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Cashew Chicken

Ingredients

  • 1 tbsp (14g) coconut oil
  • 10 oz (284g) chicken breast, cut into cubes
  • 1 red or orange bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/2 small onion, sliced
  • 1/8 cup (40g) coconut aminos
  • 1 tsp (1g) rice wine vinegar
  • 1 clove garlic, minced
  • Dash of ground ginger
  • Dash of red pepper flakes (optional)
  • 1 tsp (1g) honey
  • 2 tbsp (22g) cashews
  • 1 cup (142g) cooked cauliflower rice.

Directions

  1. Heat coconut oil in a large skillet over medium heat.
  2. Mix together the coconut aminos, vinegar, garlic, ginger, honey, and red pepper flakes.
  3. Add chicken to the skillet and sauté until 2-3 minutes, flipping occasionally.
  4. Add in the bell peppers and onion and cook for 4-5 minutes, stirring occasionally.
  5. Add in the coconut amino mixture and cook for an additional 3-5 minutes until the sauce has thickened.
  6. Add in cashews a cook for 1-2 minutes.
  7. Remove from heat and serve warm or cooked cauliflower rice.

Nutrition Info

Calories: 390, Carbohydrate: 13 grams, Protein: 48 grams, Fat: 16 grams

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