Easy Cashew Chicken

Ingredients

• 4 skinless, boneless chicken breasts, cut into 1-inch cubes
• 3/4 cup peanut oil or other vegetable oil
• 3 tablespoons chili powder
• 1/2 cup tamari
• 1/2 cup honey
• 2 cups raw cashews
• Salt
• 3 cups roughly chopped onions
• 3 cups roughly chopped mushrooms
• 1 to 2 teaspoons minced fresh ginger
• 1/4 cup chopped scallions or green onions, green parts only

Directions

1. Put the chicken cubes in a medium bowl and pour in the oil. Add tamari until the liquid is a deep brown, about 2 tablespoons per breast. As you stir, dust the chicken with chili powder so the pieces get evenly covered in the marinade.
2. Mix in the honey, using about 2 tablespoons for each breast. If you’re using ginger, add it now. Let the chicken sit for 1/2 hour, or for several hours if you have the time.
3. Set a skillet over medium-high heat. Scatter the cashews across the pan in a single layer, then stir them until they take on a little color. Take the pan off the heat.
4. Warm a large skillet over medium-high heat. If the pan looks crowded, cook the chicken in batches; lift the pieces out of the marinade with tongs and add them to the skillet, keeping the extra marinade aside.
5. Cook the chicken pieces until they are just done in the center, then move them out of the skillet and set them aside.
6. Pour the remaining marinade into the pan and let it bubble for several minutes. Transfer all but 1 tablespoon of the marinade to a separate bowl and keep it for later.
7. In that same pan, cook the onions over medium-high to high heat for several minutes. Add the mushrooms and keep cooking until the onions look translucent and the mushrooms are done, several minutes more. If the pan needs moisture, spoon in a little of the reserved marinade.
8. Return the chicken and cashews to the skillet with the onions and mushrooms. Stir everything together.
9. Just before serving, stir in the onion greens, if you’re using them. Serve over rice. Covered in the refrigerator, this will keep for about 5 days.