Miss being able to eat takeout without the symptoms of acid reflux? Try this delicious acid-friendly cashew chicken recipe! For the sauce it does call for 1 tbsp of rice vinegar, this vinegar has the highest pH of the vinegars, however if you still have issues with rice vinegar it can be simply omitted and the recipe still tastes great!
Yield: 6 servings
Prep time: 20 minutes
Total time: 50 minutes
1 lb | chicken
2 | large carrots, cut into thin coins
1/2 cup | raw cashews
1/2 bag | frozen green beans
1 tbsp | extra virgin olive oil
1 | shallot, diced
Sesame Seeds (optional)
1/3 cup | soy sauce or tamari sauce
1/3 cup | water or chicken broth
1 tbsp | rice vinegar (if tolerated, otherwise just omit)
2 tsp | fresh ginger, minced
2 tsp | cornstarch
1/8 tsp | asafetida
1/4 tsp | sesame oil
1 tbsp| maple syrup
- Heat up a skillet over medium heat and add 1/2 tbsp of olive oil. Once the oil is hot, add the chicken and cover. Stir often and cook until the chicken is 165 degrees Fahrenheit, about 5-7 minutes.
- While the chicken is cooking, in a small bowl combine all the ingredients under “sauce” together.
- Once chicken is finished cooking, remove from the skillet and set aside, don’t let it get overcooked as it still needs to be tossed in later, where it will cook a little bit more.
- Now add the carrots and the shallot to the skillet and cook until carrots are beginning to get tender, about 5 minutes.
- Now add the green beans, and cook for another 3 minutes. Once the green beans are starting to heat up, add the sauce. When the sauce begins to boil add the chicken and cashews in and cook for another 2-3 minutes. Don’t leave on the heat for too long, as the more the sauce boils, the saltier it will be.
- Serve hot over rice, and add cilantro and sesame seeds as garnish!