Cashew Chicken Stir Fry

This is another recipe I found through Pinterest. It is from the Spend With Pennies blog, http://www.spendwithpennies.com/cashew-chicken-stir-fry/. I served it over brown rice, and with baked veggie egg rolls and sweet and sour chicken

INGREDIENTS

1/3 cup chicken stock/broth

1 Tbsp coconut aminos

1 Tbsp Hoisin sauce (or 1/2 Tbsp sweet BBQ sauce plus 1/2 Tbsp teriyaki sauce)

1 tsp sesame oil

1 tsp sugar

2 tsp corn starch

3 tsp olive oil, divided

1 medium onion, chopped

8 oz. mushrooms, quartered

2 small zucchini, quartered, then sliced into 1" pieces

1 pound boneless, skinless chicken breasts, cut into 1" cubes

Salt

Pepper

2 cloves garlic, minced

1/3 cup lightly salted, roasted cashews

COOKING INSTRUCTIONS

Prepare the sauce: whisk together chicken stock, coconut aminos, hoisin sauce, sesame oil, sugar, and corn starch (I put the ingredients in a jar and shook them up, then re-shook them before adding to the wok). Set aside.

Heat 1 tsp olive oil in wok over medium heat. Add onion and cook, stirring, 3-4 minutes. Add mushrooms and zucchini and cook, stirring, another 4-5 minutes. Remove the vegetables to a bowl. Wipe out the wok. Heat 2 tsp olive oil in wok. Add chicken, salt, and pepper. Cook, stirring, about 8 minutes. Add garlic and cook, stirring, about 30 seconds. Add the veggies back to the wok. Shake up or stir the sauce ingredients and pour over all. Increase heat to high, stirring, and simmer 1-2 minutes. Stir in the cashews. Remove to serving dish/bowl, and serve over rice.

Paleo Sweet and Sour Chicken

We had baked veggie egg rolls, brown rice, cashew chicken stir fry, and this Paleo sweet and sour chicken for dinner tonight. I found this recipe on Pinterest, and it comes from the A Saucy Kitchen blog, https://www.asaucykitchen.com/sweet-and-sour-chicken-paleo-low-fodmap/

INGREDIENTS

1/2 cup sugar

1/4 cup vinegar (apple cider vinegar)

2 Tbsp coconut aminos

1/4 cup ketchup

1 pound skinless, boneless chicken breast cut into 1" cubes

1 large egg, beaten

1/2 cup arrowroot powder (or cornstarch)

1/4 cup coconut oil

1 red pepper, cut into chunks

1 cup pineapple chunks

3 scallions/green onions, sliced, green parts only

COOKING INSTRUCTIONS

Prepare the sauce: In a saucepan, mix together sugar, vinegar, coconut aminos, and ketchup. Bring to boil, then reduce heat and simmer. 

In a large plastic storage/freezer bag, mix together chicken and beaten egg. Add arrowroot powder and shake bag to coat chicken chunks. Heat coconut oil in large skillet over medium heat. Add chicken and fry 4-8 minutes. Add red pepper and pineapple chunks and continue to sauté until chicken is browned and cooked. Add the sauce, cover, reduce heat, and simmer a few minutes. 

Pour into serving bowl/dish and top with scallions.