Serve this chicken with brown rice for a healthy mid-week meal full of unexpected flavors.
By Abby Himes
Garlic Cashew Chicken
- Total Time: 25 mins
- Yield: 2-4 1x
Description
Serve this chicken with brown rice for a healthy mid-week meal full of unexpected flavors.
Ingredients
Scale
- 1/4 cup cashews
- 6 Tablespoons cilantro, chopped (stems too!)
- 2 Tablespoons olive oil
- 3 garlic cloves
- 1 Tablespoon honey
- 2 Tablespoons soy sauce
- 1 jalapeño, chopped (seeds removed)
- 1/2 lime, juiced
- dash of black pepper
- 1/2 rotisserie chicken, shredded
- 1 bunch of kale, chopped (2–3 cups)
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons olive oil
- Extra chopped cashews for topping (optional)
Instructions
- Add the cashews, cilantro, olive oil, garlic, honey, soy sauce, jalapeno, lime juice and black pepper to a food processor and blend until smooth like a pesto.
- Add olive oil to a saute pan and heat over medium high heat, add the kale and toss. Let cook down for 4-5 minutes, then add the rice wine vinegar to the kale and stir. Continue cooking until tender, 5-7 minutes depending on the kale.
- Add the shredded rotisserie chicken to the pan with the kale and stir. Just warming the chicken up. Pour the Cashew…pesto…sauce…stuff over the chicken and kale and stir until everything is evenly coated. Remove from heat and serve over rice. Top with additional chopped cashews for extra crunchy goodness.
- Enjoy!
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main
