Dinner tonight was delicious! I was fooled and I thought it was actually take out from the Chinese Restaurant up the street (and I was even the one that cooked it!)
Give it a try and let me know what you think!
Cashew Chicken and Broccoli
- 1/4 C. tapioca flour
- 1/2 tsp black pepper
- 2 lbs chicken breasts, cut into bite-size pieces
- 1 TBSP coconut oil
- 3 TBSP coconut aminos
- 1 TBSP red wine vinegar
- 2 TBSP organic ketchup (tomato paste works, too)
- 1 TBSP palm sugar
- 2 minced garlic cloves
- 1 tsp minced fresh ginger
- 1/4 tsp red pepper flakes
- 1/2 cup cashews, chopped or pieces
- 2 heads of broccoli cut into florets
Put chicken pieces in a Ziploc bag with tapioca flour and black pepper, and shake it up good! Make sure everything gets coated. If it doesn’t look like it’s getting coated, add a LITTLE BIT of tapioca flour (a little bit goes a long way). Melt coconut oil in a large skillet and let it get a bit hot. Add chicken and let it start to brown. Make sure you keep moving it around once it starts to cook because it will start to stick together because of the tapioca flour. In a separate bowl, mix coconut aminos, red wine vinegar, organic ketchup, palm sugar, garlic, ginger, and red pepper. After the chicken starts to brown, pour mixture over chicken and toss to coat. Steam your broccoli and roast your cashews (5 minutes or so) at this point. Close to the end of the chicken cooking (mine took about 30-40 minutes), add your chopped cashews and mix. When the broccoli is ready (I put mine in this neat little steamer thing in the microwave), you can either add it to the chicken and mix, or you can just put it on the side. Plate and enjoy!
Working on my work out posts, stay tuned!
“A recipe has no soul; you as the cook, must bring soul to the recipe.”