Cashew Chicken Radicchio Cups Recipe

I’ve been on a serious Asian-inspired kick lately.

Whether it’s this coconut red curry soup or these sweet and spicy Brussels sprouts,  I can’t get enough! In an effort to keep up my obsession with umami laden meals, I’m here to share another one.

This cashew chicken is easy to prepare and cook. Juicy chicken thighs, crisp veggies and cashews come together in a light sauce, cooking up in a matter of minutes. You could serve with it rice, but in my never ending quest to reduce carbs in my life I went for radicchio. I was going to grab a head of iceberg lettuce but got distracted by the purple beauty that is radicchio. It is kind of bitter, though, so lettuce is fine if you prefer. These cups are a fun way to keep your meal light, and a great excuse to add toppings like pickled red onions or candied jalapenos.

Cashew Chicken+Radicchio Cups {recipe}

The chicken for this post was provided by Springer Mountain Farms. The lover-of-all-things-local in me was pretty excited about this! Not only are their chickens free of antibiotics and steroids, but they’re raised locally in the foothills of northeast Georgia on family-owned farms. They’re also kind of spoiled: they live in custom built houses, with room to waddle and easy access to fresh water and feed. Lucky ducks…er, chickens. You can find their chicken products throughout the region as well as in several restaurants.

Cashew Chicken+Radicchio Cups {recipe}

Note: I kept the sauce pretty mild, but you could always spice it up with red pepper flakes!

Cashew Chicken Radicchio Cups
from The Cardigan Kitchen

Ingredients:

1 tb rice vinegar
1 tb brown sugar
1 tb oyster sauce
1 tsp sesame oil
1/3 cup soy sauce
1/2 tsp cornstarch
1 tb water
3 tb ginger, minced
1 tb canola oil
6 Springer Mountain Farms boneless chicken thighs, cubed
1 red bell pepper, diced
2 celery stalks, finely chopped
1 cup whole cashews, toasted
2 scallions, chopped
10 radicchio leaves

Instructions:

In a small bowl combine the rice vinegar, oyster sauce, sesame oil, soy sauce, corn starch, water and 1 tablespoon of the ginger.

Heat canola oil in a large skillet over medium high heat. Add cubed chicken thighs, and cook until no longer pink – about five minutes.

Stir in the ginger and garlic and cook until fragrant- about 30 seconds.

Add the bell pepper and celery, stir frying for about a minute. Pour in the sauce and cook until heated through and the sauce is thickened – about two minutes.

Mix in the cashews and scallions. Serve with radicchio cups and toppings of choice. Enjoy!

Cashew Chicken+Radicchio Cups {recipe}

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3 thoughts on “Cashew Chicken Radicchio Cups Recipe

  1. Pingback: Atlanta Wing Fest | The Cardigan Kitchen

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  3. Pingback: Friday Favorites: Canoe, Farmers Market, and Poke Burri | The Cardigan Kitchen

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