See The Recipe Card Below For How To Make This Paleo Cashew Chicken Recipe. I have a feeling we will be eating it a lot this year, no matter what diet we are following.Īnd if you are planning to make some dietary adjustments this year, the substitute ingredients used in this recipe are nice to have on hand. Honestly, I love my new Paleo Cashew Chicken Recipe. Let me know how it turns out if you try it! So instead of subbing 1/4 cup, try 3 tablespoons. You can sub coconut vinegar for apple cider vinegar, but be careful, it is more potent than coconut vinegar. So it’s savory and a little spicy, bringing out the natural sweetness in the red bell peppers. The savory sauce is kissed with garlic, fresh ginger, a touch of palm sugar, and crushed red pepper. You still have the strong tangy essence of the original recipe, yet without the junk. The verdict in my house is that this paleo version is just as good, if not better than the original. Since paleo eaters avoid grains, legumes, and processed sugar, I’ve removed the typical cornstarch, soy, and sugar. I’ve taken our classic cashew chicken recipe and substituted several paleo-friendly ingredients to make it (hopefully) fit into your eating plan this month. And today’s cleaned-up meal idea, my Paleo Cashew Chicken Recipe, is an instant favorite. You can find quite a few “comfort food reborn” recipes sprinkled around our site. Mango Cashew Chicken: 2 Tbsp avocado oil 1 cup chopped yellow onion 1 large carrot, chopped 1 green or red bell pepper, chopped 4 cloves garlic, minced 1. My plan to stay on the straight and narrow is to recreate some of our most-loved dishes into lighter cleaner versions of themselves. Yet one week in, and I’m already tired of salad for every meal. I’m trying my best to ramp up our intake of greens and get rid of processed ingredients this month. You, guys, Cashew Chicken is SO good… Thinking healthy thoughts… Thinking healthy thoughts. This is a quick healthy meal, easy enough to pull together on any night! Garnish with sliced green onion.Paleo Cashew Chicken Recipe: So tasty, you won’t miss the naughty ingredients. Add the toasted cashews, remove from heat and serve over brown rice. Add the sauce mixture to the chicken in the skillet cook, tossing, until the sauce is nicely thickened, about 1 minute.Add the minced garlic and rice vinegar to the skillet and toss to combine and sautee another couple of minutes. Drizzle 1 tablespoon of sesame oil in the pan and then place the Abbot’s chicken pieces in the skillet, cooking it according to package directions. Heat a medium-large skillet over medium heat.In a separate bowl, whisk together the hoisin sauce, soy sauce, and tapioca mixture. In a small bowl, combine the tapioca flour with water. Set aside- they will crisp up as they cool. Place the cashews on a baking sheet in a single layer and toast in the oven until golden, about 10-12 minutes. Toss to combine coating the cashews with the syrup. Place the cashews in a medium bowl and add the agave syrup, and grate the ginger into the bowl. Then you’ll combine it with the sauce and the roasted ginger-agave cashews for the most swoon worthy dinner! □ Then add a tablespoon of rice vinegar and cook just a couple more minutes. Use your favorite plant-based chicken in this recipe and cook with a little sesame oil and minced garlic in a skillet until golden. In a separate bowl, whisk together the hoisin sauce, soy sauce, and tapioca mixture and set aside until you’re ready to add it to the skillet with the cooked plant-based chicken. You can also use liquid aminos in place of the soy sauce I always have it on hand, I actually prefer this soy-free soy sauce, but you can use any brand you’d like, just make sure it’s gluten-free. You will only need one tablespoon of soy sauce for this recipe. You’ll combine two teaspoons of tapioca starch with 1/4 cup of water. I like using tapioca starch rather than cornstarch as a grain-free alternative, and also I find it makes this Sticky Vegan Cashew Chicken stickier, but if you can’t find it you may also use cornstarch or arrowroot flour/starch. You can find it in select stores, or you can buy it on Amazon. Tapioca starch/flour acts as a thickener in this sauce, while also making this sauce “sticky”.
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