Healthy Eating: Cashew Chicken -
Recipes By Russ Crandall Nutritional Information (per serving) Calories: 589 Protein: 51 g Carbs: 23 g Fat: 29 g

Slurry in a Hurry

Ingredients: (Makes 1 batch) 1 tbsp arrowroot starch 1 tbsp cold water Directions: 1. In a small bowl, stir together arrowroot starch and cold water to create a paste.

Cashew Chicken

Ingredients: (Serves 4) 2 tbsp slurry Sauce: 2 cloves garlic, minced 1/4 tsp ground ginger 1 cup low-sodium chicken broth 2 tbsp Chinese cooking wine 1 tbsp honey 1 tbsp tamari 1/2 tsp sea salt 1/2 tsp white pepper 2 tbsp coconut oil 2 lbs chicken thighs, cut into bite-sized pieces 2 cups snow peas 1/2 red bell pepper, diced 1/2 onion, diced 1 cup unsalted roasted cashews Directions: 1. Prepare slurry and set aside. 2. Combine the sauce ingredients in a saucepan. 3. Bring to a simmer over medium-low heat, then reduce heat to gently simmer; stir occasionally. 4. Meanwhile, heat coconut oil in a skillet over medium-high heat. 5. Add the chicken and stir-fry until cooked through and slightly crispy, about four minutes. 6. Stir in sauce and bring to a simmer. 7. Add the snow peas, bell pepper, and onion and simmer until brightly coloured, about 30 seconds. 8. Add the cashews and pour in half of the slurry; stir until thickened, adding more if needed. 9. Remove from heat and serve. Quick Tip: If you don’t have a skillet big enough to fit all the chicken, prepare it in batches, keeping the cooked chicken warm in an oven preheated to 200°F.
Cashew chickenCategory_recipesChickenCoconut oilSkilletStirfry

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