This is a healthier, anti-inflammatory upgrade to the classic Thai dish “Chicken cashew”. The recipe contains a mix of colorful vegetables that are good for our immune system as they contain a variety of vitamins and antioxidants. As well as promoting our gut flora with fibres. Cabbage for example helps reduce inflammation in the body. Not to mention ginger that has tons of health benefits, including preventing infections.
300 gr (or 2 pieces) organic chicken fillets, diced into cubes (use tofu for vegetarian version)
1 red bell pepper
1 yellow bell pepper
A handful of broccoli (fresh or frozen)
100 ml spring onions (or 1 piece), sliced
150 ml dry roasted cashew nuts
100 ml shelled edamame beans (fresh or frozen)
A pinch of chili powder/cayenne powder or fresh chopped chili
1 piece of fresh ginger (or 1/2 teaspoon ground ginger)
1 tbsp Sesame oil
2 1/2 tbsp tamari soy or reduced salt soy sauce
1 tbsp mct oil or avocado oil
1 tbsp fresh lime or lemon juice
50 -100 ml water for cooking
1 tbsp rice vinegar or/and ½-1 tbsp lemon or lime juice
Optional: ½ -1 clove garlic, finely minced or pressed
Toasted sesame seeds, chili flakes and cauliflower rice, red rice or teff.
1. Mix the sauce and marinate the chicken cubes while preparing the vegetables for up to 4-5 hours.
2. Add the marinated chicken and 50 -100 ml water in a large pan or pot, bring to boil and then simmer for approx 6-10 min and until the chicken is 80% cooked through.
3. Add all the vegetables except the spring onion – cook for another 2 minutes. The vegetables should still be crispy.
4. Add roasted cashew and the green onion.
5. Serve with toasted sesame seeds, chili flakes and cauliflower rice, teff or red rice.
We prepare the sauce as a marinade and then first marinate the chicken to make it more tender and tasty and then let it simmer in the marinade together with some added water on low heat. This is to avoid frying in oil on high heat as it is inflammatory and recommended to avoid when following an anti-inflammatory lifestyle. Therefore we recommend to steam, oven bake or simmer on low heat. Read more here.
This is a healthier, anti-inflammatory upgrade of the classic thai chicken with cashew nuts. The recipe contains a mix of colourful vegetables supporting our immune system by including many different vitamins, antioxidants and boosting our microbiome with a wide range of different fibres. Broccoli and cauliflower are both cruciferous vegetables which help to reduce inflammation and contain antioxidants. Ginger has loads of health benefits including preventing infections with its antimicrobial properties.
Det ser ut til at du er i Norge. Besøk vår norske nettside her www.supersynbiotics.no
