Fuel your movement recipe of the month: Cashew chicken

The energy we get from food can help support active lifestyles. A well-balanced diet provides us with essential nutrients that nourish our bodies and fuel our movement throughout the whole day. Award-winning registered dietitian Sue Mah is back and teaming up with ParticipACTION on monthly fueling and budget-friendly recipes, starting with this cashew chicken one. 

Fall is in full swing, and it’s the perfect season to turn to comfort food, which can be hearty, nutritious and fueling. This cashew chicken dish is a perfect example. The recipe uses many items you may already have in your pantry and fridge, making it suitable for a range of budgets. Feel free to personalize it with a different choice of protein, extra vegetables or added spice. Enjoy!

Ingredients:

• 1 lb boneless, skinless chicken thighs (or breasts)
• 2 tsp cornstarch
• 1 Tbsp soy sauce
• 1 tsp lime juice
• 2 Tbsp canola oil, divided
• 1 clove garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup of roasted, unsalted cashew nuts
• 2 Tbsp chili paste
• Black pepper to taste
• 1/2 an orange, cut into small wedges
• Optional: diced green onion

Instructions for making cashew chicken:

1. Dice the chicken into 1-inch pieces and place them in a bowl. Mix in the cornstarch, soy sauce and lime juice.
2. Heat 1 Tbsp of canola oil in a wok or large frying pan.
3. Add the garlic and stir-fry for about 30 seconds. Add the chicken and stir-fry until it’s cooked throughout. Transfer the cooked chicken to a clean plate.
4. Heat the remaining 1 Tbsp of oil in a wok or large frying pan. Stir-fry the carrots and celery until they’re soft.
5. Add the cashew nuts and stir-fry for about 1 minute.
6. Add the reserved chicken and mix well. Stir in the chili paste and mix well. Add black pepper to taste.
7. Serve with steamed rice and garnish with orange wedges and diced green onion, if desired.

Makes 4 servings.