Cashew Chicken

My husband is technically of Spanish decent, but Filipinos sure do like Asian meals, so I'm always trying to create healthier ones for us to try...



1 pack Chicken (the little tenders/ fingers ... organic, always.  Yes- it makes a difference.)

1 Bag Broccoli (I use frozen, which I don't love, doing but I have two minions running around and sometimes the fresh stuff goes bad before I can get to it and I hate that ... with frozen veggies- I know I will always have greens on hand).

As much as you want Spinach (I bought a large FRESH container of this ... again it was getting close to the expiration and I wasn't ready to use it.  This happens to be a lot ... and I just throw it in the freezer (I do this to fruit too and use as ice cubes).  I like frozen spinach- it's great to toss in your smoothie too!  The Spinach will wilt a lot so heaping amounts is encouraged

A couple handfuls Raw Cashews (this means unsalted)

half of 1/4 cup Liquid Aminos (it's a healthier alternative to soy sauce ... highly recommended)

1tbs ACV (apple cider vinegar) 

2 tbs Sesame Oil (can be pricy but I often see it at HomeGoods so check yours!)

Garlic (a lot... mostly because I accidentally dropped the jar while making this, and it was excellent)

Sprinkle sesame seeds

1/2 cup H2o

1/4 cup Honey


I threw the chicken + broccoli in the oven at 350 while I got the sauce ready... maybe 12-15 minutes.  Sauce: combine honey, h2o, garlic, sesame oil, acv, liquid mains to a large pan to heat. Lay the spinach on top and allow to thaw, and toss the cashews on top of the spinach.  Check the oven, chop the chicken into bite sized pieces and throw it all in the pan.  Stir and serve over lettuce.



Kendra Alley