The forecast calls for a high of around 93 degrees Fahrenheit today in our area, so I definitely didn’t want to be standing over a hot stove for a long time to make lunch. Here’s what I did instead:
Melt six or seven tablespoons of Simply Ghee in a skillet over medium heat. Slice up three large pearl onions — I get mine from a Lancaster County organic farmer via Pure Sprouts — and separate them into rings. Place the rings in the skillet, give them a quick stir, lower the heat to medium-low, and cover the skillet.
While the onions are cooking, cut one pound of chicken breast into bite-sized pieces. Add them to the skillet and re-cover it, raising the heat just a bit. Simmer the chicken until it’s cooked all the way through, which you can check with a meat thermometer or by slicing the biggest piece in half.
While the chicken is simmering, wash and slice one package of shiitake mushrooms (3.5 ounces, about eight mushrooms). When the chicken is completely cooked, add the mushrooms to the skillet, leave the cover off, and raise the heat to medium-high. Cook the whole mixture together while stirring it. When the mushrooms have cooked nicely, remove everything (except the melted ghee) with a slotted spoon to a serving dish, mix in 1/2 cup of cashews, and cover the dish to keep it warm.
Add two tablespoons of cornstarch to the melted ghee and whisk it in over low heat. Add 3/4 cup of water and continue to whisk as you raise the heat to medium. Whisk until the sauce thickens, then add salt and pepper to taste, pour it over the chicken mixture, and serve the dish immediately.