Cashew Chicken

#cashewchicken #chicken #chickendinner #gluten free #lowcarb Nov 28, 2020

This is an easy weeknight dinner made in minutes. Serve it with a riced cauliflower Pilaf and you have a low carb meal that feels like you are cheating.

You can also substitute brown or wild rice, but cauliflower riced with carrots, onion, peppers and peas is a great way to get more veggies and fiber in.

Ingredients:

1.5 pounds boneless chicken cut into 1 inch cubes
2 teaspoons minced ginger or if you don't have fresh used Powdered Ginger 2-4 teaspoons
7 teaspoons Tapioca Flour (or 3.5 teaspoons cornstarch) or any thickener really.
1/2 c chicken broth
2 TBLS Tamari Sauce or coconut aminos
1 TBLS Rice Vinegar
2 teaspoons surkin gold (sugar alternative)
1 TBLS plus 1 teaspoon EVOO
2 cloves garlic minced
2/3 cup cashews unsalted
2 green onions thinly sliced

Directions:

Toss chicken with the ginger and 3 teaspoons of Tapioca flour (1.5 tsp cornstarch if using) Season with Pink Himalayan Salt. Refrigerate for 30 minutes or more. I usually make the chicken up ahead so it is ready to cook.
In a small bowl, whisk together the chicken broth, Tamari sauce, rice vinegar, sugar and 3 teaspoons of Tapioca Flour (or 2 teaspoons cornstarch). Set aside.
IN a large skillet, heat 1 tablesppon of EVOO over medium high heat and cook chicken until golden brown and cooked through. Transfer the chicken to a plate and cover with foil. You may need to cook the chicken in batches if you don't have a big enough pan. Once all the chicken cooked and on a plate:
Add 1 teaspoon of EVOO to the skillet and cook the cashews, garlic and green onions. Cook stirring constantly until garlic softens. Whisk the sauce again and add to the skillet along with the chicken. Cook until the sauce thickens.
Serve over riced cauliflower pilaf.

This makes approximately 4 servings. I double the recipe for my family of 5.

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Cashew Chicken

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