Cashew Chicken {Time-Tested & Perfected!}

Marinate the chicken: Place the cubed chicken in a medium bowl. Add the oil. Add the tamari until the marinade turns dark brown (about 2 tablespoons per breast). Sprinkle the chili powder over the chicken pieces while stirring, so that each piece of chicken gets well coated with the chili powder and marinade. Stir in the honey, about 2 tablespoons for each breast. Add chopped ginger if using. Marinate for 1/2 hour to several hours, the longer the better. Elise Bauer Toast the cashews: Heat a skillet on medium high heat. Spread the cashews in a single layer over the bottom of the pan. Stir until lightly browned, remove from heat. Sauté the chicken: Heat a large skillet on medium high heat. Working in batches if needed so you don't crowd the pan, use tongs to remove the chicken pieces from the marinade and place them in the pan, reserving the extra marinade. Sauté the chicken pieces until just cooked through, remove from the pan and set aside. Place any extra marinade back in the pan and simmer for several minutes (to kill any bacteria). Pour off all but 1 tablespoon of the marinade into a separate bowl and reserve. Elise Bauer Elise Bauer Sauté onions and mushrooms: In the same pan, sauté the onions on medium high to high heat for several minutes. Add mushrooms and continue to sauté until onions are translucent and mushrooms are cooked, several minutes more. Add some reserved marinade to the pan if necessary. Elise Bauer Combine all the ingredients: Add the chicken and cashews back to the pan with the mushrooms and onions. Stir to combine. Elise Bauer Serve: Stir in onion greens (if using) right before serving. Serve over rice. This will keep for about 5 days in the refrigerator, covered.