In the spirit of creating community in the Real Food blogging world, I will be inviting bloggers that I love to guest post here periodically. I love to see all the creativity people come up with, and I love sharing and learning from each other. Today I am featuring a guest post by Loretta from A Finn in the Kitchen. Being a fellow Finn, I was initially drawn to her site by her name. Loretta makes amazing looking desserts and easy to follow meals with beautiful photography to go with them. One of my favorite posts is the Burgers with Sweet Potato Bun and Avocado Lime Mayo. And I have a feeling this girl has a thing for chocolate. So, take a moment and stop on by to visit her soon…..
Hi everyone! I’m Loretta from A Finn in the Kitchen, and I’m here today to share a quick and easy recipe for all you health nuts, grain-free, and paleo people. Katja and I have very similar takes on what healthy foods are (even if I don’t always eat that way). So when she asked me to guest post here, I was honored!
Being a mom to a toddler, I’m usually looking for a quick and easy dinner and stir fry is always a good option. The only problem is most people load up on rice and in order to get full while staying grain-free, you’d have to make a seriously massive stir fry. That could get pretty expensive.
What I did here is add another vegetable into the already veggie-rich meal by replacing the rice with cauliflower. Now I know I’m not the first person to do this, but it’s a great substitute because I secretly don’t like cauliflower. When it’s covered in colorful bell peppers, juicy pieces of chicken, and carrying a gingery sauce, I fall in love. I hope you do too!
Cashew Chicken Stir Fry
- Yield: 4
- 1 cup chicken or vegetable broth
- 6 teaspoons tamari or coconut aminos (like this)
- 2 cloves of garlic, minced
- ½ teaspoon ground ginger
- Pinch of crushed red chili peppers
- Salt and pepper to taste
- Stir Fry
- 1 head of cauliflower, cut into florets
- 2 tablespoons coconut oil or butter
- 2 large boneless skinless chicken breasts, cubed
- 4 medium carrots, cut into matchsticks
- 1 large bunch of broccoli, cut into florets
- ½ of a medium red onion, thinly sliced into half moons
- 1 cup raw cashews
- For the sauce: Combine chicken broth, tamari, garlic, ginger, and chili peppers in a small bowl. Whisk to combine. Season with additional salt and pepper if desired.
- For the stir fry: In a large food processor fitted with the metal blade, pulse cauliflower several times until the mixture is similar in size to grains of rice.
- Heat a large saucepan with 1 tablespoon coconut oil over medium heat until shimmering.
- Add cubed chicken in a single layer. Cook for a few minutes until lightly browned and turn over each piece to finish cooking through.
- Move chicken to a plate.
- Melt the second tablespoon of coconut oil in the hot pan and add the carrots, broccoli, and red onion. Stir constantly for a few minutes, adding the meat back into the pan when the vegetables are tender-crisp and still vibrant in color.
- Stir in the sauce and allow everything to get nice and hot.
- Serve immediately over a mound of cauliflower rice and sprinkled with cashews. If you want the cauliflower to be warm, either toss that in the hot pan for a minute, or warm it in a toaster oven just before serving.
Adapted from Kristen Duke Photography
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