Long ago I realized why take-out Chinese food made me feel so sick. Like I was hung-over…before I even knew what that meant! MSG is a seasoning often added to Asian dishes that makes many of us sick. It’s really awful stuff also often found in packaged foods – so be on the look out and stay away!

Making traditional Asian take-out at home not only saves $money$, but is healthier and you can modify for all the different nutritional needs and preferences around your table.

In this recipe I took a traditional Cashew Chicken and subbed extra-firm tofu. Yes, I made 2 batches, one with chicken and one with tofu. It’s a Sunday night and this double batch only takes a couple extra minutes but saves me headache later in the week. BONUS!

I always ask the kids which version they want. Boy chose a little of chicken and tofu, girl ate all tofu and finished it!  At 9 she’s in a phase where any different texture in meat turns her off from eating anymore of her dinner. Fun times. Soy products, like tofu, are a rarity in our house but I grabbed whole foods organic extra firm tofu just to try this dish. You do need to press it though to remove any extra moisture so the cubes hold shape during cooking.

Cashew Chicken

• 2 T olive oil
• 2 lb cubed boneless chicken
• 1 bell pepper, chopped into 1/2″ pieces
• 2 stalks of celery thinly sliced
• 2 garlic cloves, diced
• 2 T fresh grated ginger
• 1/2 c broth (chicken or vegetable)
• 1 c roasted cashews
• Slurry (2 T arrowroot powder + 1/4 c water, or cornstarch or flour thickener)
• Sauce
  • 1/2 c soy sauce (or coconut aminos)
  • 3T rice vinegar
  • 1T oyster / fish sauce
  • 1 T grated fresh ginger
  • 2 cloves garlic, diced

1. In a large pan with sides heat the oil and brown the chicken. Removed cooked chicken from the pan. Meanwhile mix the thickening slurry and sauce ingredients in separate bowls
2. Add the bell pepper, celery, garlic, ginger and broth. Simmer until peppers are softened but not mushy. Return the chicken to the pan.
3. Add the sauce and bring to a boil. Reduce heat to simmer and stir in thickening slurry 1T at a  time until desired thickness.
4. Add cashews
5. Serve over rice or cauliflower rice.

Cashew Tofu

• 2 T olive oil
• 8 oz pressed, extra-firm tofu, cut into 1/2″- 1″ cubes
• 1 bell pepper, chopped into 1/2″ pieces
• 2 stalks of celery thinly sliced
• 2 garlic cloves, diced
• 2 T fresh grated ginger
• 1/2 c broth (chicken or vegetable)
• 1 c roasted cashews
• Slurry (2 T arrowroot powder + 1/4 c water, or cornstarch or flour thickener)
• Sauce
  • 1/2 c soy sauce (or coconut aminos)
  • 3T rice vinegar
  • 1T oyster / fish sauce
  • 1 T grated fresh ginger
  • 2 cloves garlic, diced

1. In a large pan with sides heat the oil and add the garlic and ginger. Heat for 30 seconds and carefully add the cubed tofu.  Brown on all sides. Meanwhile mix the thickening slurry and sauce ingredients in separate bowls
2. Add the bell pepper, celery, and broth. Simmer until peppers are softened but not mushy.
3. Add the sauce and bring to a boil. Reduce heat to simmer and stir in thickening slurry 1T at a  time until desired thickness.
4. Add cashews
5. Serve over rice or cauliflower rice.

 

CASHEW CHICKEN CROCK POT / SLOW COOKER OPTION

The Cashew Chicken can be made in the crock pot. Add ALL ingredients to the slow cooker except for the cashews and thickening slurry. Cook on HIGH 2-3 hours, LOW 4-6 hours. Add cashews and thicken before serving.

CASHEW CHICKEN FREEZER MEAL OPTION

To make into a freezer meal place all ingredients into a gallon sized zip-top freezer bag – except for cashews and thickening slurry. The follow Crock Pot instructions.