Post by Loupy on Aug 12, 2018 18:50:33 GMT -7
Instant Pot Cashew Chicken [ Whole30, Gluten free, Sugar free]
From: livinglovingpaleo.com/2018/01/16/instant-pot-cashew-chicken/
Missing takeout cashew chicken? I got you covered with this DELICIOUS and much healthier recipe for my Instant Pot Cashew Chicken! Years ago, before I changed my diet and completely eliminated gluten, Chinese takeout cashew chicken used to be my FAVORITE. Chinese food was the one thing that I missed after changing my diet…until I discovered the magic of coconut aminos! Coconut aminos tastes almost identical to soy sauce (it’s less salty, in my opinion – but that’s an easy fix), minus any of the soy or gluten! It was the absolute game changer for me, and the reason that I was able to enjoy Asian-inspired cuisine once again!
Today I’m so happy to finally get to share my EASY Instant Pot version of Cashew Chicken with you, which is just as delicious as the original that I remember, but made without any soy, gluten, or sugar!
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into bite sized pieces
For The Sauce:
½ cup coconut aminos
¼ cup chicken broth
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 tablespoon rice vinegar
1 teaspoon fish sauce
1 teaspoon toasted sesame oil
½ teaspoon sea salt
Remaining Ingredients:
1 red or green bell pepper, cut into bite sized pieces
4 ounces mushrooms, sliced (approximately 1 cup)
2 tablespoons arrowroot starch
¼ cup chicken broth
1 cup whole roasted, unsalted cashews
3 whole green onions, chopped
Toasted sesame seeds (optional)
sea salt & pepper , to taste
Instructions
Place the chicken and all of the sauce ingredients into your Instant Pot and stir well to combine.
Seal the lid and select the ‘Manual’ mode on your Instant Pot and press the ‘-‘ button until the screen says 8 minutes.
Once the Instant Pot has finished cooking, manually release the pressure.
Remove the lid and add the bell pepper and mushrooms.
Seal the lid again and select ‘Manual’ mode and press the ‘-‘ until the screen says 0 (zero) minutes.
Meanwhile, whisk the arrowroot starch into the ¼ cup chicken broth, to create a slurry, making sure all clumps are dissolved.
Set aside.
Once the Instant Pot has finished cooking, manually release the pressure again and remove the lid.
Turn the Instant Pot onto ‘saute’ mode and once simmering, pour in the arrowroot slurry, while stirring to prevent any lumps from forming.
Once the sauce has thickened, add the cashews and stir.
Top with the green onion, toasted sesame seeds and season with salt & pepper, to taste.
ENJOY!
From: livinglovingpaleo.com/2018/01/16/instant-pot-cashew-chicken/
Missing takeout cashew chicken? I got you covered with this DELICIOUS and much healthier recipe for my Instant Pot Cashew Chicken! Years ago, before I changed my diet and completely eliminated gluten, Chinese takeout cashew chicken used to be my FAVORITE. Chinese food was the one thing that I missed after changing my diet…until I discovered the magic of coconut aminos! Coconut aminos tastes almost identical to soy sauce (it’s less salty, in my opinion – but that’s an easy fix), minus any of the soy or gluten! It was the absolute game changer for me, and the reason that I was able to enjoy Asian-inspired cuisine once again!
Today I’m so happy to finally get to share my EASY Instant Pot version of Cashew Chicken with you, which is just as delicious as the original that I remember, but made without any soy, gluten, or sugar!
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into bite sized pieces
For The Sauce:
½ cup coconut aminos
¼ cup chicken broth
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 tablespoon rice vinegar
1 teaspoon fish sauce
1 teaspoon toasted sesame oil
½ teaspoon sea salt
Remaining Ingredients:
1 red or green bell pepper, cut into bite sized pieces
4 ounces mushrooms, sliced (approximately 1 cup)
2 tablespoons arrowroot starch
¼ cup chicken broth
1 cup whole roasted, unsalted cashews
3 whole green onions, chopped
Toasted sesame seeds (optional)
sea salt & pepper , to taste
Instructions
Place the chicken and all of the sauce ingredients into your Instant Pot and stir well to combine.
Seal the lid and select the ‘Manual’ mode on your Instant Pot and press the ‘-‘ button until the screen says 8 minutes.
Once the Instant Pot has finished cooking, manually release the pressure.
Remove the lid and add the bell pepper and mushrooms.
Seal the lid again and select ‘Manual’ mode and press the ‘-‘ until the screen says 0 (zero) minutes.
Meanwhile, whisk the arrowroot starch into the ¼ cup chicken broth, to create a slurry, making sure all clumps are dissolved.
Set aside.
Once the Instant Pot has finished cooking, manually release the pressure again and remove the lid.
Turn the Instant Pot onto ‘saute’ mode and once simmering, pour in the arrowroot slurry, while stirring to prevent any lumps from forming.
Once the sauce has thickened, add the cashews and stir.
Top with the green onion, toasted sesame seeds and season with salt & pepper, to taste.
ENJOY!
