Asian inspired dishes are always my go to when I'm trying to eat healthy and on a budget. Usually, when I buy ingredients for them, I never use them all so I always have them handy in my pantry and then all you need is vegetables and chicken… which I usually always have on hand, as well. This cashew chicken recipe will stop the craving for the usual greasy Chinese takeout and leave you feeling guilt free!
Healthy cashew chicken Photo Credit: My Natural Family
Ingredients: 4 tablespoons olive oil, divided 2 lbs chicken tenders, cut into cubes 3 tablespoons arrowroot or corn starch 2 red bell peppers, cut into strips 1 green bell pepper, cut into strips 1 onion, sliced ⅓ cup coconut aminos or tamari or soy sauce 2 tablespoons white vinegar 1 teaspoon garlic 1 teaspoon ginger ¼ cup agave ¼ teaspoon red pepper flakes ½ teaspoon sea salt 1 cup cashews ½ cup green onion   Instructions: Heat 2 tablespoons of the olive oil in a large saute pan over medium/high heat. Place the chicken and arrowroot powder in a bowl and toss until chicken is coated. Add the chicken to the hot pan of oil and saute until the chicken is golden on all sides. Remove the chicken and set aside in a bowl. Place the pan back on the heat and add the remaining 2 tablespoons of oil. Add the bell peppers and onion to the pan and saute for 4-5 minutes. Add the chicken back into the pan and mix in with the vegetables. In a mixing bowl, whisk together the coconut aminos, vinegar, garlic, ginger, honey, red pepper, and salt. Pour the sauce into the pan and toss with the chicken and vegetables. Bring sauce to a boil and cook for 1-2 more minutes, stirring constantly, until sauce has thickened. Stir in the cashews and ¾ of the green onions. Remove from heat. Sprinkle the remaining green onions over the top of the chicken and serve over cauliflower rice.