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
  1. Heat a large, heavy-bottomed skillet to medium heat.
  2. 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.
  3. Combine all ingredients for the sauce in a small bowl and set aside.
  4. Pat dry the chicken and cut it into bite-sized pieces. Sprinkle with salt and pepper.
  5. Heat coconut oil in a skillet over medium high heat.
  6. Add the chicken and sauté for 2 minutes until browned on all sides.
  7. Add the bell pepper and sauté for 4-5 minutes until the chicken is cooked through and the bell peppers are soft.
  8. 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.
  9. Add in green onions and cashews and stir together before taking off heat.
  10. Sprinkle with crushed red peppers, if using, and serve with rice or cauliflower rice.
Recipe by Empowered Sustenance at