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Week of 10/26/20

Cashew Chicken
with broccoli / cauliflower rice

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Cashew Chicken
Super fast and easy, this takeout fake-out meal is great for a weeknight. We featured this meal in 2019, but based on feedback, we increased the arrowroot powder for a sauce that will thicken quickly.
Smarts: Cooking the chicken and broccoli separately gives you the flexibility to cook them each for just as long as they need - no overcooked chicken here!
Tags
Low Calorie
Proteins
Chicken, non-ground
Cuisines
Asian - Chinese
Save recipe
95

Ingredients

Metric
Servings:
4
Cashew Chicken with Broccoli:
  • Broccoli - 12 oz , chopped
  • Chicken breasts, boneless and skinless - 1 lb , cubed
  • Arrowroot powder - 1 1/2 tsp
  • Water - 2 Tbsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Cashews, roasted and unsalted - 2 oz
Stir-Fry Sauce:
  • Ginger, fresh - 2 tsp , grated
  • Garlic - 2 cloves , chopped
  • Stock, any type - 2/3 cup
  • Bragg's / coconut aminos - 1/4 cup
  • Red pepper flakes (opt) - 1/4 tsp
Cauliflower Rice:
  • Cauliflower florets - 1 lb
  • Butter - 1 Tbsp

Prep

  1. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  2. Broccoli / Ginger / Garlic - Prep as directed. Store broccoli in one container. Combine ginger and garlic. (Can be done up to 5 days ahead)
  3. Make sauce - Combine ginger, garlic, stock, aminos, and red pepper flakes. (Can be done up to 5 days ahead)
  4. Chicken - Cube chicken. Season with some salt and pepper. (Can be done 1 day ahead)
  5. Make arrowroot slurry - Combine arrowroot powder and water.

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Make

  1. Heat a wok or skillet over medium heat. Add first part of oil and then chicken to heated oil. Saute until golden brown, 3 to 4 minutes (don’t worry if it isn’t cooked all the way through; it will finish in the sauce). Set chicken aside and return pan to heat.
  2. Increase heat to medium-high. Add second part of oil and then broccoli. Saute broccoli until nearly tender, 3 to 5 minutes. Add a splash of water to the pan if it starts to look dry during cooking.
  3. Pour sauce over broccoli and add chicken back to pan. Bring sauce to a simmer.
  4. Give arrowroot slurry a stir. Slowly pour the arrowroot slurry into the sauce. Continue simmering until sauce is thick, 1 to 2 minutes more.
  5. Remove from heat and stir in cashews.
  6. If cauliflower rice was made ahead, reheat in the microwave.
  7. Serve cashew chicken over cauliflower rice. Enjoy!

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