Cashew Chicken and Broccoli with Coconut Cauliflower Rice

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I was really craving some Chinese food this week and this recipe really hit the spot! It is very quick , light, and tasty.

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Cashew Chicken and Broccoli (Adapted from MommaChelle) (Difficulty-Easy; Serves 4)

For the Chicken:

  • 2 organic free-range chicken breasts  cubed
  • 1 lb. organic broccoli florets
  • 1 Tbsp. cooking sherry
  • 2 Tbsp. low sodium soy sauce
  • 2 Tbsp. organic extra virgin coconut oil
  • 1/2-1 tsp. red pepper flakes
  • 3 organic green onions, sliced
  • 2 cloves garlic, minced
  • 1/2 c. unsalted raw cashews
  • toasted sesame seeds
  • salt and pepper to taste

For the sauce:

  • 4 Tbsp. low-sodium soy sauce
  • 1 1/2 Tbsp. arrowroot powder
  • 4 tsp. organic honey
  • 2 tsp. organic white vinegar

Combine 1 tablespoon soy sauce with the cooking sherry in a medium sized bowl. Cut chicken into bite-sized pieces,and add to soy/sherry mixture. Let sit while you prepare the other ingredients. In a small bowl, make the sauce by whisking soy sauce, arrow root powder, honey, and vinegar together. Set aside. Slice the green onions and mince the garlic.

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Heat oil in a large wok over high heat.  Stir in red pepper flakes. Add chicken all at once, let sit for a minute or two until golden, then turn chicken.

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Add broccoli and garlic. Cook chicken until golden on all sides and cooked through, 3-4 minutes. Add cashews. Pour in sauce while constantly turning chicken over to cover everything in the sauce.

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Cook about a minute more while sauce thickens then remove from heat so that you do not overcook the chicken. Sprinkle toasted sesame seeds and add sliced green onions. Serve over Coconut Cauliflower Rice (recipe follows).

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Coconut Cauliflower Rice (Difficulty-Easy; Serves 4-6)

  • 1 head organic cauliflower, cut into florets and ‘riced’ in food processor
  • 2 Tbsp. organic extra virgin coconut oil
  • 1 organic green onion, sliced
  • 1 c. shredded unsweetened coconut
  • 2 c. organic coconut milk or broth of your choice
  • salt and pepper to taste

Using a grater blade, process cauliflower florets in food process to create ‘rice.’ In a large pot, heat coconut oil over medium heat. Add green onion and coconut and stir until coconut is golden brown. Add cauliflower, salt and pepper, and milk (or whichever liquid you are using) and bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 20 minutes.

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4 responses »

  1. I made this recipe last week. Not only was it super easy, but it was delicious!! My four year old daughter loved it!!! It is a sort of a fusion between Chinese as (The Kitchen Faerie said), and Thai. I’m not normally a fan of cauliflower, but the coconut cauliflower ‘rice’ was excellent!
    Easy dinner to make!!!

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