Whole30 Ginger Cashew Chili Chicken
Want to know what's hard for me? Cooking from other peoples' recipes. I'm constantly brainstorming and thinking of delicious new things I can create for our blog, that I seem to steer away from using others recipes. This week, I was looking through some cookbooks and blogs, looking for inspiration and decided I was going to try making someone else's recipe as a way to learn new techniques or gather inspiration for creating my own.
I had a copy of Classic Indian Cooking by Juli Sahni on my living room table and I was flipping though it when her Ground Meat and Cashew Nut Sauce with Chickpeas caught my eye. I was inspired by her method of cooking using nut butter, and set off to recreate this recipe, but ended up with something totally different, and much more Asian inspired.
Here's how to make it
8 oz chicken breast, chopped
1 C water
2 Tbsp Cashew Butter
4 cloves garlic
2 inch knobs of fresh ginger
1/2 tsp sesame oil or avocado oil
1 diced dried red chili pepper (I used a medium heat variety)
1 tsp salt
dash of pepper and turmeric
cashews for topping
cilantro for topping
First, begin by chopping chicken into bite size pieces, chopping cilantro, chopping the chili peeling, then grating your ginger with a grater or food processor, and mincing garlic.
Heat oil in skillet over medium high and toss in garlic. Next add chicken and stir. Add salt, turmeric, pepper, fresh ginger, and stir. All sides of the chicken should be slightly cooked at this point with no visible raw meat.
Add the chilis and stir. Finally, add the water and cashew butter, stir and turn down to a low simmer. Simmer, stirring every few minutes for about 20 minutes, making sure nothing is sticking, and that the sauce is thickening. If sauce hasn't thickened, you can turn up the heat to help thicken towards the end of cooking. Make sure the chicken is finished, then serve atop cauliflower rice, or desired vegetable, sprinkling with cashews and cilantro.