This is a tasty, light but simple meal. You can enjoy it in a lettuce wrap for lunch, or if you want a more filling dinner, eat it over some brown or black rice. The original recipe can be found on Wellness Mama. The version below is gluten and dairy free.
Keep it gluten free by using coconut aminos or gluten-free soy sauce. If you don’t need to avoid gluten you can use any soy sauce that meets your dietary needs. Coconut aminos also helps you avoid soy.
Butter can be used to saute the chicken if you don’t need to avoid dairy. Ghee is lactose and casein free. You can also substitute 1T sesame oil for the coconut oil to lend to the Asian flair. It really depends on your taste buds.
- 1 pound chicken breasts cut into small bite-sized pieces
- 1/2 cup cashews, toasted (see directions)
- 1 small onion, diced
- 1/4 cup coconut oil, ghee (or sub in some sesame oil)
- 2 cloves minced garlic
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon minced ginger
- A sprinkle of cayenne pepper (to taste)
- 4 oz. diced water chestnuts
- 3 Tablespoons gluten-free soy sauce or coconut aminos
- 3 Tablespoons maple syrup
- lettuce wraps -Romaine, iceberg work well. Butter lettuce is too soft
- To toast the cashews, put in single layer in pan over low-medium heat. Heat until lightly browned, turn and brown the other side. Keep on eye on them, they can quickly burn. Place in a bowl for later.
- Melt the coconut oil in a large frying pan (I like to use half cocnut oil and half sesame oil when I have it), add the chicken pieces and onion.
- Season with the garlic, ginger, salt, pepper, basil and cayenne and saute until the chicken is white on the outside. Add the water chestnuts.
- Add the gluten-free soy sauce and continue to cook, stirring until the liquid starts cook down.
- Add maple syrup and cook a few more minutes until most of the liquid is gone.
- Add cashews, heat through.
- Serve on lettuce cups or over rice.