Cashew Chicken and Salmon Skillet

Preparing the Ingredients In a bowl, whisk the eggs until well beaten. Dice the tomatoes and set aside. Slice the chicken breast into thin pieces and cut the salmon into individual portions. Rinse the rice under cold water until the water runs clear.

Cooking the Rice In a large pot, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and fluffy. Fluff with a fork and set aside.

Preparing the Cashew Sauce In a blender, combine the cashews and oat milk. Blend until smooth and creamy. Set aside for later use.

Cooking the Chicken and Salmon Skillet 1. Heat a skillet over medium heat. Season the sliced chicken with salt, pepper, paprika, garlic powder, and onion powder. Cook the chicken until golden brown and cooked through. Remove from the skillet and set aside. 2. In the same skillet, add the seasoned salmon portions. Cook for 4-5 minutes on each side or until the salmon is cooked to your desired level of doneness. Remove from the skillet and set aside. 3. Add the diced tomatoes to the skillet and cook until they soften. 4. Return the cooked chicken and salmon to the skillet. Pour in the prepared cashew sauce and stir to combine. Simmer for a few minutes until the sauce is heated through and the flavors meld together.

Assembling the Dish Serve the Cashew Chicken and Salmon Skillet over a bed of the cooked rice. Garnish with chopped fresh parsley for an extra pop of color and flavor. Enjoy this delightful fusion dish with your favorite beverage.