You’ll notice two things about me as the season progresses. First, that all of my dishes are officially GF (gluten free), and second, that I have a renewed commitment to cooking! It’s been a tough summer full of travel and halfhearted grocery shops, and I’m pumped to get back into it.
It’s also been a tough health summer. A recently diagnosed autoimmune disease means a temporary goodbye to mouth-watering carbs, but I hope to continue making yummy recipes that are so good the absence of gluten is unnoticeable!
This cashew chicken was a great find. I was craving the sugar-loaded unhealthy takeout version (you seriously just don’t know what’s in the food you’re ordering!) and after some intense googling, I found this healthy alternative.
The coconut rice is everything. I plan to make it on repeat, since jasmine rice is something I can still eat on a gluten free diet. It’s so flavorful and easy, and really made this dish.
- 1 1/2 pounds boneless, skinless chicken breasts (I like the cutlets because they cook more quickly)
- 1/4 cup oyster sauce (Note! Oyster sauce usually isn’t gluten free – I use Lee Kum Kee after extensive searching in my asian food store)
- 1/4 cup low-sodium soy sauce (Also GF)
- 2 tablespoons sesame oil
- 4 cloves garlic, minced or grated
- 1 inch piece fresh ginger, peeled + grated
- 1 serrano chile or jalapeno, seeded + chopped
- 1/2 cup raw cashews
- 2 cups fresh basil
- steamed , for serving
- 1 mango, peeled + sliced
- 1 cup uncooked jasmine or basmati rice
- 1 cup light, canned coconut milk
- 3/4 cup coconut water
- 1/2 teaspoon salt
- 3 tablespoons unsweetened, flaked coconut
- 1 tablespoon coconut oil
- Toss the chicken with oyster sauce and soy sauce. Let the chicken marinate 10 minutes.
- Heat a large skillet over medium.
- Add 1 tablespoon sesame oil.
- Add the garlic, ginger and serrano chile, cook 30 seconds. Don’t burn the garlic!
- Increase the heat to medium high. Add another drizzle sesame oil and the chicken.
- Stir-fry over medium high heat until cooked through, about 5 minutes.
- Stir in the cashews and cook another minute.
- Remove from the heat and stir in the basil.
- Serve the chicken over steamed rice with fresh mango slices and extra basil.
- Add the coconut milk and coconut water to a medium size pot.
- Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil.
- Stir to combine, then place the lid on the pot and simmer on low heat.
- Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes.
- Remove the lid and fluff the rice with a fork
Source: Half Baked Harvest