Cashew Chickpea or Cashew Chicken

Can anyone believe it’s June already? Did May fly by for you as quickly as it did for

me?

With the whirl wind of all of the after school activities, retreats that I’ve been

hosting and enjoying the longer days I have been finding myself slacking in the kitchen.

I actually felt like a fraud for the past two weeks because I haven’t been keeping up on my meal prep

game and have been feeling a huge food rut…..which makes me feel even worse because this is my thing.

But I love food, and I love cooking and it turns out I just needed a little break to find my mojo

in the kitchen again. I am sharing this because I want you to know that even the

people that LOVE to be in the kitchen cooking have days when they just are not

feeling it. So if you feel like this too I want you to know I feel you and I got you.

That’s why I put such a huge priority on this blog and sharing yummy recipes that

don’t require much time in the kitchen.

I do a lot of cooking classes and I recently did a few Keto workshops and the reason I

did them was because I wanted people to do it the “right” or most healthy way if

they were going to follow this trend. One of the dishes we created is my Cashew

chicken and it was such a huge hit with everyone. It also happens to be one of my

faves so of course I had to share it with all of you.

I know I initially I started my company as a plant-based meal prep company but we

have grown and evolved over time. With our training goals we found that adding in

a few meat meals each week really worked for us. My big message with nutrition is

you do what works best for you. Only you know your body, what makes it feel good

and what doesn’t. That’s why I gave two options for this week’s

blog post. Follow the recipe that speaks to you and enjoy.

Cashew Chicken

Cashew Chicken

Cashew Chickpea or Cashew Chicken

Makes 3-5 servings

Ingredients

1 tablespoon rice wine vinegar

1 ½ tablespoons tamari or soy sauce

½ tablespoon Sriracha

1 tablespoon minced garlic

1 teaspoon minced ginger

½  cup cashews

1 red pepper

1 green bell pepper

¼ medium onion

2 tablespoons avocado oil or coconut oil

2 cans of chickpeas (4 cups cooked chickpeas) Or 3-4 boneless skinless chicken thighs or breasts

1 tablespoon sesame oil

2 tablespoons sesame seeds

* get creative and add your favourite veggies – I love adding broccoli to this dish.

Directions for Cashew Chickpeas

  1. Heat a pan over low heat and toast the cashews for 1-2 minutes until they start to lightly brown and become fragrant. Remove and set aside.

  2. Drain and rinse chickpeas and set side. Cut onion and pepper into equal large chunks.

  3. In a large frying pan add oil over medium heat, add in peppers and onions, garlic, chili garlic sauce, ginger, salt & pepper. Cook for 2-3 minutes.

  4. Add in chickpeas, tamari or soy sauce, rice wine vinegar, sesame oil, and cashews. Cook on high and reduce down until sticky consistency.

  5. Serve in bowl, top with sesame seeds. Option to serve over cauliflower rice or basmati rice.  

Directions for Cashew Chicken

  1. Heat a pan over low heat and toast the cashews for 1-2 minutes until they start to lightly brown and become fragrant. Remove and set aside.

  2. Dice chicken into 1- inch chunks. Cut onion and pepper into equal large chunks.

  3. In a large frying pan add oil over medium heat, add in chicken and cook through about 5 minutes. Once chicken is cooked add in peppers and onions, garlic, chili garlic sauce, ginger, salt & pepper. Cook for 2-3 minutes.

  4. Add in tamari or soy sauce, rice wine vinegar, sesame oil and cashews. Cook on high and reduce down until sticky consistency.

  5. Serve in bowl, top with sesame seeds and drizzle with sesame oil. Option to serve over basmati or cauliflower rice.

Note – if you want thicker sauce add 1 tablespoon cornstarch or tapioca starch.

As always if you make this recipe let me know what you think in comments below or tag me in your creations @prepwithpam. I love seeing your variations. Sharing is caring my friends - if you have a friend who you think might like this recipe please feel free to share.

Happy Cooking,

Xo

Pam