Cashew Chicken



4 boneless, skinless chicken thighs, cut into 1 inch pieces

1/2 cup raw cashews

1 Tbls coconut oil

1 green bell pepper, cut into 1 inch pieces

1 brown onion, cut into 1 inch pieces

1 1/2 Tlbs chili sauce

1 1/2 Tbls rice wine vinegar

2 Tbls liquid aminos

2 green onions, chopped

Sesame seeds to sprinkle

Sesame oil to drizzle

Salt and pepper to taste

Toast the cashews either in the oven at 350 degrees for 10 mins or so OR in a pan on the stove on low, tossing quite a bit until they become lightly brown.  Either way watch them carefully because they burn easily. 

Add the coconut oil to a pan over high heat, and once it heats up, add the chicken and cook for 5 mins, stirring.  Add the peppers,  onions, and garlic sauce , season with salt and pepper, and allow to cook another 2-3 minutes. 

Add the liquid aminos and rice wine vinegar and cook on high, allowing the liquid to reduce down until it’s sticky and there isn’t any excess liquid left in the pan. 

Serve over rice, cauliflower rice or in a bowl topped with sesame seeds and a drizzle of sesame oil.





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