I know I have been slacking on my recipes lately, I have a long list of excuses, but without boring you with my life story, let’s just say that I have been overwhelmed. Starting today I am regrouping and refocusing on my blog. Let’s start this new page of my journey with an Asian inspired recipe: Paleo Cashew Chicken.
A few of you have been asking about my lack of blog posts, besides a few hiccups on the road, I have been holding onto some of my recipes for the book that I am planning on putting together. It is going to be a while before it comes out. I am working at a snail’s pace on it, trying to keep it as a fun project and not a stressful job for now.
To “paleolize” this recipe I replaced the traditional soy sauce with coconut aminos and made the chicken a little crispy using arrowroot powder, however it can be easily omitted. The type of meat and vegetables can be substituted for whatever you have at hand, it is the sauce and the cashews that make this recipe.
For other easy chicken recipes try my slow cooker roasted chicken, tomato chicken fajitas or Thai chicken wraps
Ingredients
1 lb of boneless chicken
¼ cup of arrowroot powder
1 tbsp of sesame oil
1-2 tbsp of coconut oil
2 cups of broccoli florets
1 medium onion
2 minced garlic cloves
1 medium bell pepper
2/3 cup of cashews
1 tbsp of coconut vinegar or apple cider vinegar
3 tbsp of coconut aminos
2-3 tbsp of raw honey
red pepper flakes, red jalapenos or Thai chilies taste (optional)
a pinch of salt
black pepper to taste
Preparation:
• Rinse and dry the chicken.
• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated
• In a large skillet or wok heat the sesame and coconut oil over high heat
• Pan fry the chicken until all sides are brown and the chicken is fully cooked
• Set the chicken aside
• Put the vegetables in the skillet and cook on high heat for 4-5 minutes stirring constantly
• Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp
• Return the chicken to the skillet
• In a separate bowl combine the vinegar, honey and coconut aminos
• Pour over the cashew chicken and remove from heat
- 1 lb of boneless chicken
- ¼ cup of arrowroot powder
- 1 tbsp of sesame oil
- 1-2 tbsp of coconut oil
- 2 cups of broccoli florets
- 1 medium onion
- 2 minced garlic cloves
- 1 medium bell pepper
- 2/3 cup of cashews
- 1 tbsp of coconut vinegar or apple cider vinegar
- 3 tbsp of coconut aminos
- 2-3 tbsp of raw honey
- red pepper flakes, red jalapenos or Thai chilies taste (optional)
- a pinch of salt
- black pepper to taste
- • Rinse and dry the chicken.
- • In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated
- • In a large skillet or wok heat the sesame and coconut oil over high heat
- • Pan fry the chicken until all sides are brown and the chicken is fully cooked
- • Set the chicken aside
- • Put the vegetables in the skillet and cook on high heat for 4-5 minutes stirring constantly
- • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp
- • Return the chicken to the skillet
- • In a separate bowl combine the vinegar, honey and coconut aminos
- • Pour over the cashew chicken and remove from heat
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