As I’ve just come off of hiatus, I’ve been looking over my blog. It seems from my archives that the only other time I’ve taken a break was was June. Apparently June is my blog-vacation month! The night that I made this, I felt like cashew chicken…but I also felt like beef with broccoli. Basically, I felt like having some sort of Asian-style food. I decided to combine the two and make cashew chicken served with broccoli. It turned out really well! Surprisingly (or maybe not so surprisingly), the broccoli paired wonderfully with the chicken. We don’t eat rice very often, and that is what’s usually served with pretty much every Asian meal. We’ve tried “cauli-rice” a few times, and it just doesn’t do it for me. I use cauliflower for just about everything…but rice is not one of those things.
So load it up with veggies and voila! Problem solved!
Cashew Chicken with Broccoli (Paleo)
1/4 C arrowroot starch
1/2 tsp pepper
2 pounds boneless skinless chicken thighs, cubed
1 Tbsp coconut oil
3 Tbsp coconut aminos
2 Tbsp rice vinegar
2 Tbsp tomato paste
1 Tbsp palm sugar
3 garlic cloves, minced
1/2 tsp fresh ginger, minced
1/2 C cashews
4 C broccoli florets
sliced scallions to garnish
1.- Mix starch and pepper in a plastic resealable bag with chicken. Seal and toss to coat.
2.- Melt coconut oil in a large skillet over medium-high heat. Add chicken in 2-3 batches and cook each for 5 minutes. Remove chicken from pan to slow cooker.
3.- In small bowl, mix aminos, vinegar, paste, sugar, garlic, and ginger. Pour over chicken and stir to coat. Cover and cook on low 3-4 hours.
4.- 20 minutes before done, put broccoli florets in a microwave-safe container with 2-3 Tbsp water. Loosely cover and microwave for 5-8 minutes (until mostly steamed but not too soft). Drain and add to slow cooker with chicken. Allow to cook for 10-20 minutes so flavors can mix.
5.- Stir in cashews and top with sliced scallions to serve.