OMG guys, let me give you the dish on this ... uhhhh, dish. A few weeks ago, I was in a total recipe rut - I kept staring into the refrigerator, but the inspiration just wasn't coming. (Does this ever happen to you?) Then some thoughts started to percolate - chicken, ginger, turmeric, vegetables ... what about an Asian Fusion dish? I quickly forgot about it and opted to make a quick salad (yet again). #saladjunkie (<----it's true)
Fast forward to the weekend, and I mentioned the Asian fusion dish to my boyfriend Brian, and he apparently had the inspiration that I was lacking. I listed off the ingredients that I thought would mesh well together, and voilà, he NAILED IT in the first try (without a recipe!). Of course, we made it again the following week because it was so delish (and also to perfect the recipe).
What I L❤VE about this dish:
T U R M E R I C :: A bright yellow spice and powerful medicine that has been used in Chinese and Indian medicine for over 4,500 years. Scientific research on the benefits of Turmeric is quite rich, with over 9,000 articles on its bioactive component, Curcumin. It is a potent anti-inflammatory agent, antioxidant, and its consumption is associated with improved brain function, lowered risk for Heart Disease, and prevention of both Cancer and Alzheimers' Disease. Truly, this spice deserves to be on a pedestal. It's bioavailability is increased by combining with healthy fats (like coconut oil) and black pepper (which are both included in this recipe).
S O Y - F R E E: This dish gets its Asian fusion flavor with the use of coconut aminos rather than soy sauce. Aside from being soy- and gluten-free, coconut aminos are low GI and packed with minerals, Vitamin C, B vitamins, and 17 different types of amino acids (the building blocks of proteins!).
- It can be A D A P T E D to your diet needs:
- Are you Vegan? Ditch the chicken and include more carrots, celery, and perhaps a green bell pepper and/or pea pods for good measure.
- Are you AIP? Simply remove the black pepper, cashews and red bell pepper (and add more carrots and celery); serve over greens or cauliflower rice.
- Not nuts for nuts? Omit the cashews.
- Chicken not your jam? Try it with shrimp.
Alright, are you ready for this? Read on for the recipe, and let me know what you think!
Disclosure: This recipe contains affiliate links; if you visit Amazon through these links and purchase the products, I'll get a small commission. Have no fear - the price is still the same for you!
Anti-inflammatory Ginger Cashew Chicken
Prep time: 15 min
Total time: <1hr
- 3 Tbsp coconut oil, divided
- 4 inches fresh ginger
- 1 medium yellow onion
- 3 large carrots
- 4 stalks celery
- 1 red bell pepper
- 1 Tbsp filtered water
- 2 Tbsp ground turmeric, divided
- 3 Tbsp rice vinegar, divided
- 3 Tbsp coconut aminos, divided
- 1 tsp salt
- Pepper, to taste
- 1.5-2lb organic chicken breast
- 1/2 cup raw cashews
- Using a 9- or 11-cup food processor (I ❤ my Cuisinart) with the shredding blade, process the onion, carrots, celery, and red bell pepper (may need to be done in 2 batches).
- Melt 2 Tbsp coconut oil in a wok or sauté pan. Add the chopped veggies into the pan with the onions at the bottom and sauté on medium heat for 10 min.
- Add salt, pepper, 1 Tbsp turmeric powder, 1 Tbsp filtered water, and 2 Tbsp each of rice vinegar and coconut aminos. Mix, and continue to sauté for 15 min while stirring occasionally.
- Cut organic chicken breast into 1-inch chunks while the veggies are cooking.
- Remove veggies from the pan and place into a bowl, leaving approx 1/4 cup veggies in the pan. To the pan, add 1 Tbsp coconut oil, chicken, and 1 Tbsp each of turmeric, rice vinegar and coconut aminos. Sauté for 10 min.
- Add the veggies and 1/2 cup cashews and sauté all together for another 8 min.
- Serve over greens (spinach), cauliflower rice, or white/brown rice - choose your adventure depending on your desired carb intake!
in a rush? Try these time-saving tips:
- Chop all of the veggies using your food processor and store them in an air-tight container and store in the fridge for a few days, or freeze, so that they are ready to go.
- Cook the veggies and chicken in separate pans, and combine at the end.