Three words: honey cashew chicken. The most delicious ( & easy!) weeknight meal. A satisfying meal packed with veggies and protein, that is paleo compliant.
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.
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
- 2 small chicken breasts trimmed and cubed
- 1 small red bell pepper chopped
- 1 full carrot coined
- 1/2 head broccoli cut into very small florets (~1.5 cups)
- 1 small white onion diced
- 3/4 cup plain cashews
- 1 tablespoon toasted sesame oil for cooking
- 1 teaspoon arrowroot starch or tapioca
- 1 tablespoon water
- 1 teaspoon toasted sesame oil
- 1 cup coconut aminos
- 2 tablespoon honey
- 1 teaspoon granulated garlic powder
- 1 tsp ground ginger
- green onions
- sesame seeds
- Trim large pieces of fat from the chicken dice into bite sized pieces. In a large skillet pan, cook the chicken on medium-high heat with some toasted sesame oil until fully cooked through. About 6-7 minutes.
- Remove the chicken and set aside. Add the bell pepper, carrot, and onion to the pan at medium heat to soften up. Add more sesame oil if needed.
- In a small bowl, whisk together the sauce ingredients: coconut aminos, honey, sesame oil, garlic, and ginger. Separately, combine arrowroot starch and water to create a slurry. Add both to the pan with the sautéed vegetables and let simmer on high heat. The sauce should thicken begin to lightly bubble and thicken.
- Once the sauce is beginning to get thicker, add the cooked chicken, small broccoli florets, and raw cashews. Make sure everything is coated in the sauce and turn the heat down to low. Let simmer for a few more minutes to let broccoli soften and the flavors come together.
- Serve with rice, lettuce wraps, or both. Enjoy!