Cashew Chicken

As I mentioned in my General Chicken Recipe – we were Chinese food addicts. I also promised this Cashew Chicken recipe and it does not disappoint. I love making these types of dishes at home as you can control the sodium levels. Obviously, these are extremely low in sodium compared to what you’ll find in your take-out box but the delicious flavor is still there. I think my favorite part is the light coating on the chicken. Just enough to help hold in flavor and moisture but doesn’t have that really “fried” taste. This makes 4 servings

Cashew Chicken Cauli Rice

2 chicken breasts, cut into chunks
1/2 cup arrowroot starch
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp turmeric
1/2 tsp minced garlic
2 Tbsp coconut aminos
1/3 cup raw cashews
1 Tbsp coconut oil or olive oil
2 tsp rice or apple cider vinegar
4 cups chicken stock
1 cup cooked carrots, diced
1 cup cooked broccoli florets
Finely chopped green onions, if desired
 

  • In a large skillet, heat olive oil. In a large bowl, combine arrowroot starch, salt, pepper and turmeric. Toss chicken in starch mixture to coat.
  • Cook chicken in skillet for about 10 minutes on each side or until cooked through.
  • Add 1/4 cup stock, vinegar, coconut aminos, and garlic into remaining starch mixture to form a paste.
  • Add paste mixture to skillet with cashews. Slowly add in remaining stock, stirring frequently. Also add in cooked carrots and broccoli at this time.
  • Cook for about 10 minutes or until mixture starts to thicken. Serve over cauliflower fried rice and top with chopped green onions.
  • Serve with some cauliflower rice for a complete meal!

 

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