#VEGAN CASHEW CHICKEN FREE#
Feel free to get as creative as you like with this sauce. You can also enjoy this sauce with some tempeh for a fun and tasty twist. Make it Veganįor a vegan twist on this meal, serve the plant-based creamy cashew sauce over pasta or with crispy tofu instead of chicken. Topped with fresh chopped Italian parsley and this chicken recipe is guaranteed to please. The crispy cheese tastes amazing with the cashew cream sauce and tender juicy chicken breasts. I sprinkled some shredded mozzarella cheese over the top and broiled the entire dish for 2-3 minutes until the cheese began to bubble and brown. This juicy chicken dinner recipe is a must try.Ībout this Baked Chicken with Creamy Cashew Sauce Recipeīaking the chicken breasts instead of frying them is a great way to keep things light. Plus, once you try this creamy cashew sauce, you’ll want to smother just about anything in it. Perfect for weeknights when you want a delicious homemade meal. It’s easy to make, delicious and packed with protein. I have a garlic butter quinoa recipe that will knock your socks off! Also, I would totally encourage you to serve this with mashed potato.This baked chicken with creamy cashew sauce is a Healthyish riff on traditional chicken parmesan. The softer texture of the basmati – and the flavour! – was much better!Ĭashew Cauliflower works very well served with quinoa too. Brown rice has a firmer and chewier texture, and I found that it didn’t quite work for my tastes. Most of the time, I prefer to cook basmati rice, which is so good with this cauliflower, or brown rice. So, with that in mind, I am going to suggest sides that will keep this meal vegetarian friendly.īecause that sauce is thick, sweet, and sticky, it pairs perfectly with rice. Maybe it is for both reasons! When I first experimented with this dish, it was because I wanted to prepare a vegetarian version of cashew chicken. You either really love cauliflower or you are a vegetarian. You most likely prepared this recipe for one of two reasons. If you’re preparing this for a family, or if you want leftovers for work the next day, I would highly encourage you to double the recipe. I used a large cauliflower for just the two of us, and served with some steamed brown rice, it was basically one meal with very little left over. One last thing before you jump into making this for tonight’s dinner… cauliflower does soften and reduce in size. If you do not get the excess off, your overall dish will be glutinous and gummy. It takes time, but it’s worth it.Īlternatively, you can transfer a few pieces at a time to a fine-mesh sieve and shake the excess cornstarch off. I hold the stem of the cauliflower and tap the floret part firmly a few times against the side of the bowl. Once you have tossed the cauliflower with the half cup of cornstarch, depending on how big or small your cauliflower was, you might have an excess amount of cornstarch. It is imperative that you shake off the excess cornstarch before attempting to bake the cauliflower. I will personally respond as soon as possible! IMPORTANT: READ THIS! Scroll down to the comment section and write me a message. I like a bit of heat, but they can be omitted. Dried Red Chili Flakes – These are optional.If you use salted, the overall dish might be a bit too salty in the end. Cashews – I used roasted, unsalted cashews.Garlic and Ginger – What’s an Asian-inspired dish without these two?.Brown Sugar – We use brown sugar for sweetness, but it will also help to thicken and caramelize the sauce.One adds a familiar salty taste, while the other adds colour, sweetness, and a deep tomato-y flavour. Sauces – Soy sauce and ketchup are both used.
Cornstarch – This is used to coat the cauliflower and is also used in the sauce.Because, you’re going to regret not having more if you buy a little cauliflower. Cauliflower – Pick the largest one you can find.I promise you that nearly ever other ingredient in the list below is already in your pantry. Other than getting vegetables on the table, and cutting down on your meat consumption, the only thing in this recipe that you might need to buy is the cashews. YOU PROBABLY HAVE MOST OF WHAT YOU NEED ALREADY!
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