Essentially, this recipe is just a homemade hoison sauce kicked up to your personal level of preferred spiciness, with the addition of red pepper flakes and/or sriracha or chili garlic sauce.
I wanted a combo of General Tso & Cashew chicken, but yeah, there are no cashews anywhere to be seen in the pic because…I didn’t have any. I went foraging in the cupboards for ‘em, but all I could find were almonds, macadamias (pictured) and some long forgotten pistachios–which turned into my late night snack. As delicious as pistachios are, I hate them for the fact that you munch along happily, then look down at the bowl of shells you’ve amassed and hang your head in the shame of evidence presented below you.
- 2 lbs boneless, skinless chicken thighs
- oil for the pan
- 1/2 cup chicken stock
- 3 tablespoons reduced-sodium, wheat-free soy sauce (or coconut aminos)
- 2 tablespoons rice vinegar (or apple cider)
- 1 tablespoon sunflower seed butter
- 1 tablespoon molasses
- juice of 1/2 lime
- 1/2 teaspoon red chili flakes (+ sriracha or chili garlic sauce for extra spiciness)
- 1/2 teaspoon dried onion flakes
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon powdered ginger
- 2 green onions, chopped, for garnish
- nuts (cashews, macadamias), for garnish
Get out a storage/serving container.
Slice chicken into thin strips. In a large saute pan, heat oil over medium-high heat. Saute chicken, in batches, until browned and cooked through. Place in storage/serving container.
Add stock to the saute pan and whisk to get up all the browned bits. Turn the heat down to medium. Add in the rest of the ingredients. Whisk, until thickened, about 2 minutes. Stir chicken back into the pan, making sure everything is coated in sauce.
Serve topped with chopped green onions and nuts.