Monday, April 11, 2011

Recipe of the Day: Paleo Thai Style Cashew Chicken

Thai Style Cashew Chicken

            One of my personal take out favorites, paleo-fied for your dieting needs. You can replace the splenda with agave syrup if you want to avoid fake sugars. You can use any stir fry veggies, I like incorporating bell peppers, broccoli, water chestnuts, baby corn, snow peas, and onions. If using frozen, blanch in boiling water before adding to the stir fry. 


  • 2 oz Boneless, Skinless Chicken Breast

  • 1 tbsp Roasted Cashew Nuts

  • 2 Garlic Cloves

  • 3 Dried Red Chili Pepper

  • 1/2 cup Asian Style Stir Fry Veggies

  • 3 tbsp Onions, Green

  • Extra Light Olive Oil Cooking Spray

  • 1 tbsp Tomato Paste

  • 1 tsp Soy Free Terryaki Sauce

  • 2 tbsp Soy Free Soy Sauce

  • 1 tbsp Almond Flour

  • Directions
    Spray the oil into a wok then put the dried chilies and fry until fragrant, put in a plate.
    Put the almond flour and the chicken into the bowl and mix well.
    Spray the wok again (use medium heat) then Stir-fry the chicken until light brown, set aside.
    Spray oil and add the garlic. Stir-fry over medium-high heat until fragrant (about 1 minutes).
    Put the fried chicken, onion and veggies. Stir fry for two minutes.
    Add remaining ingredients except the spring onion in the wok and season with soy sauce, tomato paste, oyster sauce, salt and pepper.
    Continue stir fry around 2 - 3 minutes. Use the low heat and cook for a while, tasting it to add more seasoning.
    Serve, garnishing with spring onion.

    No comments:

    Post a Comment