Three words: honey cashew chicken. The most delicious ( & easy!) weeknight meal. A satisfying meal packed with veggies and protein, that is paleo compliant.
so, what are coconut aminos?
This is my most commonly asked question on my blog. What are coconut aminos? Well, coconut aminos are a soy-free alternative to soy sauce. They have about 75% less sodium than regular soy sauce. They are made with the fermented sap of coconut palm, but they do not taste like coconuts.
Truthfully, they taste very similar to soy sauce, but they’re gluten-free, dairy-free, soy-free, and refined sugar-free. As well paleo and whole 30 compliant. Coconut aminos are one of my favorite things to cook with to give a delicious, Asian-inspired teriyaki taste flavor with clean ingredients.
where can I buy coconut aminos?
You should be able to buy coconut aminos at most grocery stores. Oftentimes they are tucked away in a specified ‘health food’ section, or they may be with international items like soy sauce. In my hometown in Central Illinois, I’ve found them at stores like County Market, Harvest Market, Whole Foods, and Trader Joes. And of course, Amazon!
There are also many products called “Liquid Aminos” that will work in replace of coconut aminos as well, but they are not made with just coconut. They do contain some soy, and have slightly higher sodium content but are still a good alternative to soy sauce.
how to serve honey cashew chicken
Lettuce Wraps: I love using butter lettuce wraps (which get their name for being smooth like butter). Romaine lettuce works as well!
Rice or Cauliflower Rice: whatever your personal preference is, I love serving this dish on a bed of rice or cauliflower rice!
honey cashew chicken
- Wok or large skillet pan
- 3-4 chicken breasts trimmed and sliced
- 1 red bell pepper sliced
- 1 head broccoli small, cut in to florets
- 1 white onion small, diced
- 3/4 cup cashews
- 2 tablespoons toasted sesame oil for cooking
- 1/2 cup water for broccoli
- 1 teaspoon toasted sesame oil
- 1/2 cup coconut aminos
- 1 tablespoon rice vinegar
- 2 tablespoon honey
- 1 teaspoon garlic powder
- 1 tsp ground ginger
- green onions
- sesame seeds
- Trim large pieces of fat from the chicken and slice in to pieces from top to bottom.
- Cut the head of broccoli into florets. Steam the florets in the 1/2 cup water either on the stove from with a lid, or in the microwave for about 4 minutes. The goal here is for the broccoli to be softened yet crisp, but not mushy.
- Dice the onion, and slice the bell pepper.
- In a large skillet pan, cook the chicken on medium-high heat with some toasted sesame oil until fully white and cooked through. About 6-7 minutes.
- In a separate skillet pan or wok, soften the onion on medium heat until translucnet. Add the bell pepper and sautee.
- In a small bowl, mix the sauce. Coconut aminos, honey, rice vinegar, toasted sesame oil, and seasonings. Add to the pan with onion and bell pepper and let simmer on medium heat. The sauce should thicken begin to lightly bubble and thicken after about 10 minutes or so.
- Once the sauce is beginning to get thicker, add the cooked chicken, steamed broccoli, and cashews. Give everything a good mix, and let simmer on low for a couple minutes so all flavors can come together.