EASY CASHEW CHICKEN

This easy cashew chicken recipe has many inspirations behind it, but the two main ones are you guys, our viewers who have requested more asian recipes, and Thai Spice, a restaurant in San Francisco Matt and I used to frequent. If anyone is looking for a good Thai Restaurant near Fisherman’s Wharf, be sure to hit up Thai Spice. The beauty in this recipe is how complex it seems from its flavor profiles, but how simple it actually is to make at home. No special wok or obscure ingredients are required! You have to try this easy cashew chicken today!

When Matt is away I normally find myself spending all day and night in the kitchen throwing together random things in hopes of a winning recipe. However, the most recent time Matt went home I had a vision in mind. An Asian infused vision. We had a lot of requests for asian recipes from viewers so I knew just one recipe wouldn’t cut it. I wanted to take a weekend long detour and truly explore the flavors of asian cuisine and do my best to create delicious keto versions of some of the classics. This easy cashew chicken stir fry is just the first offering of many!

This Easy Cashew Chicken is the first recipe I decided to remake. While missing him and reminiscing on our life together in San Francisco, I was easily able to recreate the intense, complementary flavors in this dish.

INGREDIENTS

• 3 raw chicken thighs boneless, skinless
• 2 tbsp coconut oil(for cooking)
• 1/4 cup raw cashews
• 1/2 medium Green Bell Pepper
• 1/2 tsp ground ginger
• 1 tbsp rice wine vinegar
• 1 1/2 tbsp liquid aminos
• 1/2 tbsp chili garlic sauce
• 1 tbsp minced garlic
• 1 tbsp Sesame Oil
• 1 tbsp Sesame Seeds
• 1 tbsp green onions
• 1/4 medium white onion
• Salt + Pepper

INSTRUCTIONS

1. Heat a pan over low heat and toast the cashews for 8 minutes or until they start to lightly brown and become fragrant. Remove and set aside.
2. Dice chicken thighs into 1 inch chunks. Cut onion and pepper into equally large chunks.
3. Increase heat to high and add coconut oil to pan.
4. Once oil is up to temperature, add in the chicken thighs and allow them to cook through(about 5 minutes).
5. Once the chicken is fully cooked. Add in the pepper, onions, garlic, chili garlic sauce and seasonings(ginger, salt, pepper). Allow to cook on high for 2-3 minutes.

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