This meal is up there in my list of all-time favorites. It’s adapted from one of my go-to blogger moms–Wellness Mama. She came up with this concoction, and I must say, it’s a winner at our house. Bennett inhales it, along with the rest of us. I love the sweet yet salty combo of the chicken and cashews in that delightful caramelized maple syrup mixture, paired with the crunch of the crisp, clean bibb lettuce. It’s refreshing, easy to put together, and all ingredients you should recognize. If you don’t already use Coconut Aminos in your house, GET IT NOW. It’s a much better and healthier alternative than soy. Definitely put this recipe in your regular rotation. I guarantee you won’t want to wait more than 2 weeks to have it on the menu again.
- 1 pound of chicken breast or thighs, cut in to bite size pieces
- 1/4 cup butter or coconut oil
- 1 teaspoon of garlic powder or 2 cloves of minced garlic
- 1 teaspoon natural salt
- 1 teaspoon pepper
- 1 teaspoon dried basil (optional)
- 3 tablespoons (or more to taste) Coconut Aminos (or naturally fermented soy sauce)
- 3 tablespoons (or more to taste) maple syrup
- 1/2 cup toasted cashews
- Sliced red onions for garnish
- Bibb lettuce leaves for serving
- Melt the butter in a large skillet and add the chicken (already cut in to bite sized pieces)
- Sprinkle with the garlic, salt, pepper, and basil (if using) and saute until chicken is almost completely cooked and is no loner translucent.
- Add the coconut aminos and continue to stir until the liquid from the coconut aminos starts to evaporate off.
- Add the maple syrup and continue to stir for another 2-3 minutes or until maple syrup and coconut aminos have cooked down and there is very little liquid left in the pan.
- Add cashews and stir until heated.
- Let cool slightly and serve in lettuce leaves, topped with thinly sliced red onions (optional).
Enjoy! (Now I’m hungry.)