One of my foodie goals this year is to branch out in my cooking by making two new recipes every week. To kick things off, I made a healthy spin on a classic takeout dish. The flavor combination in this dish is insane and I’m already planning on when to make it again. You can serve this with white rice, or for an even healthier option make cauliflower rice instead! Simply run raw cauliflower through a food processor to create tiny pieces, then salt and sauté on the stove until soft and browned in places.
Cashew Chicken and Collard Greens Stir Fry serves 4
3 Tbsp oil (coconut, olive, canola)
1.5 pounds boneless, skinless chicken, cut into small pieces (I used a mix of chicken thighs and breast)
2 Tbsp cornstarch
1 bunch scallions, sliced
1.5 Tbsp finely chopped fresh ginger
2 bunches collard greens, stems discarded and leaves roughly torn
3 Tbsp soy sauce
.5 cup cashews
Heat 2 Tbsp of oil in a skillet over high heat. Toss the chicken with the cornstarch and salt to taste. Cook, turning the pieces once, until well browned (about 4-6 minutes). It’s fine to have some pink remaining inside the chicken, as additional cook time with happen at the end. Transfer the chicken to a plate and reserve the skillet.
Turn down the heat to medium and add the remaining oil, scallions, garlic and ginger. Cook for 1 to 2 minutes or until scallions are soft. Add collard greens to the skillet (they might not all fit), toss frequently and continue to add greens as they wilt. Cook until crisp-tender, about 5-7 minutes.
Add the soy sauce, cashews, chicken and 2 Tbsp of water to the skillet. Cook until the chicken is cooked through and everything is coated with the sauce, about 2 to 3 minutes.
Serve over white rice or cauliflower rice.