This was a very flavorful dish that, in hindsight, would have been great over a bed of cauliflower rice!
Paleo and Whole 30 Thai Cashew Chicken
Ingredients:
1 can Thai Kitchen lite coconut milk
1/4 cup coconut aminos
1/4 cup rice wine vinegar
2 cloves garlic
2 tsp. coconut sugar (omit for Whole 30)
2 tsp. sesame oil
2 jalapeno peppers, seeded
1 1/2 cups raw cashews
4 pounds boneless, skinless chicken breast, cubed
4 pounds julienned veggies (red bell pepper, carrot, red onion, yellow and green zucchini)
Extra virgin olive oil
Kosher salt
Pepper
Red Pepper flake
Method:
Place coconut milk, coconut aminos, rice wine vinegar, garlic, coconut sugar, sesame oil, jalapenos, and cashews in a high powered blender or a food processor and process into a smooth sauce. Heat ~3 tbl. olive oil in a large pot over medium high heat. Season chicken with salt and pepper and add to pot. Cook 5 minutes then add julienned vegetable mixture and sauté until chicken is cooked through and veggies are crisp tender. Pour sauce over mixture in pot and heat through. Season to taste with salt and pepper. If you like more heat stir in red pepper flakes.
Leave a Reply