Coconut & Cashew Chicken

Coconut & Cashew Chicken

I love nothing more than a good stirfry, veggies, chicken and lots of gorgeous natural flavour to excite my tongue. This coconut & cashew chicken gets the nod from all of my fussy children and is perfect for an easy Sunday night dinner with extras for lunch tomorrow!


What you need


2-3 heaped tablespoons of cashew butter (A large handful of cashews blitzed to form a butter consistency)
1/2 cup of coconut milk
1 garlic clove finely diced / grated / crushed
1 teaspoon of smoked paprika
1 teaspoon of cumin
2 tablespoons of honey
1/2 teaspoon of good quality salt
1 teaspoon of fresh grated ginger
1 small chilli finely diced/ grated
1 tablespoon of coconut aminos


1/3 cup of unsalted cashews

1 large carrot sliced thinly
1 red capsicum sliced thinly
2-3 cups of other dsliced vegetables, brocolli, zucchini, cauliflower, snow peas etc
3-4 diced stalks of shallots
800g thinly sliced chicken
Noodles of choice (zucchini, rice, carrot or sweet potato)

What to do

In a wok or large pan, heat some coconut oil, cook chicken until golden brown. Add mixed vegetables,cashews and shallots for a few minutes. cover in sauce mixture, and simmer for 5 minutes, you could add half a cup of water if needing it to stretch out a little more. Add  noodles a minute or two before serving. Enjoy!



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