Sick of takeaway but love the idea of it? Try this chicken dish for an alternative option.
INGREDIENTS
- 1kg chicken breast
- 2tbs coconut flour or GF flour
- salt & pepper to taste
SAUCE
- 3 tbs tamari sauce
- 2 tbs maple syrup
- 1 tbs rice vinegar
- 2 cloves garlic (minced)
- 1/2 tsp chili paste
- 1/2 tsp ginger
- 2 tsp dijon mustard
VEGGIES
- 1/2-1 cup raw cashews
- 1/2 small onion sliced
- 1 large red capsicum
- 2 bunches of broccolini
METHOD
1. Dice chicken into cubes and coat with flour and salt and pepper. Set aside. Mix the ingredients for the sauce and set the sauce aside.
2. Heat some oil (just enough to cover the bottom of the pan) in a frying pan or cast iron skillet over medium heat. Add in the cashews and toast until golden brown. This should only take around a minute or so.
3. Remove cashews and add the veggies into the pan and saute for a few minutes. Remove the veggies and set aside. Add some more oil to the pan and add in the chicken. Cook for about 3 minutes on one side and three minutes on the other side (or more depending on how large the chicken chunks are). They should be golden brown when done. Make sure they are not pink in the middle.
4. Once the chicken is golden brown add the sauce and cashews back in. Turn the heat up just a little and let the chicken simmer until sauce thickens, stirring frequently. Once the sauce thickens, stir in the veggies. Serve with rice or noodles.
