Ingredients
- Cashew Chicken Sauce
- Coconut Quinoa
- 2 lb chicken, cubed into ½ inch cubes
- 2 Tbsp coconut oil, plus 1 Tbsp more if needed
- 2 cup sliced mushrooms
- 3 cups chopped broccoli
- 2 cup sliced carrots
- 1 – 8 oz container water chestnuts
- ¼ cup soy sauce
- 1 cup salted and roasted cashews
Recipe Description
A classic Chinese dish gets a healthy makeover! Lighter PF Changs Cashew Chicken with Coconut Quinoa allows you get your fill of your favorite restaurant dish with crisp vegetables and served over flavorful, fluffy quinoa! The difference of my Cashew Chicken and the restaurants? Probably a couple thousand calories, far more flavor but they are both come together quickly. You can prep the ingredients ahead of time. The quinoa can be made even a few days earlier, then reheated at dinner time! The veggies can be chopped, the chicken diced, the sauce stirred up then when its dinner time simply heat a pan and cook away!
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