I run a lot of cooking classes and meal prep workshops and one of the all time favourite, simple, healthy dishes is this Cashew Chicken Recipe. If you follow a plant-based diet you can easily substitute cooked chicken for 2 cups of cooked chickpeas. I have also got really creative with what vegetables that can be added and every combination tastes great. The best part is you can have dinner on the table in under 20 minutes meaning that no time to cook is no longer an excuse.
Cashew chicken is a Chienese-American dish that combines chicken, vegetables, cashews and a delicious light brown stir-fry sauce or garlic sauce. I like it better than take-out because that way you know exactly what is in your food and you can customize it to your personal preference and nutritional needs. My kids and husband enjoy this dish served over brown rice and I enjoy mine over cilantro cauliflower rice.
This recipe is:
- Gluten-free (if you use Tamari and avoid soy sauce)
- Low in carbs if you serve with cauliflower rice
- You can make it nut-free by substituting cashews for sesame seeds
Makes: 3-5 servings
Prep Time: 10 minutes
Cook Time: 10-15 minutes
1 tablespoon rice wine vinegar
1 ½ tablespoons tamari or soy sauce
½ tablespoon Sriracha
1 tablespoon minced garlic
1 teaspoon minced ginger
½ cup cashews
1 red pepper
1 green bell pepper
¼ medium onion
2 tablespoons avocado oil or coconut oil
2 cans of chickpeas (4 cups cooked chickpeas) Or 3-4 boneless skinless chicken thighs or breasts
1 tablespoon sesame oil
2 tablespoons sesame seeds
* get creative and add your favourite veggies – I love adding broccoli to this dish.
Heat a pan over low heat and toast the cashews for 1-2 minutes until they start to lightly brown and become fragrant. Remove and set aside.
Dice chicken into 1- inch chunks. Cut onion and pepper into equal large chunks.
In a large frying pan add oil over medium heat, add in chicken and cook through about 5 minutes. Once chicken is cooked add in peppers and onions, garlic, chili garlic sauce, ginger, salt & pepper. Cook for 2-3 minutes.
Add in tamari or soy sauce, rice wine vinegar, sesame oil and cashews. Cook on high and reduce down until sticky consistency.
Serve in bowl, top with sesame seeds and drizzle with sesame oil. Option to serve over basmati or cauliflower rice.
Note – if you want thicker sauce add 1 tablespoon cornstarch or tapioca starch.
If you make this recipe I would love to hear what you think in the comments below or don’t forget to tag me over on Instagram @pam_rocca, love seeing what you guys are making and enjoying.
Sharing is caring, if you know someone who would love this recipe I would so appreciate you sharing it with them. Because who doesn’t love free healthy recipes? am I right?
Happy Meal Prep Sunday,