Almond Cashew Chicken

This dish was created as a spin off of my favorite peanut chicken recipe, for my son who is allergic to peanuts! I wanted to find a version I could enjoy with him, and it is every bit as good as the original!

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Almond Cashew Chicken

Yield: 6

Author: Lauren Ford

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Tips to get you started: I use Thai Kitchen or Taste of Thai brand fish sauce. I use Tamari in this recipe because I prefer the flavor, but soy sauce may be used as well. You may need to reduce the amount slightly if you choose to use soy sauce. I use 365 brand creamy almond butter for my recipe, other brands contain different amounts of sugar and salt, and may yield a different product. For an alternative version, the chicken may also be placed on skewers and grilled instead of pan frying it. To cut medallions of chicken- Cut a boneless, skinless chicken breast into segments about 1/2 to 3/4-inch-thick, using a vertical cut. Each segment should weigh about 2 oz and all segments should be cut as evenly as possible, to ensure even cooking for all pieces. The product should resemble a “gold medal” shape and take about 2 bites to consume. This technique cuts down on total cooking time, for easy weeknight meals.

Ingredients

• Pan Spray
• 1 1/2 Tablespoons pure sesame oil
• 1/3 Cup yellow onion, small diced
• 4 Boneless, skinless chicken breasts sliced into medallions
• 2 Tablespoon fresh garlic minced
• 2 Tablespoons Tamari (or soy sauce)
• 1 ½ Cup warm water
• 1/4 Cup almond butter
• 1/2 Cup Cashew butter
• 1 Tablespoon fish sauce
• 1 Tablespoon sweet chili sauce
• 1 Teaspoon ginger powder
• 1/4 Teaspoon cayenne powder
• 1/2 Cup dark brown sugar, packed
• 1 Tablespoon ground cumin
• 1 Tablespoon lime juice
• Salt and pepper to taste
• Optional garnish: fresh cilantro, green onions, sliced toasted almonds, and/or crushed cashews

Instructions

1. Part one: Into a large sauté pan over medium heat, spray a light coating of non-stick pan spray and add sesame oil. Add diced onions and cook until translucent. Add the chicken medallions to the pan and cook until both sides are a light golden brown. Remove the chicken from the pan and reserve on a plate. Do not wipe out the pan.
2. Part two: To the hot pan, add the garlic, tamari (or soy sauce), water, almond butter, cashew butter and allow the butters to melt and incorporate with the water to make a sauce, stirring frequently.
3. Part three: Once the butters have melted, add the fish sauce, sweet chili sauce, ginger powder, cayenne powder, brown sugar, ground cumin, and lime juice. Add the chicken back to the pan to reheat and add salt and pepper to your taste.
4. Part four: Once the chicken has been reheated, Serve immediately with optional garnish.
5. Serving suggestion: Enjoy over rice with roasted broccoli on the side.
6. Tiny chefs at home? They can help:
7. Measure ingredients
8. Juice the lime
9. Crush cashews (if using)
10. Strip cilantro leaves off stems (if using)

Calories

385

Fat (grams)

20

Carbs (grams)

27

Fiber (grams)

1

Net carbs

26

Sugar (grams)

19

Protein (grams)

27

Sodium (milligrams)

421

Cholesterol (grams)

57

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Created using The Recipes Generator