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Orange and Cashew Chicken Baby Gem Boats

The first daffodil in our garden poked its head out this weekend. Spring is here. Brighter mornings, sunnier skies and uplifted moods.
Orange and Cashew Chicken Baby Gem Boats

Time to scale back slightly on stodgy stews and roll out a few lighter meals.

This citrusy, crunchy and protein-packed chicken dish can be served as a salad starter like below, or with some cauli-rice as a more filling main course. The orange provides a dense source of vitamin C and the cashews are packed with energy, antioxidants, minerals and vitamins.

Orange and Cashew Chicken Baby Gem Boats

Gluten-free, Grain-free, Dairy-free, Refined Sugar-free

Serves 8 as a starter, 4 as a main

700g chicken breast, diced
1 cup cashew nuts, toasted
2 spring onions (aka scallions), sliced finely on the diagonal
1/2 bell pepper, diced
zest of 2 oranges
juice of 1 1/2 oranges
2 tbsp coconut oil
Optional: dash of coconut aminos or tamari
Salt and pepper to taste
1-2 baby gem lettuces, leaves removed whole, washed and dried
Coriander (aka cilantro) leaves to garnish

1. Marinade diced chicken in orange juice and zest while prepping other veg.
2. Heat coconut oil in a frying pan on medium to high heat. When hot, add chicken and fry, stirring frequently, until sealed all over. Continue to cook until liquid has almost all evaporated and sauce has thickened.
3. Add spring onions and peppers and continue to cook, stirring continuously, for two minutes.
4. Add dash of coconut aminos or tamari, if using, and season to taste with salt and pepper.
5. Arrange baby gem lettuce leaf boats on individual plates or a large sharing platter (I serve 2 boats per starter).
6. Add nuts in the moments prior to serving to preserve crunch. Stir briefly to combine.
7. Spoon into prepared lettuce boats and sprinkle with roughly torn coriander leaves to garnish.
8. Eat immediately before lettuce wilts. Serve remaining cashew chicken mix in a bowl alongside a pile of extra lettuce boats for guests to help themselves to more.