Gluten-Free Sweet & Sour Cashew Chicken Bowls
Warning: you might become OBSESSED with just this sauce alone (guilty).
...it tastes like McDonald's Sweet & Sour sauce, but with a bit more tang & pizazz.
...and of course, it's much healthier for you. :)
This is the recipe I concocted for my hubs' birthday dinner and it was a total hit; and highly requested in my Instagram DM's after.
Ask & you shall receive!
Give this recipe a try next time you meal prep, or when you're craving something different & totally delicious for dinner, lunch, to share, to keep all for yourself...up to you!
Sweet & Sour Cashew Chicken Bowls
1 pound boneless, skinless chicken breast
3/4 cup chopped bell pepper
1/2 cup raw or dry roasted cashews *unsalted & pieces*
1/4 cup almond flour
2 tbsp sesame oil *or olive oil*
1 1/2 cup cooked rice of choice (brown, wild, jasmine, basmati, etc.)
Optional: 3-4 tbsp fresh herbs of choice (cilantro, basil, pesto, etc.)
1/4 cup honey
1 tbsp balsamic vinegar
1/2 tbsp red wine vinegar
1 tbsp water
2 tbsp unsweetened ketchup *if you're using sweetened ketchup, use 3 tbsp honey instead of 1/4 cup*
1 clove garlic, minced
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp ground ginger
1/4 tsp chili powder
Cut the chicken breast into 1 ½ inch pieces. Add the pieces to a medium bowl & coat with the almond flour. Roll each piece around to coat all sides completely with a light layer of the almond flour.
Heat the sesame *or olive oil*in a large skillet over medium heat. Add each piece of chicken to the skillet in one even layer and cook on each side for about 4-5 minutes. *The top & bottom of each piece of chicken should be golden brown*
While the chicken cooks, prepare the sauce. Combine all sauce ingredients into a small/medium-size bowl and whisk together well.
Once the chicken is fully cooked, add the peppers, cashew, sauce, and optional cilantro, parsley, basil, or any herb of preference and mix well.
Reduce the heat just slightly to medium-low and cook everything together for another 10 minutes.
Enjoy over your rice of choice and garnish with more fresh herbs that you prefer!
You can swap sugar-free or pure maple syrup for the honey; if you do make either swap, disregard the 1 tbsp water. The sauce will be too runny if you add the water.
You can use apple cider vinegar instead of red wine vinegar.
You can use riced cauliflower in place of rice.
Leftovers will stay good refrigerated in an airtight container for up to 3-4 days.
If you make this, snap a pic, tag me on social, & let me know how you like!