I’m gonna be honest, despite documenting my cooking efforts on this blog, my sister is the real cook in the family. She’s just got that certain something that makes everything taste better! The best part is that most of the recipes she shares with me are easy to execute, yet flavorful and healthy. She proves you don’t have to get all fancy shmancy in order to plate a tasty meal. I’ve mentioned before that I work with my sis, which means she saves me samples of her new and exciting recipes, and when I tried this one I said “you HAVE to do a guest post about this” – it’s delicious! So without further ado, I welcome Jackie:
Hello all Hesitantly Healthy followers! Even though writing is not my forte, I am honored to be a guest post-er on Jess’ blog! I am excited to share this awesome recipe because I think everyone will love it and it is totally clean too! My husband and I are trying a strictly (I use this loosely ) Paleo diet for 30 days and so far this Paleo recipe has been my absolute fave! Sadly, no one was able to try it out fresh with me, but it’s been just as good for leftovers.
The recipe I used was from one of my favorite Paleo websites – Paleo Table - it was so delicious that I didn’t intend to make any changes to the recipe, but while writing this I realized I forgot the crushed red pepper. I guess that means you don’t need it if you don’t have because it was still fantastic without it.
I was a little hesitant to use the raw honey in the recipe because a strict Paleo diet means NO sugar, but the amount was minimal so I figured what the heck. If any of you out there try it without honey let me know how it turns out! Keep in mind you do have to plan ahead a little for this recipe because it requires “Paleo Ketchup.” I used the recipe off the link for the Cashew Chicken to make the ketchup earlier in the week and it was super fast and easy.
The chicken, sauce, and cashew mixture threw me off a little when I took my first bite since I wasn’t expecting a teriyaki flavor. I guess I have never been a big eater of Cashew Chicken to know that it tastes like teriyaki …who knew?! If teriyaki flavoring isn’t typical in Cashew Chicken keep that in mind when you go to take your first bite Also, if you are nervous about the cauliflower rice, don’t be. The chicken is so flavorful, and there is a little bit of extra sauce that coats the cauliflower rice, so you can’t even taste that it is cauliflower. It’s like playing a trick on your brain! (I know Jess posted about fried cauliflower rice this week too, try it!).
The recipe doesn’t specify clean chicken, but in case you were wondering I used Rosie Farms free range, no hormone, antibiotic free boneless skinless chicken thighs from Sprouts. Thighs are better than breasts for this recipe.
I literally felt like I was eating a chicken bowl, so if you are craving a little bit of teriyaki and rice flavor with the yummy crunch of cashews (who doesn’t love cashews?) try this recipe out right away. It is very very good!!!
Paleo Cashew Chicken (again, all credit to Paleo Table for this recipe!)
2.5 – 3 lbs. boneless, skinless chicken thighs
1 tbsp. coconut oil
1 cup roasted, unsalted cashews
1 head of cauliflower, trimmed and cut into large pieces
½ cup coconut aminos (can be replaced with low sodium soy sauce)
¼ cup coconut vinegar
¼ cup paleo ketchup
2 tbsp raw honey, warmed to a liquid state
2 minced garlic cloves
1 tsp grated, fresh ginger root
½ tsp crushed red pepper (optional)
- Cut raw chicken into bite-sized pieces.
- Mix all sauce ingredients in a small bowl and set aside.
- Warm coconut oil in a large pot over medium-high heat. Brown chicken for about 3 minutes.
- While the chicken cooks, pulse the cauliflower in a food processor until it is a rice-like consistency. Transfer it to a microwaveable glass dish and add about 1 tbsp. of water. Cover it and cook on high for 3-4 minutes or until tender. Keep warm.
- When chicken is browned, drain the liquid from the pan.
- Add half of the sauce (about 1/2 cup) to the chicken and stir to combine. Cover skillet and continue to cook for 5-10 minutes or until the chicken is cooked through.
- Add cashews and the rest of the sauce. Stir to combine. Serve over cauliflower rice.
I hope you enjoy!