Thursday, February 10, 2011

Cashew Chicken and Lemon Cilantro "Rice"

Ever since the lovely Jessica of How Sweet It Is posted her recipe for Cashew Chicken, I knew I had to give it a try. Her food porn (yes, that's a real phrase. You don't believe me? Google it!) has always inspired me to drool and make something but since I'm doing low carb I really can't and shouldn't indulge in the delicious sweet treats she would share. So when this cashew chicken recipe debuted I was happy. Finally! Something I can make and enjoy and stay on plan. Yipee!

If you checked out the link for her Cashew Chicken, it's not like what I made at all. I had to make do with whatever fresh vegetables I could find at my local grocery store. I also skipped the cornstarch because I wanted to save carbs. 

For the side dish, I settled on Lemon Cilantro "Rice", again using the cauliflower rice I have come to love so much. The two paired very well together. The chicken was flavorful and the lemon in the rice brightened it up some more. The cashews were chewy and soft and oh so nutty delicious! Try this meal if you can because it is amazing and easy to make.

Cashew Chicken
*Adapted from How Sweet It Is
This is basically a stir-fry so remember to make your vegetables the same size so they cook at the same time.



4 chicken breasts, sliced into bite-size pieces (I didn't wanna throw away the skin so we just used it)
1 cup snow peas, sliced 1/2 inch pieces
1 cup young corn, sliced diagonally into thin pieces
1 cup red bell peppers, sliced into small cubes
1 tablespoon minced garlic
2 tablespoons sliced onions
100 grams cashew nuts
Olive oil
Soy Sauce
Splenda 
Salt 
Pepper

1. Salt and pepper chicken pieces. Heat olive oil in a wok or pan. Cook chicken in batches until browned. Set aside.
2. Add more oil and let it get hot. Saute garlic until fragrant then add onions and saute some more.
3. Add the vegetables. I did the corn and peas first because they're tougher. Add the cashews and stir while on medium high heat. 
4. Put the chicken back, stir frying some more. Lower heat. Mix 1 packet Splenda into 3 tablespoons of soy sauce and pour over chicken and vegetables. Depending on your taste, add more Splenda or soy sauce. Salt and pepper to taste. Let everything cook together for another minute or two, stirring to coat the vegetables and chicken with the sauce.
5. Serve.



Lemon Cilantro Rice

1. Prepare cauliflower rice. After cooking in microwave, add a tablespoon of butter and stir so the butter melts and coats the "rice".
2. Add chopped cilantro onto the "rice" and the juice of half a lemon. Salt and pepper if needed. Toss.
3. Serve.





2 comments:

Thea said...

This looks delicious! I will try this sometime next week for sure! I'm thinking after trying the original recipe here with soy sauce, I would also try it again with oyster sauce and some worcestershire sauce just like in salpicao. Worth the experiment, right?! Although the veggies would be consumed by other people and all I'd really eat are the chicken and cashew. Excited na koooo!!! :D

Dee said...

Thanks Thea! I hope you try it. I wanted to add oyster sauce and sesame oil but I wanted to follow the original recipe first. but since this is stir-fry you can do whatever and it will still be yummy. :) Do you eat carrots? Maybe add some carrots to yours, vegie hater LOL

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