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Who needs Chinese take-out?

Being half Japanese, I grew up eating Chinese take-out.  Wait. That doesn’t make sense. Oh man I’m tired tonight!  Okay, let’s try this again.  I use to love Chinese take out and was craving something with either peanuts or cashews in the meal. Since I don’t eat peanuts, I went with cashews and made Cashew Chicken.  It was really good and a nice change for us!
For the (cauliflower )”rice”, instead of sauteing it, I roasted it, trying to get a more rice like texture and it worked pretty well.   Just blend your cauliflower up into rice-sized pieces, place on greased cookie sheet, broil on 500 for 10 -12 (or until brown) minutes. Then stir it up so the rest of your “rice” can brown.  Then cook another 10 or so and set aside.

Okay, now we’re ready to make the Cashew Chicken.  Here is what you need:
  • 1 1/2 lb organic chicken, cut into pieces
  • shitake mushroom, 1 package
  • bok choy, 2-3 heads chopped
  • scallions, 2-3 chopped
  • 1/3 cup raw cashews, crushed (skip this or use sunflower seeds if nut allergies)
  • 2 tbsp organic coconut oil
For the sauce, you need:
  • 1 cup organic chicken broth
  • 1 tbsp arrowroot powder (Whole Foods/Publix)
  • 1 pack cashew butter (or 2 tbsp) or sunflower butter if nut allergy
  • 1 1/2 tsp fresh grated ginger
  • 1 tsp minced garlic or 3-4 fresh cloves
  • 3 tbsp tamari (available at Whole Foods, Publix and most other grocery stores)
  • 1 tbsp white wine vinegar
  • 1/2 fresh lime juice
  • 1/2 tsp celtic sea salt
  • 5-10  drops stevia (depending on your preference for sweetness)
  • 1/2 tsp pepper or cayenne pepper
I bought this small package of cashew butter (Whole Foods)  since I was trying out this dish for the first time and I wanted to make sure we liked it before I spent $10 on a jar. I think it’s 2 tablespoons worth.  Next time, I will try 2 packages or 1/4 cup if I have a jar around.
Here is what you need to do:

1. In a large soup bowl, whisk together the sauce ingredients (from above) and set aside.

2. Heat 1 tbsp coconut oil on medium heat in pan and cook chicken until it is mostly cooked through and set aside in a large bowl.  I used a chicken I slow cooked all day but either is fine.

3.  Heat 1 tbsp coconut oil  on medium heat in skillet and sautee mushrooms for a few minutes.

4.  Add (well stirred) sauce and chicken to the mushrooms and cook on high for a minute or two and then turn down to low and cook until the sauce starts to thicken.

5.  Just as the sauce is beginning to thinken, add in your bok choy (spinach would work well too) and scallions, stir and let cook on low for about 5 more minutes.

4. Stir in the cashews pieces, spoon over cauliflower “rice” and enjoy!

Mmmm, who needs Chinese take-out?
Night, night!
  • April Ledom - Wow! This recipe is amazing. I was craving chinese food and this hit the spot.ReplyCancel

  • Mary - Made this tonight using sunbutter and sunflower seeds instead of cashew butter and cashew nuts. It was very tasty and satisfying. I did not eat the entire recipe this time so I’m looking forward to the leftovers tomorrow :-).ReplyCancel

  • Marcie Stammen - Yummy….everyone in the family loved this. We didn’t eat it with “cauli-rice”. It was awesome without.ReplyCancel

    • landriav - So happy everyone liked it Marcie!! Thanks for commenting! 🙂ReplyCancel

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