A traditional favorite done right!!! Grab your big ol’ iron skillet, just like Grandma used to use. This recipe is part of our Family Skillet Meals that begins on page 57 of the Trim Healthy Mama Cookbook.
Cashew Chicken
Description
Grab your big ol' iron skillet, just like Grandma used to use. This recipe is part of our Family Skillet Meals that begins on page 57 of the Trim Healthy Mama Cookbook.
6 Servings
Ingredients
For the Chicken:
For the Sauce:
For the Veggies:
Instructions
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Make the chicken. Heat a large skillet over medium-high heat and add the coconut oil. Add the chicken and let the pieces begin to sear, turning the pieces when they brown. Remove the chicken and set aside.
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Make the sauce. Put all the ingredients in a blender and blend well for a few seconds.
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Finish the dish. Turn the heat down to medium, and add the sauce from the blender and the broccoli, peppers, and mushrooms. Cook for 10 minutes, or until the veggies are almost cooked. Add the chicken, stir well, and cook 5 minutes more, or until the chicken is cooked through. The Gluccie should cause the sauce to thicken a little more as it simmers, but you could shake in a little more if it’s too thin for your liking or add more chicken broth if it’s too thick.
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Just before serving, sprinkle on the cashews.
Note
NOTE: Peanuts or slivered almonds may be used instead. Cashews are a little on the higher side of carbs when it comes to nuts, so keeping them chopped small means you get a little of their goodness in most bites. If you like, you can make the sauce ahead of time (minus the Gluccie) and marinate the chicken in
Serving Ideas:
Eat this flavorful dish on its own or over Trim Healthy Noodles or Cauli Rice (page 225). Kids, or those at maintenance stage, will enjoy this dish over brown rice.
