Healthy food doesn't usually come to mind when you think of cashew chicken. This one is just as good as any other and good for you.

INGREDIENTS:

Sauce:

• 1 tablespoon (16g) dark soy sauce

• 1 tablespoon (16g) soy sauce

• 1/3 cup (80ml) chicken stock

• 1 tablespoon (11g) Chinese black vinegar

• 1.5 tablespoon (21g) rice vinegar

• 2 tablespoons (33g) honey

• 1 tablespoon (9g) cornstarch

• Pinch white pepper

Cashew Chicken:

• 1 cup (136g) Raw cashews

• 1 lb (454g) boneless skinless chicken thighs, cut into 1-inch cubes

• Salt & Pepper to taste

• 2 tablespoons (24g) vegetable oil

• 1 bunch green onion - 1” segments

• 4 cloves garlic, rough chop

• 1-inch knob ginger, grated

• 1 rib celery, medium dice

• 1 green bell pepper, ½” dice

• 1/2 cup (70g) water chestnuts, halved or quartered

INSTRUCTIONS:

Sauce:

1. In a small bowl, whisk in all the ingredients until combined.

Cashew Chicken:

1. Preheat oven to 350F. Place cashews on a baking sheet and bake for 5 - 8 minutes, or you can toast them in a pan.

2. Season your chicken thighs cubes with salt; In a wok, heat oil, add chicken, and let it sear for 6 to 8 minutes, often turning, so it is evenly brown and cooked all the way through.

3. In your wok, add oil; once hot, add onions, stir fry for about one minute or until you get a light charred. Next, add garlic, ginger and stir fry for 30 seconds.

4. Then, add your celery, bell pepper and stir fry aggressively for 30 seconds or until your peppers start to soften. Next, add your chicken back and chestnuts, stir fry for 30 seconds to one minute and add your sauce; bring it to a boil, stir fry for 25 more seconds or until thicken and glossy.