Chicken with cashew nuts

This recipe was inspired by... well... really my pantry. When I first made it I wanted to make something sort of chinese inspired which uses chicken and cashew nuts.I came up with this really quick and healthy dish that you can make while the rice is cooking. This made enough for 4 adults.

You can serve it with rice or rice noodles.

1 whole chicken breast - skinned, deboned and cut into cubes
1 large onion - diced
3-4 garlic teeth - sliced
1 tsp minced ingwer
3 handfull cashew nuts - I buy it loose and shook it out of the bag, so this is an aproximation. You can use less
3-4 handfull frozen green beans - again, just shook it out of a bag and eyeballed it
1 tbs oil
3 tbs soy sauce (gluten free)
1 tbs gluten free vinegar
1-2 tbs honey or agave (when I first made it I used mirin, but I am not sure if that is gluten free)
1 tsp potato starch
Salt and pepper to taste

Heat the oil in a large skillet over high heat. Fry the onions and ingwer, stirring constantly, until the onion is golden. Add the garlic and fry for about 30 seconds (be carefull not to burn the garlic as it turnes bitter)

Add the cashew nuts and fry for about 1 or 2 minutes. Add the chicken and fry for about 5 minutes, making sure all are cooked from all sides. Add the green beans and fry for another few minutes, stirring frequently.

Meanwhile; mix the soya sauce, vinegar, honey/agave and starch together. Once the chicken and green beans are cooked through add this mixture and mix well. Season to taste with salt, pepper and soy sauce.

Serve on a bed of rice

Tip: Dry fry the nuts first before adding them to the dish. They will be way more aromatic. You can also chop them up a bit so that you don't have to go crazy with the amount as I went.