Paleo Cashew Chicken
- ¾ cup raw cashews
- 1.5 lb of boneless skinless chicken breasts or thighs
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 1 tbsp coconut oil
- 1 bell pepper, thinly sliced
- 4 green onions, chopped
- Optional: Crushed red peppers
- 2 tbsp bone broth, chicken broth, or water
- 2 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tbsp apple cider vinegar
- 1 tbsp almond butter
- 2 tsp tapioca starch
- 1 tsp sesame oil
- 3 garlic cloves, minced
- 1 inch fresh ginger, minced
- Heat a large, heavy-bottomed skillet to medium heat.
- Add cashews and stir frequently for about 2 minutes until browned and fragrant, making sure they don't burn. Remove from heat and set aside.
- Combine all ingredients for the sauce in a small bowl and set aside.
- Pat dry the chicken and cut it into bite-sized pieces. Sprinkle with salt and pepper.
- Heat coconut oil in a skillet over medium high heat.
- Add the chicken and sauté for 2 minutes until browned on all sides.
- Add the bell pepper and sauté for 4-5 minutes until the chicken is cooked through and the bell peppers are soft.
- Whisk together the sauce with a fork before pouring it into the skillet. Let it boil for 2 minutes while stirring until it's thickened.
- Add in green onions and cashews and stir together before taking off heat.
- Sprinkle with crushed red peppers, if using, and serve with rice or cauliflower rice.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/paleo-cashew-chicken-recipe/
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