20 Minute Cashew Chicken Recipe {Paleo, Gluten-Free, Clean Eating, Dairy-Fr
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1/2 teaspoon sea salt
- 1 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes
- 1 green bell pepper cut into strips
- 1/2 cup sliced green onion
- 2 red bell peppers cut into strips
- 4 tablespoons coconut oil divided
- 2 pounds chicken tenders cut into cubes
- 3 tablespoons arrowroot starch (or cornstarch if you don't do pa
- 1 onion, cut into thick cubes
- 1/2 cup coconut aminos (or balsamic vinegar or soy sauce i
- 2 tablespoons coconut vinegar (or any white vinegar)
- 1 teaspoon minced ginger or 1/2 teaspoon ground ginger
- 1/3 cup honey (or sugar or maple syrup)
- 1 cup cashew halves
- Carbohydrate 34.1380338417172 g
- Cholesterol 61.9909572333333 mg
- Fat 43.6298586132246 g
- Fiber 3.81602848085436 g
- Protein 26.5105028056167 g
- Saturated Fat 14.8872877556732 g
- Serving Size 1 1 serving (252g)
- Sodium 833.521469011622 mg
- Sugar 30.3220053608629 g
- Trans Fat 5.12956023956113 g
- Calories 626 calories
Heat 2 tablespoons of the coconut oil in a large saute pan over medium/high heat. Place the chicken and arrowroot powder in a bowl and toss until chicken is coated. Add the chicken to the hot pan of oil and saute until the chicken is golden on all sides, stirring every 20 seconds or so.Remove the chicken and set aside in a bowl. Place the pan back on the heat and add the remaining 2 tablespoons of oil.Add the bell peppers and onion to the pan and saute for 4-5 minutes, or until onion is translucent and peppers have begun to soften. Add the chicken back in to the pan and mix in with the vegetables.In a mixing bowl, whisk together the coconut aminos, vinegar, garlic, ginger, honey, red pepper, and salt.Pour the sauce into the pan and toss with the chicken and vegetables. Bring sauce to a boil and cook for 1-2 more minutes, stirring constantly, until sauce has thickened. Stir in the cashews and 3/4 of the green onions.Remove from heat. Sprinkle the remaining green onions over the top of the chicken and serve over cauliflower rice.
