Chinese food is one of my favorite types of food and if you haven’t been around the blog enough to know that tidbit, you can hop over to my Chinese Pork and Broccoli and my Low Carb Chinese Fried Rice posts to get a glimpse into my love affair.
In those posts, you will find out that Chinese take out doesn’t love me nearly as much as I love it. Those darn MSGs and processed carbs do a number on me and that has pushed me in my search for easy and healthier recipes for my favorite Chinese inspired dishes.
Thankfully, for those times when I don’t feel like creating my own recipes, there are dishes like this “Cashew Chicken” from the new Trim Healthy Mama cookbook out there that can easily satisfy my cravings. This tasty recipe can be found in the book’s “Family Skillet Meal” section on page 65. We love this recipe and I have made it several times now. With this recipe severing 6-8 people it is great for our small family of three with leftovers for our lunches the following day. There are a couple of ingredients that my family doesn’t like so I just leave them out. You might spot which ones are missing if you compare my pictures to the lovely photo in the book but I don’t always cook and tell. The recipe page in my book is permanently “dog eared” for easy access. Although, I have made it enough now to almost remember the recipe without the book, lol.
We love this recipe and I have made it several times now. With this recipe severing 6-8 people it is great for our small family of three with leftovers for our lunches the following day. There are a couple of ingredients that my family doesn’t like so I just leave them out. You might spot which ones are missing if you compare my pictures to the lovely photo in the book but I don’t always cook and tell. The recipe page in my book has a permanent “dog ear” marking it for easy access. Although, I have made it enough now to almost remember the recipe without the book, lol.
You might spot which ones are missing if you compare my pictures to the lovely photo in the book but I don’t always cook and tell. The recipe page in my book has a permanent “dog ear” marking it for easy access. Although, I have made it enough now to almost remember the recipe without the book, lol.
This easy recipe is a great way to change up chicken when you are “stuck in a chicken rut”. Yep, there are those mad rhyming skills of mine again, lol! With the recipe falling into the “S” category you can use white or dark meat, making this an easy recipe to adjust to what you have on hand or what is on sale. I love recipes like that, don’t you?
I use boneless and skinless breast meat most often but strictly because I prefer it over the dark. I have heard some rumbling from my husband about the lack of dark meat in my dishes lately so I plan on using some boneless and skinless thighs the next time I cook this.
With a few minor tweaks, you could make it into an “E” dish if you wanted to have it with brown rice. I would suggest looking over the ingredient list carefully and adjusting the items with fat if you choose to convert it. Check the THM Plan Book for guidelines in the “E” fuels. One thing to remember is that
One thing to remember is that with an “E” meal you need to keep your fat grams per meal at 5 or less. I have not attempted to adapt this recipe myself because I really enjoy the flavor of the Sesame Oil in this dish. 
There are a few steps to this recipe but they all are pretty simple, not to mention the recipe cooks up fairly quickly once you get all the components prepped. If I had to pick my least favorite part of making this recipe it would be the chopping of the meat and veggies but it was definitely worth it in the flavor.
If you like to do freezer cooking, like I do, this meal is a great option. When you do that, though, I suggest you cook the veggies until they slightly tender but not completely soft (you don’t want them to be mushy when you reheat them). There aren’t any extra steps when preparing this for the freezer. Just follow the recipe and add it either a freezer pan or gallon size bag and freeze it. When I am ready for the meal I put it in the fridge the night before and let it thaw until I am ready to reheat it for dinner time the next day.
I am sure no matter if you eat it just as it is written in the book or if you make some adjustments to suit your family, you will agree that this is another great recipe from the Trim Healthy Mama Cookbook.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
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