Ingredients:
- 1 pound boneless chicken breast or thigh, marinate with salt and pepper for 1 hour
- 1 tbsp Expeller Pressed Coconut oil
Cream Ingredients:
Sauce Ingredients:
- ½ medium white onion, chopped
- 1 tomato, chopped
- 1 tbsp Expeller Pressed Coconut oil
- 1 tsp dried basil
- Salt and pepper to taste
Method:
- Marinate the chicken with salt and pepper for one hour. Keep in the refrigerator.
- Heat skillet over medium high heat. Add 1-tbsp coconut oil.
- Pan-fried the chicken for 5-minutes or until golden brown, then flip over and cook for another 5-minutes or till golden brown.
- While chicken is cooking, put all the Cream Ingredients in a blender and blend until creamy. Set aside for use later with the sauce.
- Heat a saucepan over medium heat. Add the Sauce Ingredients. Stir-fry until soft. Add enough cashew cream until creamy. Add more water as needed to make it saucy.
- Add chicken to the sauce and coat the chicken thoroughly with the sauce. Serve with the sauce over the chicken.
NOTE: Extra cashew cream can be kept in an air tight container in the fridge. You can use the cream in cereal or oatmeal.
© Copyright 2015 Michael Lam, M.D. All Rights Reserved.