(Please note: All of these recipes are 100% gluten-free, 100% guilt-free, and 100% delicious)

Sunday, April 10, 2016

Cashew Chicken


This is such a great way to enjoy this classic dish, but without any gluten or soy involved.  It's a simple, delicious and nutritious meal that also features my favorite nut; the cashew!

Did you know that cashews help provide bone strength and joint flexibility, discourage migraines, improve memory, lower blood pressure, and protect against UV damage, heart disease and cancer?  Pretty amazing, right?!

Hope you enjoy this one as much as my family does. 




INGREDIENTS:

- 1 tablespoon extra virgin coconut oil
- 1 1/2 pounds organic boneless chicken thighs, chopped into bite-size pieces
- 3 large carrots, peeled and sliced on the bias
- 2 large cloves garlic, minced
- 2 small heads broccoli
- 1/4 cup water
- 1/2 teaspoon unrefined sea salt, plus more for sprinkling
- 1/2 cup raw cashews, or desired amount
- optional: sprinkling of chili flakes, if you want some heat
- optional:  black sesame seeds to garnish with
- quinoa or rice to serve over

Teriyaki Sauce

- 1/3 cup Coconut Aminos
- 1/3 cup water
- 1 1/2 tablespoons fresh ginger, minced
- 1/4 cup raw honey
- 2 tablespoons arrowroot starch


DIRECTIONS:

1.  Cook your quinoa or rice according to package instructions.

2.  In a small saucepan over medium-low heat, combine all of the teriyaki sauce ingredients.  Stir occasionally, for 5 minutes, or until the sauce has thickened, (it'll be gooey at this point).  Set aside.

3.  Heat a large skillet over medium-high heat, and add the coconut oil.  Add the chicken in a single layer, and let cook, undisturbed, for 3 minutes.  Flip, and repeat until all sides are lightly browned.  Sprinkle a bit of salt over top.

4.  Add the carrots, garlic and teriyaki sauce, and let simmer for 5 minutes, stirring occasionally.

5.  Turn heat to medium-low, and add the broccoli, cashews, 1/4 cup water and 1/2 teaspoon salt, and cover and cook, stirring occasionally for about 10 minutes, or until broccoli and carrots are fork tender.  Stir in the optional chili flakes.

6.  Serve over prepared quinoa or rice, sprinkle tops with black sesame seeds, and enjoy!

(Add more salt or coconut aminos to individual portions if desired).


Approximately 4 servings


















(Adapted recipe from here)


5 comments:

  1. The sauce turned out way to thick and gummy. I'll 1/3rd the amount of arrowroot starch next time. Yummy though!

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    Replies
    1. Thank you so much for your feedback Lynette! I'm so sorry it didn't turn out quite right. I'll investigate the problem. Thx! :)

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    2. Hi Lynette, I changed the amount of arrowroot to 2 tablespoons. 4 tablespoons works for me, but I do think 2 made it a little bit better. (It still will be a gooey consistency until step 5 is complete). Hope that helps. Again, thanks for the feedback. :)

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