Enjoy a delicious take on Chinese-inspired cuisine with this Alpha-Gal-friendly Cashew Chicken recipe! Made in the Instant Pot, this dish features tender chicken (or plant-based protein), vibrant vegetables, and a homemade garlic sauce that skips mammalian ingredients, making it safe and flavorful for those managing Alpha-Gal Syndrome.
Why You’ll Love This Recipe:
- Alpha-Gal-Safe: No mammalian byproducts or hidden allergens.
- Quick and Easy: Perfect for busy weeknights with minimal prep.
- Homemade Sauce: Full control of ingredients for maximum safety and flavor.
- Customizable: Add your favorite vegetables or adjust the spice level.
Storage:
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat on the stovetop or microwave, ensuring the chicken and vegetables are heated thoroughly.
Variations and Tips:
- Swap chicken with tofu, tempeh, or chickpeas for a vegetarian option.
- Add carrots, snap peas, or mushrooms to the vegetable mix for variety.
- For a sweeter sauce, stir in a tablespoon of maple syrup or honey alternative like agave nectar.
- Make it spicier with a drizzle of chili oil or a pinch of red pepper flakes.
Enjoy an Alpha-Gal-safe take on a Chinese classic!
Why You Will Love This Cashew Chicken…
- Easy to Make
- Simple Ingredients
- Bursting with Flavor
- Homemade Garlic Sauce
- Quick Cook Time
- Great for Leftovers
- Tastes as Good as Takeout
Ingredients For Asian Chicken Instant Pot
- Chicken Breast
- Hoisin Sauce
- Minced Garlic
- White Wine Vinegar
- Olive Oil
- Chili Powder
- Cashews
- Salt and Pepper
- Broccoli
- Sweet Peppers
FAQs:
Can I make this recipe without an Instant Pot?
Yes, use a stovetop pan or wok and adjust the cooking time accordingly.
Is this recipe freezer-friendly?
While the chicken and sauce freeze well, the vegetables and cashews may lose texture. Freeze the chicken and sauce separately for best results.
Can I use frozen broccoli?
Absolutely. Add frozen broccoli at the end of cooking and let it steam for a few minutes until warmed through.
Is this recipe gluten-free?
Yes! Tamari and coconut aminos are gluten-free alternatives to soy sauce
Alpha-Gal-Safe Cashew Chicken with Garlic Sauce
Savor the bold flavors of this Asian-inspired Cashew Chicken with Garlic Sauce! This quick and easy recipe is perfect for any skill level, delivering a delicious, family-friendly meal free from mammalian ingredients. Bursting with tender chicken (or a plant-based option), crunchy cashews, and a savory garlic sauce, it’s sure to become a household favorite.
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Servings: 4 servings
Calories: 483kcal
Ingredients
For the Sauce
- 3 tablespoons tamari gluten-free soy sauce alternative
- 1/3 cup coconut aminos for a hint of sweetness
- 2 tablespoons minced garlic
- ½ tablespoon apple cider vinegar instead of white wine vinegar
- 2 tablespoons vegetable oil divided
For the Chicken and Veggies
- 2 chicken breasts cut into 2” pieces or tofu for a plant-based option
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup whole roasted cashews
- 1 large bunch broccoli
- 8 mini sweet peppers seeded and sliced
Instructions
- Make the Sauce: In a bowl, combine tamari, coconut aminos, garlic, vinegar, and 2 teaspoons of oil. Set aside.
- Cook the Chicken: Set the Instant Pot to sauté and add the remaining oil. Once hot, add the chicken (or tofu) and spices. Stir to coat evenly and cook for about 3 minutes to lightly brown.
- Pressure Cook: Add the sauce and 1/3 cup water to the Instant Pot. Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
- Prep the Veggies: While the chicken cooks, chop broccoli and peppers into bite-sized pieces.
- Finish Cooking: Release the pressure valve and remove the lid. Take the chicken out to rest and prevent it from breaking apart. Add the cashews, broccoli, and peppers to the pot. Let the vegetables cook for about 4 minutes until tender-crisp.
- Serve: Stir in the chicken and mix everything. Serve over rice or rice noodles for a complete meal.
Notes
- Make It Plant-Based: Swap chicken for tofu, tempeh, or chickpeas to create a vegetarian or vegan version of this dish.
- Vegetable Alternatives: Don’t have broccoli or sweet peppers? Try snap peas, carrots, zucchini, or mushrooms for added variety.
- Soy-Free Option: Use coconut aminos instead of tamari for a soy-free alternative.
- Spice Level: Adjust the chili powder or add red pepper flakes to make the dish milder or spicier to suit your taste.
- Serving Suggestions: Pair with steamed rice, rice noodles, or cauliflower rice for a low-carb option.
- Storage Tips: For best results, store leftovers in separate containers to maintain texture. Avoid freezing cashews and vegetables as they may become soft or lose flavor.
- Kitchen Tools: An Instant Pot simplifies cooking, but you can use a stovetop pan or wok if needed. Adjust cooking times accordingly.
Nutrition
Calories: 483kcal | Carbohydrates: 30g | Protein: 36g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 1985mg | Potassium: 1257mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2885IU | Vitamin C: 209mg | Calcium: 103mg | Iron: 4mg
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