Printer icon

Thai Chicken and Roasted Cashews Recipe

Things aren’t always what they seem. Take, for example, the beloved cashew. Is it Paleo-approved, or is it not? Let’s say that it is because the truth is that cashews are actually seeds, not nuts at all!

Thai Chicken and Roasted Cashews on a white plate.

What is more confusing is that they look like a legume, as they split down the middle, and they grow on trees like most nuts… So long as you aren’t allergic or on an AIP diet, add them to your dishes as you wish.

Cashews are a wonderful source of plant-based proteins, as well as a host for beneficial minerals such as copper, manganese, magnesium, and phosphorus. They represent heart-healthy mono-unsaturated fats, and they are good for our bones and our brains.

Needless to say, they taste amazing when combined with chicken and Thai spices. Cashews can be ground into flour for Paleo desserts, and they can also be transformed into a dairy-free cream cheese of sorts. Almost magical! Set your dessert plans aside for the moment and concentrate on the savory element of Thai chicken with roasted cashews.

In just 40 minutes, you can prepare, with relative ease, an exciting dish with as much fresh ginger as you can handle, making it as spicy as you like with Sriracha sauce.

In fact, we encourage you to make your own Sriracha sauce; after all, the process is so simple. Freeze individual portions in an ice cube tray and store them in a freezer bag for when needed. Don’t forget to add it to your Thai chicken!

Thai Chicken And Roasted Cashews Recipe

Serves: 4 Prep: 20 min Cook: 20 min

Ingredients

Preparation

  1. Whisk the coconut aminos, fish sauce, Sriracha, vinegar, honey, garlic, ginger, and chicken stock together in a small bowl.
  2. Season the chicken to taste, and mix with the tapioca starch.
  3. Melt the coconut oil in a skillet over medium-high heat and cook chicken until browned, 4 to 5 minutes.
  4. Add the onion and bell peppers; heat until the chicken is cooked through and the vegetables are soft.
  5. Pour in the sauce and bring to a light boil; add the roasted cashews and cook another 4 to 5 minutes.
  6. Serve the chicken topped with green onions.
Thai Chicken and Roasted Cashews on a white plate.
Print Pin
5 from 1 vote

Thai Chicken and Roasted Cashews Recipe

Roasted cashews make for a healthy, crunchy snack; they also taste amazing in a wholesome and spicy dish of Thai chicken with roasted cashews.
Course Main Course
Cuisine Thai
Keyword paleo, recipe, roasted cashews, thai chicken
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 546kcal
Cost 10

Ingredients

  • 1 1/2 lbs. chicken breasts boneless, skinless, and cut into chunks
  • 1 onion diced
  • 2 bell peppers diced
  • 2 green onions sliced
  • 2 garlic cloves minced
  • 1 tbsp. fresh ginger minced
  • 2 tbsp. coconut aminos
  • 1 tsp. fish sauce
  • 1/2 tsp. Sriracha
  • 1 tbsp. raw honey
  • 3 tbsp. chicken stock
  • 2 tbsp. white wine vinegar
  • 1 tbsp. tapioca starch
  • 3/4 cup cashews roasted
  • 2 tbsp. coconut oil
  • Sea salt and freshly ground black pepper

Instructions

  • Whisk the coconut aminos, fish sauce, Sriracha, vinegar, honey, garlic, ginger, and chicken stock together in a small bowl.
    2 garlic cloves, 1 tbsp. fresh ginger, 2 tbsp. coconut aminos, 1 tsp. fish sauce, 1/2 tsp. Sriracha, 1 tbsp. raw honey, 2 tbsp. white wine vinegar, 3 tbsp. chicken stock
  • Season the chicken to taste, and mix with the tapioca starch.
    Sea salt and freshly ground black pepper, 1 tbsp. tapioca starch
  • Melt the coconut oil in a skillet over medium-high heat and cook chicken until browned, 4 to 5 minutes.
    2 tbsp. coconut oil, 1 1/2 lbs. chicken breasts
  • Add the onion and bell peppers; heat until the chicken is cooked through and the vegetables are soft.
    1 onion, 2 bell peppers
  • Pour in the sauce and bring to a light boil; add the roasted cashews and cook another 4 to 5 minutes.
    3/4 cup cashews
  • Serve the chicken topped with green onions.
    2 green onions

Nutrition

Calories: 546kcal | Carbohydrates: 23g | Protein: 59g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 145mg | Sodium: 431mg | Potassium: 820mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1961IU | Vitamin C: 81mg | Calcium: 54mg | Iron: 4mg