Cashew Chicken

This recipe is legit. It is full of flavor and just flat out delicious. My kids love it, I love it, my husband loves it...I'm sure if I had a pet they would love it as well. It takes hardly any time to put together from start to finish and is anti-inflammatory!
💥Mind Blown💥
In all seriousness, this is just a darn good recipe. It's got the crunch of the roasted cashews and all the wonderful flavors you would expect from an Asian dish.
Since discovering this recipe (and tweaking it) we have had it almost every other week. That's a pretty big deal in this household because I don't like to make very many meals over and over again.
Give it a try, you won't regret it, and your gut will thank you!



1/2 cup whole cashews
1 1/2 TBSP apple cider vinegar (or rice wine vinegar)
2 TBSP coconut aminos
1 TBSP coconut aminos garlic sauce
1 1/2 TBSP sesame oil
2 TBSP olive oil
4-5 chicken thighs, boneless skinless (depending on size) cut into 1 inch pieces
1 green bell pepper, diced
1/4-1/2 medium onion, cut into 1 inch pieces
3 cloves garlic, minced
3/4 tsp ground ginger
salt and pepper to taste
sesame seeds (optional)
green onions (optional)

1- Heat a small pan over medium-low heat. Add cashews and roast for 5-8 minutes. Remove them when they start to become golden brown. Set aside.

2- Combine sauce ingredients ( vinegar, coconut aminos, garlic sauce, and sesame oil), and set aside.

3- In a larger saute pan heat olive oil over medium heat. When hot, add the chicken. Season with salt and pepper and allow to cook for 2-3 minutes.

4- Add the green pepper and onion to the chicken and cook an additional 5 minutes or until chicken is cooked through and peppers are ALMOST cooked through.

5- Add minced garlic and ginger and allow to cook another 30 seconds or until garlic is aromatic.

6- Add roasted cashews and sauce ingredients. Stir to combine.

7- Turn heat to medium-high and allow mixture to simmer. Continue cooking until the sauce has reduced and is almost gone.

8- I serve mine on top of cooked quinoa, with sesame seeds and chopped green onions.

**Randi's Side Notes**
~ After adding the sauce you want it to thicken. When it thickens it will coat the chicken and pepper mixture better and also develop more flavor. This is why it appears to be less liquidy at the end.
~ Cashew pieces would also work.
~ For the onion, my family doesn't care for it to much so I tend to do more like 1/4 of an onion, which is usually around 2 (1 inch) slices from half of an onion and then cut into thirds.
~For those who are not on the anti-inflammatory diet and don't want to use coconut aminos, you could substitute soy sauce in it's place but I would not add quite as much.

*Recipe adapted from Keto Connect