea salt and fresh cracked pepper
  • 1/4 cup light olive oil
  • 1 cup broccoli, cut into pieces
  • 1 cup red bell pepper, large dice
  • 1 cup yellow bell pepper, large dice
  • 1 cup mushrooms, sliced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp shallots, minced
  • 2 cloves garlic, minced
  • 1/2 cup raw cashews
  • 1 tbsp fresh cilantro, chopped

Sauce Ingredients!

  • 1/2 cup rice vinegar
  • 1/2 cup soy sauce
  • 2 tbsp fish sauce
  • 1/4 cup raw honey
  • 1 tbsp light olive oil
  • 1 tbsp Sriracha
  1. Cut the chicken into 1 inch pieces.
  2. Salt and pepper chicken chunks.
  3. Toss chicken in arrowroot powder.
  4. Cut all of the vegetables, garlic, ginger, shallots and cilantro. Set aside.
  5. Mix all of the sauce ingredients in a bowl and set aside.
  6. Heat olive oil in a non stick skillet or wok to moderate high heat.
  7. Add the chicken. It will splatter a bit. So be careful. Let it cook undisturbed for about 2 minutes. Then begin to flip the pieces over using tongs. Cook the chicken another 2-3 minutes. It will start to brown a bit.
  8. Add the vegetables and the ginger, garlic, and shallots. Toss with the chicken.
  9. Cover with a lid for about 2-3 minutes to let the vegetables begin to steam.
  10. Remove the lid and pour the sauce over the chicken and vegetables. Let it come to a boil and lower heat to simmer.
  11. Simmer for about 2 minutes to thicken the sauce.  Add the cashews and cilantro. Stir and serve over some Jasmine Rice cooked according to package directions.

This is great the next day as a leftover meal! The flavors develop even more after refrigerating over night

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