Thai Cashew Chicken
3 T soy sauce, divided
2 T all-purpose flour
Kosher salt and pepper
1 1/2 lb of boneless, skinless chicken (or 2 packs of Quorn chicken thawed)
8 oz of shirtaki spaghetti
1 1/2 Thai chili paste
1 1/2 T of monk fruit sugar
1 T oyster sauce
5 T of neutral oil (avocado, grapeseed, sunflower)
1 c of roasted cashews
6 dried árbol chilies
3/4-1 1/3- red pepper flakes
6 medium garlic cloves
1 medium red onion
1 bunch of scallions
1 head of broccoli
Halve and slice red onion into 1 in. pieces
Cut scallions into 1 in length
Chop broccoli and the internal core of broccoli into bite-size pieces
Wash noodles in strainer and set to side.
Cut thawed chicken or faux into 3/4 in. strips
In a medium bowl, combine 1 T of soy sauce, the flour, 2 T of water, 1/4 t of salt and 1 t of black pepper; whisk until smooth and throw in the chicken pieces and coat.
In a small bowl, stir together the remaining soy sauce, chili paste, monk fruit sugar, oyster sauce, and 3 T of water. Whisk until the sugar dissolves, set the sauce aside.
In a 12 inch skillet over medium-high, heat 1 T of oil until barely smoking. Add half the chicken; cook, stirring any browned bits until well browned. (2-3 minutes) Remove the chicken and add the other half, more oil and do the same thing.
Turn the heat up to medium-high and add the remaining oil, garlic, broccoli and pepper flakes; cook, stirring until you smell the garlic.
Add onion and cook until beginning to brown
Return all the chicken back into the pan and pour in the sauce mixture. Cook stirring and scraping until the sauce thickens lightly and lightly coats the chicken and onions.
Stir in the scallions and cashews with the chilis and cook until scallions are wilted and cashews are slightly browned.
Add the pasta and chop in half with kitchen scissors half cup of water, tossing constantly. (2-3 mins)