My family eats chinese cuisine probably 2 or 3 times a week.  Aside from being delicious and healthy it’s super easy to make and the combinations are endless.  Marinate your meat, toss in your favorite veggies and serve over rice, noodles or quinoa.  YUM!  Here is a recipe for one of my personal favorites.  If you’ve never had toasted cashews before then you are in for a treat.  I always have to make a bit more than the recipe calls for since I can’t resist popping a few in my mouth!

Ingredients:

  • 4 skinless, boneless, chicken breasts, cut into 1 inch cubes
  • 2 tbsp sesame oil
  • 1 tbsp chili powder
  • 1 tbsp red pepper flakes
  • 1/2 cup low sodium tamari
  • 2 tbsp brown rice syrup
  • 2 cups raw cashews
  • 1 1/2 cups roughly chopped onions (about 1 large onion or 2 small onions)
  • 1/4 cup green onions, chopped
  • 1 1/2 cups chopped mushrooms (optional)
  • 1-2 tsp fresh ginger, minced (optional)

Preparation:

  1. Start by marinating the chicken.  Place the cubed chicken in a medium sized bowl or plastic bag.  Add sesame oil, tamari, chili powder, red pepper flakes, brown rice syrup and ginger (if using).  Place in the fridge and let marinate for at least 30 minutes - the longer the better.

    Place marinated chicken in plastic bag or bowl

  2. Heat a large non-stick skillet on medium high heat.  Add cashews and stir frequently until brown.  There is no need to add oil or anything to the cashews.  They will brown up nicely in the skillet.  You’ll want to stir them every so often to get them browned on all sides.  Toasted cashews are amazingly good.  I always make an extra large batch so that we can have leftovers for the next day.

    Toasted cashews

  3. Transfer the toasted cashews to a bowl and using a slotted spoon remove the chicken from the marinade and place in the skillet.  Saute the chicken pieces until cooked through, remove from the pan and set aside.

    Cook marinaded chicken

  4. Place the extra marinade in the skillet and simmer for several minutes (to kill any bacteria from the meat). Add the onions and mushrooms (if using) to the skillet and saute on high heat for several minutes.
  5. Combine chicken, mushrooms, onions and cashews.  Serve over rice or noodles and top with green onions.

Nutritional Info:

Makes 6 servings.

Serving size approximately 1 1/2 cups.

Nutrients per serving:  Calories: 415.5, Cal. from Fat: 239, Total Fat: 26.5g, Sat. Fat: 4g, Carbs: 22.5g, Fiber: 2.5g, Sugars: 5.5g, Protein: 24.5g, Sodium: 536mg, Chol: 46.5mg

Notes:

This recipe makes for excellent leftovers!  Just place the leftovers in a sealed container in the fridge and use within 3 days.

While the cashew chicken is delicious over rice, noodles or even quinoa it makes an excellent salad!  Stay tuned!  Toasted Cashew Chicken Salad will be posted shortly!

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