Whole30 Cashew Chicken
Cashew Chicken used to be my JAM growing up—actually pretty much all Chinese take out was. But since Americanized Chinese food is in no way, shape, or form Whole30 or Paleo, I knew I had to recreate this into a lighter, healthier alternative to the classic takeout dish.
I served mine over a bed of cauliflower rice and I think it’s safe to say that it did not disappoint.
Whole30 Update: Some of y’all have been asking me if I am doing January Whole30 this month. The answer is no. No because I’m going to cheat on my birthday (yeah, I’m human and I deserve all the cake I want on my birthday— sorry not sorry) BUT I am eating Whole30 for all the other 29 days of the month. Hence why I am only posting Whole30 recipes on the blog. In fact, Jonathan and I are staying on Whole30 until we go to Mexico at the end of February.
Whole30 Cashew Chicken
Prep time: 8 minutes
Cooking time: 12 minutes
Total Time: 20 minutes
4 chicken breasts, sliced into strips
1 tablespoon Avocado oil
3/4 yellow onion, sliced
12 oz broccoli, chopped
8 oz can of sliced water chestnuts, drained
1 1/4 cup cashews
1/4 tsp red pepper flakes (more for garnish)
2 Green onions, white bulbs and green stem both sliced (green for garnish, white onion for sautéing)
Seasme seeds, garnish (I used Eden Shake Seasme and Sea Vegetable Seasoning for extra flavor—from Whole Foods)
For the sauce:
½ cup coconut aminos
¼ cup Bonafide Provisions bone broth (or regular broth)
1 date, pitted and soaked in warm water for 10 minutes
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoon sesame oil
2.5 teaspoons arrowroot starch
Make the sauce first by combining all of the ingredients in a blender. Pulse until smooth. Set aside.
In a large skillet, heat the avocado oil over medium high heat. Add the chicken and season with salt and pepper (careful not to add too much salt because the coconut aminos are pretty salty). Cook the chicken until it is JUST cooked—about 1-2 minutes on both sides. Transfer to a plate.
In the same skillet, add the onions (yellow onion and the white bulb from the green onion) and broccoli. Sauté for about 2-3 minutes, or until the onions are soft and translucent.
Now add the chicken back into the skillet with the onions and broccoli. Add the water chestnuts.
Pour the sauce over the veggies and chicken, and simmer for 3-5 minutes to allow the sauce to thicken.
Add in the cashews, stir until well combined.
Top with red pepper flakes, green onion, and sesame seeds. Serve alone or over cauliflower rice.