Cashew Chicken

It’s been a while since I’ve posted anything…DOH! Sometimes it’s because of time. Sometimes it’s because of lack of inspiration lol

I was able to disconnect (somewhat) while my papa & step-mom came to visit last week. We went to the beach, Universal, out to eat, and we spent a lot of time in the kitchen. I think I get a lot of my foodie tendencies from him :). It was soooooo nice to hang out with them & sit and watch some food network! Shawn and I don’t watch a lot of TV but when we do, I’m ALWAYS inspired!

IMG_2510You’ll be seeing more recipes from me though because my dad & I are on a “Lower his Blood Sugar” mission so I’m determined to find us some great, satisfying, low carb meals!

One of the things we watched was Ree Drummond showing us her skills on “The Pioneer Woman.” She made Chinese takeout… Uhhhh heck yeah! Sign me up for summadat!!!

Perks to making your own Chinese food (or any food at home for that matter) is YOU KNOW WHAT’S IN IT! A lot of times restaurants will add MSG into the food, which is a flavor enhancer. It’s also a neurotoxin…mmmm. Still sound delicious? Lol I didn’t think so.  Or they may add sugar, gluten, or dairy which aren’t necessarily the end of the world but if you’re trying to cut em out, it’s best to just make the stuff yourself. Plus, cooking is fun!!!

I adapted Ree’s recipe for the Cashew Chicken but not by much. You can find her recipe here:

Here’s what I did:

-1 tbsp rice vinegar
-1 tbsp erythritol
-2 drops of liquid stevia (you could just add in a tbsp or two of honey)
-1 tbsp fish sauce
-1/2 tsp sesame oil
-1/2 cup coconut aminos (or low sodium soy sauce) DIVIDED
-3 tsps dried ginger DIVIDED
-2 packs of boneless, skinless chicken thighs chopped into small pieces (8 thighs total)
-Salt & pepper to taste
-3 tbsps coconut oil
-2 garlic cloves, minced
-1 green bell pepper, chopped
-1/4 cup dry red wine
-1 tsp guar gum (see the original recipe of Ree’s for how to use cornstarch or arrowroot powder instead).
-1-5oz pack of cashews, roasted & unsalted
-1 small can of chopped water chestnuts, drained
-2 green onions thinly sliced
-1/4 cup water
-Cilantro (optional-for garnish)

In a bowl combine the vinegar, erythritol, fish sauce, sesame oil, ¼ cup of the coconut aminos, and 1 tsp of ginger. Mix well and set aside.
Season the chicken with salt and pepper and heat the coconut oil in a large skillet over medium high heat. Add the chicken and cook until the chicken is done.
Add in the garlic, peppers, and the 2 tsps of ginger that’s left and cook for a couple of minutes. You wanna keep these pretty crisp. Add in the red wine to deglaze the skillet and mix that up. Add in the sauce sitting off to the side.
Mix the remaining 1/4 c of coconut Aminos with the tsp of guar gum. It’s gonna get EXTREMELY sticky, but have no fear! It mixes in well….so do that next!
Then add in the cashews, water chestnuts, & 1/4 c water to thin the sauce (if needed). Toss in the green onions & cilantro and you’re done!

I’m gonna devour mine with some cauliflower rice… But brown rice would work or even zoodles!!!FullSizeRender (14)