Cashew Chicken with Bone Broth Rice
Introducing our Wholesome Chinese-Inspired Cashew Chicken Delight! This recipe captures the essence of your favorite restaurant-style dish, blending tangy, salty, and sweet flavors in a healthier rendition that skips the frying process. The magic unfolds as succulent chicken meets crunchy cashews in a tantalizing sauce that strikes the perfect balance of flavors. But here's the twist – we're not stopping at a delicious main course. As a bonus, we're pairing this delectable creation with rice cooked in nourishing bone broth, elevating the entire dining experience. The result? A wholesome meal that not only satisfies your cravings but also provides a nutritional boost. In just one dish, you'll experience the vibrant flavors of Chinese cuisine, the health-conscious twist of no frying, and the added benefit of a bone broth-infused rice bonus. Get ready to savor each bite of this wholesome, flavorful journey that your taste buds and your well-being will appreciate!
4
Serving size
20
Chicken
30g Protein
Low-Carb
Ingredients
For Rice:
Fresh:
1.5 cup beef or chicken bone broth
Staple:
2 tablespoons grass-fed butter
1 cup white or basmati rice
2 teaspoons garlic powder
For Sauce:
Fresh:
1/2 cup Primal Kitchen No Soy Teriyaki Sauce & Marinade (Unavailable on Amazon Fresh, available in shop and below in "products used")
Staple:
1/4 cup tamari
2 tablespoons apple cider vinegar
1 tablespoon real maple syrup
2 tablespoons sriracha
1 teaspoon freshly ground black pepper (to taste)
Red Pepper Flakes to taste
For Chicken:
Fresh:
1.5 pounds ground chicken
1.5 cups broccoli
4 cloves garlic, minced
1/3 cup pickled ginger
1 tablespoon fresh ginger, chopped
4 green onions, chopped
1 cup cashews
Staple:
3 tablespoons grass-fed butter
3 tablespoons sesame oil
1 tablespoon arrowroot powder (sub tapioca flour on Amazon Fresh)
1 teaspoon paprika
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Sesame seeds
Free-range organic meat and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print RecipeFor Rice:
- Bring bone broth to a boil over high heat in a medium saucepan.
- Add rice, butter, and garlic powder to the pan, stirring to combine.
- Once it reaches a boil, reduce the heat to a simmer, cover with a lid, and let it simmer for 15 minutes.
- Remove the pan from heat and allow it to sit, covered, for an additional 10 minutes or until the rice is cooked and the liquid is absorbed.
For Chicken:
- Finely chop broccoli, ginger, and mince garlic.
- Heat a large skillet over medium-high heat. Add sesame oil, ground chicken, arrowroot powder, paprika, and black pepper. Cook for 5 minutes, breaking up the chicken as it browns.
- While the chicken cooks, prepare the sauce by combining teriyaki sauce, tamari, apple cider vinegar, maple syrup, sriracha, black pepper, and chili flakes in a bowl.
- Once the chicken is browned, add butter, minced garlic, fresh ginger, and cashews to the skillet. Cook for a couple of minutes.
- Add 2/3 of the sauce, broccoli, and pickled ginger to the skillet. Stir and cook for an additional 2-3 minutes.
- Chop green onions for topping.
- Serve the cashew chicken over rice, drizzle with the reserved sauce, and top with sesame seeds and green onions.
Total Macros:
Calories: 813.75
Protein: 40.5g (✔️Over 30g)
Carbs: 38.25g
Fat: 53g
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