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!
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
- 1 ½ 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
- ½ tsp. Sriracha
- 1 tbsp. raw honey
- 3 tbsp. chicken stock
- 2 tbsp. white wine vinegar
- 1 tbsp. tapioca starch
- ¾ cup cashews, roasted
- 2 tbsp. coconut oil
- Sea salt and freshly ground black pepper
Preparation
- Whisk the coconut aminos, fish sauce, Sriracha, vinegar, honey, garlic, ginger, and chicken stock together in a small bowl.
- Season the chicken to taste, and mix with the tapioca starch.
- Melt the coconut oil in a skillet over medium-high heat and cook chicken until browned, 4 to 5 minutes.
- Add the onion and bell peppers; heat until the chicken is cooked through and the vegetables are soft.
- Pour in the sauce and bring to a light boil; add the roasted cashews and cook another 4 to 5 minutes.
- Serve the chicken topped with green onions.
📖 Recipe
Thai Chicken and Roasted Cashews Recipe
Ingredients
- 1 ½ 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
- ½ tsp. Sriracha
- 1 tbsp. raw honey
- 3 tbsp. chicken stock
- 2 tbsp. white wine vinegar
- 1 tbsp. tapioca starch
- ¾ 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, ½ 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 ½ 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.¾ cup cashews
- Serve the chicken topped with green onions.2 green onions
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