{Gluten-Free} Spicy Cashew-Garlic Chicken

This is one of our favourite recipes as we just LOVE the sauce; it’s very versatile: it can be used on chicken, tilapia, or pork. Also, it’s really simple to make and it takes almost no time! It goes well with a lot of sides: salad, quinoa, grilled veggies.


{Gluten-Free} Spicy Cashew-Garlic Chicken
Author: 
Recipe type: Entree
Serves: 4
 
Ingredients
  • 4 x 5 oz chicken breasts
  • sea salt {optional depending on whether cashews are salted}
  • ground pepper
  • ½ cup roasted cashews
  • 2 tbsp extra virgin olive oil
  • 2 tbsp {minced} garlic
  • 2 tbsp gluten-free tamari {soy sauce}
  • 2 tsp sugar {I don't use sugar but you may want a touch of sweetness}
  • 1-2 jalapeño pepper(s), seeded & chopped {I use 2}
  • 2 tbsp chopped poblano pepper
  • 3 tbsp freshly squeezed lime juice
Instructions
  1. Preheat grill to medium high.
  2. Place all the ingredients for the cashew coating in a food processor {or Vitamix} and process until smooth. Add a bit of water to make it into a smooth paste.
  3. Place ⅔ of the sauce in a bowl and ⅓ in a small bowl
  4. Season chicken with salt {if your cashews aren’t very salty} and ground pepper. Coat or dip the chicken in the larger bowl.
  5. Place chicken on grill. Cook until cooked through {about 6-8 minutes}. I use a thermometer to ensure that chicken is the right temperature - 165°F.
  6. Remove chicken from grill and brush cashew coating on the chicken {and anything else you’d like to use this sauce on!}

I hope you enjoy it as much as we do!

Trackbacks

  1. […] slices with homemade nutella {I forgot to take a pic so this one is from Monday} For dinner, I had Spicy Cashew-Garlic Chicken with grilled […]

  2. Five Things says:

    […] Recipe – I posted this recipe a couple of months ago and like I mentioned then, we absolutely love it. We only used 1 serrano pepper instead of the jalapeno and poblano. It could have used another half serrano. […]

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