Wednesday, 27 August 2014

Thai Cashew Chicken

So I asked Hubby last night what he wanted for dinner tonight, and he requested Thai.

No problem!

I had a bit of a search through some recipes and was inspired to do a cashew chicken. This is my take on the classic with a yummy creamy sauce and hint of spice.

I served my meal with kelp noodles, and hubby and the kids had theirs with those lovely wide Pad See Eiw rice noodles. You could also serve it with rice or cauliflower rice. The meal is free of gluten, dairy, soy, and sugar (and grains if you serve with kelp noodles or cauli rice). The best part is that it is really quick and easy to make. Love those meal! Perfect for a quick weeknight meal when you're running short on time.

For myself and hubby I added chilli to the sauce to give it a spice kick, but I took a dollop of the sauce out of the blender before adding it to make the meal for the kids. They loved it! The sauce was a real hit.

With Kelp Noodles (and topped with extra chilli and fresh coriander)

With Rice Noodles (and topped with a little chilli sauce)

Thai Cashew Chicken

Gluten-free, grain-free, dairy-free, soy-free, sugar-free

Ingredients:
1 cup cashews, soaked for about 2 hours in water, then drain water
3 cm knob of ginger
3 cloves of garlic
juice of 1 lemon
2 tbsp fish sauce
pinch of white pepper
2 tbsp water
2 red chilllis (optional)

1/2 cup water or stock
1 tsp coconut oil

600g chicken breast or thigh, sliced
1/2 eggplant, diced
1/2 head bok choy, sliced into thick chunks
1 zucchini, sliced
1 carrot, sliced
1 cup cauliflower florets
1 onion, thinly sliced

Directions:
1. Blend the ingredients for the sauce (cashews, ginger, garlic, lemon juice, fish sauce, pepper) in a blender until smooth
2. Heat the oil in a large frying pan over med-high heat.
3. Add the chicken, and cook for a couple of minutes until partially cooked.
4. Add the vegetables and cook until just starting to soften
5. Add the sauce, and water or stock as necessary to stop any sticking and create as much of a 'saucy' consistency as you like (less water= thicker sauce and vice versa!)
6. Remove from heat and serve immediately. If you are using rice noodles, prepare them as per packet instructions (they usually need to be soaked in boiling water for 10 minutes or so before using) and add them to the pan at the end just to heat through and combine them with the veges and sauce. 
7. Serve to your liking.

Note: You can play around with the vegetables in this, or the protein for that matter. Beef or lamb would also be delicious, and stirfries are a great way to use up whatever vegetables you have in the fridge.

Enjoy!

x