Thai Cashew Chicken

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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- in a dry nonstick pan over medium heat toast up your cashews. This should only take about 5-7 minutes. Keep an eye on them, they will burn.
- in a large skillet heat 1 T of fat, I used bacon grease.
- salt and pepper your chicken and add it to the pan, cover and let it cook for about 5 minutes per side until cooked through and no longer pink inside
- take chicken out and set it on a cutting board – slice chicken thinly against the grain
- in the same pan over medium heat add all your veggies
- add in the coconut amines and some salt and pepper
- toss veggies and let them cook for about 7 minutes until they are crisp tender
- add 1/2 cup of the stock to the pan
- in a separate small bowl add the other 1/2 cup of stock and arrow root powder, stir till completely dissolved and add to the pan of veggies
- add in cashews, thai chili powder and chicken back into the pan to heat up again
- let cook and the sauce thicken for about 3 minutes
- the heat level is relative add more or less to your taste
- add salt and pepper to taste
- serve over cauliflower rice


  • 1 1/2 pounds of chicken breast, I used chicken tenders so they would cook quickly for me
  • 2 heads of baby bok choy, slice into long strips
  • 1 small head of broccoli, chopped
  • 2 large or 4 small carrots, sliced in half moons
  • 1/2 green pepper, diced
  • 1 small onion, sliced
  • 1 cup of chicken stock, divided
  • 1/2 cup of toasted cashews
  • 1 Tablespoon of arrow root powder
  • 2 Table spoon of coconut aminos - 1 teaspoon of thai chili powder or 1Tablespoon of red pepper flakes if you don't have the thai chili powder - Salt and pepper to taste - source of quality fat for cooking the chicken


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Recipe Comments

Comments (2)

  1. posted by Elaine on June 15, 2013

    My daughter sent me your website. Looks fantastic, especially the recipes! Thank you!

  2. posted by nicola83 on July 10, 2013

    This is perfect! So yummy!

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