But, when I find a healthy Asian dishes that packs flavor and spice, I like to try it. I hate feeling gross after eating a meal and that usually happens to me when I eat MSG-laden take-out! Plus, most Chinese sauces are filled with sugar as well, so eating Asian food can definitely derail your fitness goals! AND, bonus, hubby and one son loved this dish!
I found the inspiration for this recipe on Buzzed, but altered a few of the ingredients, omitting honey, and soy sauce, substituting Braggs acids for the soy sauce.
This Chicken Cashew recipe was perfect served over zucchini noodles! You could also serve it over cauliflower rice. It fills your mouth with an explosion of flavor, but doesn't leave you feeling greasy and icky afterwards!
It will now go into our monthly recipe rotation, and I hope you'll like it too! It's a definite take-out take DOWN!
It will now go into our monthly recipe rotation, and I hope you'll like it too! It's a definite take-out take DOWN!
Serves 4
INGREDIENTS
6 Braggs amino acids or coconut aminos
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
½ tablespoon ginger, minced
2 cloves garlic, minced
¾ pounds chicken breasts, cut into 1-inch pieces
Salt, to taste
Pepper, to taste
1 tablespoon cornstarch
1 tablespoon sesame oil
4 cups broccoli florets
1 red bell pepper, cut into 1-inch pieces
¾ cup raw cashews
½ cup water
zucchini noodles or cauliflower rice
PREPARATION
1. In a medium bowl, combine the amino acids, hoisin sauce, rice vinegar, sesame oil, ginger, and garlic. Set aside.
2. In a medium bowl, season the chicken with salt, pepper, and cornstarch.
3. Heat a large skillet over medium-high heat and add sesame oil.
4. Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
5. Remove chicken and set aside in a separate bowl.
6. Add the broccoli and bell peppers and cook for 2-3 minutes.
7. Pour in the sauce and add the cashews. Stir together and allow sauce to thicken.
8. Remove from heat and serve over zoodles or cauliflower rice.
9. Enjoy!
If you’re looking for some new recipe ideas, or meal planning tips or maybe just some accountability to stay ON TRACK especially when times get tough – then join my next online Health & Fitness accountability challenge! My next group is now forming and I am looking for more women who would benefit from the support network and accountability of achieving their goals TOGETHER! Fill out the form below to reserve your spot.
6 Braggs amino acids or coconut aminos
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
½ tablespoon ginger, minced
2 cloves garlic, minced
¾ pounds chicken breasts, cut into 1-inch pieces
Salt, to taste
Pepper, to taste
1 tablespoon cornstarch
1 tablespoon sesame oil
4 cups broccoli florets
1 red bell pepper, cut into 1-inch pieces
¾ cup raw cashews
½ cup water
zucchini noodles or cauliflower rice
PREPARATION
1. In a medium bowl, combine the amino acids, hoisin sauce, rice vinegar, sesame oil, ginger, and garlic. Set aside.
2. In a medium bowl, season the chicken with salt, pepper, and cornstarch.
3. Heat a large skillet over medium-high heat and add sesame oil.
4. Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
5. Remove chicken and set aside in a separate bowl.
6. Add the broccoli and bell peppers and cook for 2-3 minutes.
7. Pour in the sauce and add the cashews. Stir together and allow sauce to thicken.
8. Remove from heat and serve over zoodles or cauliflower rice.
9. Enjoy!
If you’re looking for some new recipe ideas, or meal planning tips or maybe just some accountability to stay ON TRACK especially when times get tough – then join my next online Health & Fitness accountability challenge! My next group is now forming and I am looking for more women who would benefit from the support network and accountability of achieving their goals TOGETHER! Fill out the form below to reserve your spot.
There’s Power in Numbers
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