I have been on quite the cashew kick lately. With copious amounts of cashew butter yesterday and now cashews in dinner tonight, it seems they are popping up all over. And I like it!
I love raw cashews (the roasted are not my thang) and that’s just what topped the wonderful dinner I made for my mom tonight.
Here’s the recipe I created (adapted from Clean Eating’s Cashew Chicken and Vegetables):
Serves 2 (probably could serve 3 but it would be small portions and me and my mom were really hungry as we had just gotten back from a run)
~2 boneless, skinless chicken breasts, cut into chunks
~2 carrots, cut into circles
~1 head of brocoli, cut into florets
~ 1 small onion, chopped
~1/2 cup chicken broth
~2 cloves garlic, chopped
~1 tablespoon fresh ginger
~3 tablespoons soy sauce
~red pepper flakes and Chinese 5 Spice to taste
~1/2 cup uncooked quinoa
~1/3 cup wheatberries
~1/3 cup chopped raw cashews
Combine soy sauce, garlic, and ginger and pour over chicken. Let marinade for at least 30 minutes.
Cook quinoa and wheatberries according to package directions and combine once both are prepared.
Heat a sauté pan and add oil of choice (I used sesame oil which added so much flavor to this dish!) and saute chicken until cooked through. Remove chicken from pan and add veggies. Cook veggies until almost cooked, slightly crunchy. Return chicken to pan, add chicken broth, and cook on medium heat for three more minutes.
Serve chicken-veggie mixture over grains and heavily sprinkle with cashews.
Mayjah YUM! The cashews and the wheatberries added amazing texture to this dish. Crunchy from the cashews and chewy from the wheatberries (not sure what wheatberries are? Check them out here!)
I love Asian inspired dishes! My palette is already for China.
Eclipse had to be postponed until next Monday. So, I will fill you in on how I liked it on Monday. No spoilers please!