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Cashew Chicken

Course: Main Course
Author: Suzie Bauer


  • 2-3 Tbsp Coconut Oil
  • 2 lb Chicken Thighs thinly sliced
  • 1 Onion cut into 1/2 inch pieces
  • 1 Carrot thinly sliced
  • 2 Bell Peppers cut into 1 inch pieces (I used red and green)
  • 1 Zucchini quartered and cut into 1/4 inch slices
  • 4 cloves Garlic minced
  • 1 tsp Sea Salt
  • 1/2 cup Cashews plus more for garnish
  • Sliced Green Onions for garnish


  • 1/2 cup Coconut Aminos
  • 1/4 tsp Fish Sauce
  • 1 tsp Sesame Oil
  • 1 Tbsp Rice Vinegar


  • Add the sauce ingredients to a medium bowl and stir to combine. Set aside.
  • Heat 1 Tbsp of coconut oil in a large skillet over medium high heat. When the pan is hot, add half the sliced chicken and 1/2 tsp of salt, and cook until done, about 5-7 minutes. Be sure to flip the chicken to brown on both sides. Transfer cooked chicken to a plate and set aside. Add more coconut oil to the pan if needed and repeat with the rest of the chicken.
  • If the pan is dry after transferring the chicken, add more oil to saute the vegetables. Add the onions to the pan and cook until almost translucent, about 4 minutes. Stir often. Add minced garlic and stir for an additional 1 minute.
  • Add the remaining vegetables to the pan and saute for 6 minutes, or until the vegetables are tender. Stir frequently.
  • Transfer the chicken back to the pan with the vegetables and add the cashews. Stir to combine.
  • Pour in the sauce and stir with the vegetables and chicken. Let simmer for 3-5 minutes, or until the sauce thickens.
  • Serve alone or over rice or cauliflower rice. Garnish with sliced green onions and cashews.