Velvet Cashew Nut Chicken !
You know the feeling when you pass by a neighborhood Chinese takeout joint after a long day of work – it smells good, it’s cheap, but there’s only one thing stopping you from placing an order – if only you could control the oil, starch, and quality of the meat.
But fret-no-more. In today’s post you’ll learn the exact method Chinese restaurants use to make stir-fried chicken breasts tender and juicy and best of all, I’m going to show you how to make it Paleo friendly.
I want my Velvet Cashew Nut Chicken 1) free of hoisin sauce (a type of thick soy sauce filled with starch and sugar), 2) using as little starch powder as possible, and 3) without deep-frying.
The word velvet in culinary cooking sounds fancy but actually it comes down to one very basic and simple technique. It’s so easy that once you tried and tasted it, I guarantee you and your family will never stir-fry chicken breasts the same old way again.
It took me the three tries to nail down the exact method and steps to make a golden delicious velvet cashew nut chicken. It’s so good that it’s bound to impress the crowd and make you look good in front of friends and family.
Watch the video below and you’ll be the top few people who learn this insider trick while everyone else is left wondering “how the heck did you do that?”
And if you want more of my insanely delicious and family friendly Asian-inspired Paleo recipes, get 26 of my best recipes in one cookbook for Free now before I start realizing I should be selling it on Amazon !
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Delicious Paleo Velvet Cashew Nut Chicken with tender juicy chicken breast, crunchy cashew nuts, and bell pepper. A perfect quick weeknight dish to go with cauliflower rice.
- 1 ½ lbs chicken breasts thin sliced (think sashimi thin slices)
- 3 cloves garlic minced
- 1 1-inch fresh ginger grated
- 1 ½ tbsp Harissa chili paste*
- 1 small yellow onion diced
- 1 whole red bell peppers diced
- 1 whole green bell peppers diced (or replace green bell pepper for ¾ shishito peppers)
- ⅓ cup raw cashew
- Sea salt to taste
- Coconut oil or ghee saute use
- 2 tbsp coconut aminos
- 1 tbsp red boat fish sauce
- 1 egg white lightly beaten
- ½ tsp sea salt
- Pinch of white pepper
- ¾ tbsp arrowroot powder
Combine thin sliced chicken breasts with ingredients under “my signature formula to make chicken tender”. Mix everything well. Set aside in the fridge,
Bring a pot of water to boil. After boiling, lower the temperature to simmering, add 1 tbsp oil, and add chicken from the previous step. Stir the water gently to separate the chicken pieces and prevent them from sticking to each other. After about 1 minute, or as soon as the chicken turns white color, drain the chicken and set aside. (*Note: the chicken is not cooked through at this stage. We will finish cooking in the following steps).
In a large saute pan (or wok), heat 1 ½ tbsp coconut oil over high heat. When hot, saute diced onions, shishito peppers (or green bell peppers), and red bell peppers with a pinch of salt and white pepper. When the onions just turn translucent and the peppers are still crunchy. Set them aside over a large serving bowl.
Use the same saute pan, heat 1 tbsp coconut oil over medium-high heat. When hot, add minced garlic, grated ginger, harissa paste, and a small pinch of salt. Stir-fry the aromatics for about 10 seconds until fragrant.
Add chicken pieces back to the wok. Stir-fry with the aromatics and harissa paste for an additional minute.
Add ingredients listed under “stir-fry sauce combo”. Keep stir-frying until the chicken is cooked through. A few minutes before turning off the heat, add ⅓ cup raw cashew to the saute pan. Coat the sauce over.
Pour the sauce, chicken, and cashew nuts over bell peppers and onions. Serve hot.
If there’s a lot of liquid in the saute pan after the chicken is cooked through, scoop out the chicken and reduce the sauce over high heat for about 2-3 minutes and pour the sauce over chicken and bell peppers.
I bought my Harissa chili paste from here [https://www.amazon.com/Entube-Harissa-Chili-Paste-100g/dp/B017J5MGPU?th=1]