Whole30 Cashew Chicken

19 30 495
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Whole30 Cashew Chicken
Health Highlights
Adapted by Gillian Ferrier, RHN

Ingredients


1/2 cup Cashew nuts, raw (unsalted)
454 gm Chicken breast, boneless, skinless (cut into 1" cubes)
1/4 cup Potato starch (or tapioca starch)
1/2 tsp Salt
1/2 tsp Black pepper
2 tbsp Extra virgin olive oil (or as needed)
1 tbsp Sesame oil
1 small White onion (cut into bite sized pieces)
1 medium pepper(s) Red bell pepper (cut into bite sizes pieces)
4 green onion (stem) Green onion (chopped, save tops for serving)
1/2 tsp Korean red chili flakes (optional)
2 clove(s) Garlic
1/4 cup Coconut aminos, Coconut Secret
2 tbsp Apple cider vinegar
1/2 cup Chicken broth (stock) (or veggie broth)
2 tbsp Cashew butter (optional)
1 piece, 1-inch Ginger root (grated)
1 date pitted Medjool date (chopped)
4 leaves Kale (chopped thin)

Instructions


  1. Toast cashews in a skillet on medium heat. Stir constantly to prevent from burning until cashews brown and emit a nutty aroma. Remove from heat and set aside for later.
  2. Place potato starch, salt and pepper, and chicken in a small bowl and toss.

  3. On medium heat, heat oils and add white onions, cook till soft.

  4. Add chicken, browning on each side. Lower heat and add the diced red pepper and green onions, stirring occasionally.

  5. Place chicken broth, coconut aminos, vinegar, garlic, ginger, chopped date, red pepper flakes and cashew butter in a small blender until smooth. A blender is the best for a smooth sauce, but you can mince the garlic, ginger and date and combine well in a bowl instead.

  6. Pour sauce over the chicken and combine. Add kale and cashews, and bring everything to a simmer on medium low heat for an additional 2-3 minutes.

  7. Serve alone, over cauliflower rice or mashed potatoes. Top with green onions.

 

 

Notes:

Chicken Breast

is a great source of lean protein!


Nutrition Facts

Per Portion

Calories 495
Calories from fat 229
Calories from saturated fat 39
Total Fat 25.4 g
Saturated Fat 4.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.0 g
Monounsaturated Fat 13.5 g
Cholesterol 83 mg
Sodium 1008 mg
Potassium 984 mg
Total Carbohydrate 35 g
Dietary Fiber 4.6 g
Sugars 15.7 g
Protein 33 g

Dietary servings

Per Portion


Meat 1.3
Meat Alternative 0.8
Vegetables 1.8

Energy sources


Pygal27%445.50590256075225136.613021745416346%380.25017441313315282.7496433768423627%314.3279029424085136.8000157383330627%46%27%CarbohydratesFatProtein
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