Simple Vegan Cashew Chick'n

Recipe:

Simple Cashew Chick'n

Serves: 4
Prep Time: 15 min
Cooking: 15 minutes
Recipe By: Gina Fontana

Pinterest Facebook Twitter Email

Ingredients

1 package Abbot’s Chopped Chick’n

1 cup raw, unsalted cashews

1 tablespoon agave syrup

1 ½ inch piece of ginger, peeled

Pinch salt

2 teaspoon tapioca flour/starch

1/4 cup water

1 tablespoon gluten-free soy sauce (tamari/liquid aminos)

1/4 cup gluten-free hoisin sauce

1 tablespoon sesame oil

1 tablespoon minced garlic

1 tablespoon rice vinegar

1 green onion, sliced, for garnish

Brown rice, for serving

Description

We love trying new recipes, but don’t love the time commitment. This simple vegan cashew Chick’n dish is easy enough to try on a weeknight, and it’s always a winner. Make it a meal by serving with quick one-minute brown rice and a side of steamed broccoli or bok choy.

Method

  1. Preheat the oven to 350°F. Place the cashews in a medium bowl and add the agave syrup. Grate the ginger into the same bowl and sprinkle with a pinch of salt. Toss to coat the cashews with the syrup mixture.

  2. Place the cashews on a baking sheet in a single layer and toast in the oven until golden, about 10-12 minutes. Set aside; they will crisp up as they cool.

  3. Next, prepare the sauce. In a small bowl, combine the tapioca flour with water. In a separate bowl, whisk together the hoisin sauce, soy sauce, and tapioca mixture. Set aside.

  4. Heat a medium-large skillet over medium heat. Drizzle 1 tablespoon of sesame oil in the pan and then place the Chick’n pieces in the skillet. Cook according to package instructions. Add the minced garlic and rice vinegar to the skillet and toss to combine and sauté for one minute or until fragrant.

  5. Add the sauce mixture to the Chick’n in the skillet, Cook, stirring, until the sauce is nicely thickened, about 1 minute. Add the toasted cashews, remove from heat and serve over brown rice. Garnish with sliced green onion.

Chick'nAbbots Butcher20 Minute Chef, Mains-and-Gatherings