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| Spicy, sweet, and creamy, this cashew sauce is sure to please! |
Do you ever look in the fridge and think, "What the heck am I going to make to eat today?"Sometimes those moments birth some of the best recipes! Today was one of those days, and the recipe that resulted from it turned out delicious!
Spicy and a little bit sweet, this recipe was simple to make, and the whole family loved it! I served it over zoodles (zuchinni noodles) that I made with my spiralizer, but it would also be wonderful with cauli rice or spaghetti squash!
Chicken with Cashew Sauce (for 2)
Ingredients:
2 boneless skinless chicken breasts (or 4 thighs)
1/2 cup creamy cashew butter
1/4 cup full fat coconut milk
4 liquid Tbs liquid coconut aminos
4 liquid Tbs water
4 cloves garlic crushed
1 tsp dried ground ginger
1/2 tsp ground red pepper (can add more if you want it spicier)
1/2 tsp sea salt
Roasted red peppers for garnish
Directions:
In a sauce pan over medium-low heat, add all ingredients except for the chicken. Cook until cashew butter is melted and sauce is heated. Stir frequently, and be careful not to burn! You will want to remove the sauce from the heat after it is cooked through so you don't burn it. Cut up the chicken into pieces in whatever size you desire. The smaller they are, the quicker they will cook. In a pan over medium heat, add some fat (I used olive oil) and cook the chicken. Add cooked chicken to the sauce & mix to coat. You can use the pan you cooked the chicken in to cook up your zoodles or cauli rice. I threw my zoodles in there and cooked until al dente.
Plating:
Place the zoodles on a plate. Top with the chicken and sauce. Garnish with roasted red peppers and parsley and ENJOY!
