This Sweet and Hot Chicken-less cashew stir-fry is  perfect for nights when you're craving take-out! It's super flavorful, with the perfect balance of spice and sweetness. Serve it over rice or noodles for a filling and delicious dinner.

Sweet and Hot Chicken-less Cashew Stir-Fry [Vegan]

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Serves

4

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Ingredients

  • 1 tablespoon Vegetable Oil
  • 3/4 cup Onions, cut into strips
  • 1 Clove Garlic, sliced thin
  • 1 Large Carrot, chopped (2/3 cup)
  • 2 Large ribs of Celery, chopped (1 cup)
  • 1/8 teaspoon ground Ginger
  • 2-3 grinds Black Pepper
  • 1/2 teaspoon ground Indian Red Chili or use Cayenne
  • 1-1/2 cup Vegetable Stock
  • 1 tablespoon + 1/2 teaspoon Low Sodium Soy Sauce
  • 1 teaspoon Cornstarch
  • 1 teaspoon liquid sweetener
  • 1 package vegan Chicken-less Strips
  • 1 cup raw Cashews
  • Salt to taste (optional)
  • Cooked rice (such as Basmati)
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Preparation

  1. Heat oil in a deep skillet over medium heat and add onions. Sauté 2 minutes. Add garlic and sauté 1 minute.
  2. Add carrots and celery and cook another 3-5 minutes. Sprinkle with ginger, pepper and chili and stir to coat.
  3. Prepare sauce by mixing together stock, soy sauce and cornstarch. Add to the pan, stirring, and then add honey.
  4. Add chicken-less strips to the pan and cook through, about 3 minutes. Add cashews for another 2 minutes.
  5. Serve over warm rice and garnish with the greens of the carrot tops, or parsley.
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