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In 30 minutes, you can have this Paleo + Whole30 cashew chicken on the table! This nutritious stir fry is light, filling, and quick to prepare for a weeknight meal! You’ve got time to cook this Paleo + Whole30 cashew chicken if you have approximately 30 minutes! And believe us when we say you’ll want to cook this nutritious Asian cuisine. This nutritious stir fry is light but filling, and it’s also quick and easy to prepare, making it ideal for a midweek meal.
To make this healthy Asian chicken meal, just make a few simple substitutions. We made a few simple substitutions to make this Asian cashew chicken healthier and Paleo + Whole30 compliant. We enjoy repurposing takeaway cuisine to make it healthy while remaining enjoyable. Coating the chicken in tapioca starch to achieve that sticky, caramelized feel you’re familiar to with Asian recipes like this is one of the simple substitutions in this chicken recipe. To make it Paleo + Whole30, we also use coconut aminos instead of soy sauce and cauliflower rice instead of white rice.
Cashew chicken served with a fork over cauliflower rice in a pan and a bowl from above. Cashews, broccoli, red bell pepper, and an Asian sauce combine to make this dish.
This cashew chicken is better than takeout.
I’m a sucker for Asian cuisine! There’s a lot to like here, from Thai to Chinese cuisine. Re-creating these sorts of foods at home is one of my favorite ways to enjoy them. I mean, going out to restaurants and having dinner out is enjoyable on occasion, but I prefer it when I can create something at home that I’ll enjoy just as much (if not more) AND feel fantastic the next morning! The worst food hangovers are the ones that occur after dining out. This cashew chicken is fantastic, and I’m not typically a fan of reheated chicken, but the leftovers from this dish are among of my favorites. That’s quite a statement!
Chicken with Cashews (Paleo + Whole30) In 30 minutes, you can have this Paleo + Whole30 cashew chicken on the table! This nutritious stir fry is light, filling, and quick to prepare for a weeknight meal!
ingredients 1.5 pound chicken breasts or thighs, cubed to 1″ a quarter cup of tapioca starch 1 teaspoon of salt 1 tsp black pepper, ground 2 tblsp avocado oil (distributed) To make the sauce, combine the following ingredients. a quarter cup of coconut aminos 1 cup of water 1 tablespoon sesame oil
2 inches fresh ginger, microplaned chopped or grated (about 1 tbsp) 4 garlic cloves, minced (or sub 1 tbsp garlic oil) For the remainder: 6 cups riced cauliflower florets from 2 cups broccoli 1 chopped red bell pepper 4 green onions, cut into 1″ cubes Instructions for 3/4 cup unsalted roasted cashews
In a dish or jar, mix together all of the sauce ingredients and leave aside.
Set aside all of the chicken and vegetables that have been prepped as directed. In a mixing dish, combine the tapioca starch, salt, and pepper. Using a fork or a whisk, combine the ingredients. Toss the cubed chicken in the basin to coat it. Heat avocado oil in a large pan over medium heat. When the pan is heated, add the chicken and cook, tossing regularly, until the chicken is almost done. In a large skillet, combine the sauce, broccoli, bell pepper, onion, and cashews. Reduce heat to low and stir to coat. Cooking will continue as you prepare the cauliflower rice.
1 tbsp avocado oil and cauliflower rice in a separate pan over medium heat Cook for 5 minutes, or until cauliflower softens and warms through. To taste, season with salt and pepper. Toss everything together in a dish with the cauliflower rice and cashew chicken. Enjoy!