Zucchini, Mushroom and Cashew Chicken
Serves: Serves 2
  • 1 boneless, skinless chicken breast, cut into 1" cubes
  • 6 small grey zucchinis, cut into 1" quarter slices
  • 225g button mushrooms, quartered
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 green onions, chopped (save a few pieces for garnish)
  • 2 tbsp gluten free tamari sauce
  • 1 tbsp sesame oil
  • 2 tbsp white wine vinegar
  • 75g unsalted cashews
  • 2 tbsp all natural almond butter
  • 1 tsp sambal oelek
  • 2 tbsp toasted sesame seeds
  1. Coat a skillet with cooking spray and heat over medium-high heat. When pan is nice and hot, add mushrooms, sprinkle with a little bit of salt and pepper and cook for about 2-3 minutes, then turn each piece to cook the other side until nice and golden brown. Transfer to a bowl and set aside.
  2. Put the skillet back over medium heat and when hot enough, add chicken, sprinkle with salt and pepper and cook for about 5 minutes, then flip the pieces and and cook until nice and golden. Add onion and garlic, stir and cook for another 2-3 minutes.
  3. Throw in the zucchini, stir and continue cooking for a minute or two.
  4. Meanwhile, add ingredients for the sauce to a medium mixing bowl and whisk until well combined.
  5. When zucchinis start to become tender, go ahead and add the mushrooms, green onions, cashews and sauce then give that a good stir and simmer for a couple of minutes.
  6. Divide between 2 serving bowl and garnish with green onions, if desired.
Recipe by The Healthy Foodie at https://thehealthyfoodie.com/zucchini-mushroom-and-cashew-chicken/