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| Servings |
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Ingredients
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce, tamari, or coconut aminos
- 3 boneless, skinless chicken breasts - cut into 1" chunks
- 3 tbsp peanut oil
- 2 cloves garlic - minced
- 4 oz sliced mushrooms
- 1/2 red bell pepper - seeded and cut into 1/2" strips
- 3 green onions - sliced
- 1/2 cup cashew halves
- 1 cup quinoa (uncooked)
Ingredients
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Instructions
- In a large bowl, mix together hoisin sauce and soy sauce. Add chicken and toss to coat. Let stand at room temperature for 10 minutes.
- Cook quinoa according to package directions. In a wok or large skillet over medium-high heat, warm 2 tablespoons oil. When oil is hot, add garlic and stir-fry until fragrant, stirring constantly. Remove chicken from marinade with a slotted spoon and add to wok. Reserve marinade. Stir-fry until chicken turns white and is cooked through. Transfer to plate.
- Add remaining 1 tablespoon of oil to the wok. When oil is hot, add mushrooms, bell pepper, and onion. Stir-fry until tender-crisp (about 5 minutes). Return chicken to wok along with reserved marinade and stir-fry until heated through. Stir in cashews and serve over quinoa.
This was delicious and very easy to prepare!
Great taste! Cashews make this dish. Would pair well with an Asian-inspired salad or asparagus.
Making this tonight!