Cashew Chicken Stir Fry

Posted by Danika Brysha on

ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
My days of eating from cardboard Chinese take-out boxes are long gone. And guess what? My body and mind don't miss them at all. Now I do most of my eating from compostable plant-based containers. If you are a Model Meals customer, you know what I'm talking about. And guess what, my body and mind can't get enough.
I never feel like I'm missing out on anything by following a Whole30 meal plan, because there really is a healthy way to eat pretty much anything. (Still looking for that healthy flaming hot cheeto though.)
      
When you get that craving for delicious Chinese food, put down the phone, drive on by, sing a song, call your mom. Do whatever it takes to steer clear of that MSG and soy. Instead, we've got you covered with a clean, Whole30 approved Cashew Chicken Stir Fry recipe that will impress even the harshest of Chinese take-out connoisseurs. And its really easy to make too!
Crisp vegetables and tender chicken come together to satisfy your craving and tastebuds. Did you know that dark meat chicken is richer in nutrients than white meat and contains more iron and zinc? Dark meat is also packed with vitamins A, K, B6, B12, niacin, folic acid, pantothenic acid and minerals like selenium and phosphorus. 
   
Get to that grocery store, sharpen your knives and heat up that wok. Be proud that you made this yourself. You can even serve it in Chinese take-out boxes for fun. Yolo. 
Serves 2
*use organic ingredients whenever possible*
1 lb chicken leg and thigh
3 stalks chopped green onion
1 grated knob ginger
2 minced garlic cloves
1/2 finely diced fresno chile 
3 TBSP rice wine vinegar
3 TBSP coconut aminos
1 chopped red bell pepper
1/2 chopped yellow onion
2 large grated carrots
2 bunches bok choy
2 handfulls bean sprouts
salt
sesame oil
1/2 cup whole cashews
sesame seeds
Preheat oven to 350 degrees. Rub your chicken leg and thighs with sesame oil and salt.  Place them onto a parchment lined baking sheet in the oven for 20 minutes, or until chicken is cooked through. Remove from the oven and allow to cool until it can be handled. Remove skin and pull chicken off the bones into small bite size pieces. The dark meat should be oily, tender and easy to break down.
In a small bowl, whisk together the green onion, ginger, garlic, fresno chile, rice wine vinegar and coconut aminos and salt to taste. Set aside.
Chop up your veggies.
Heat 1 TBSP sesame oil in a wok or large sauté pan. Place the bell pepper and onion in the pan and toss for 1 to 2 minutes. Add the carrot and bok choy and toss for a few more minutes. Add bean sprouts, chicken, sauce and cashews to pan and stir just until everything is coated and heated through. You want your vegetables to be crisp and colorful, not over cooked.
Plate your stir fry and garnish with sesame seeds. You can add more green onion and some coconut flakes for even more flavor!
 
 
 

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