Chicken & Vegetable Stir Fry with Cashew Butter Sauce

It’s been sooooooo long since I’ve posted a recipe! I have been feeling extremely lame and unworthy of calling myself a food blogger recently so I got myself to work in the kitchen tonight.
One of my favorite things is to take a mainstream recipe and paleo-fy it. So tonight, when I was craving peanut chicken I decided to take that as a call and was pleasantly surprised by the results. This was my first time using cashew butter and was rewarded for my adventurous spirit. Here’s how it happened:

Chicken & Vegetable Stir Fry with Cashew Butter Sauce
Feeds 4-6
2 pounds boneless, skinless chicken thighs, cubed (or about 2 1/2 pounds of bone-in thighs that have been trimmed of fat and deboned)
1 large onion, chopped
2 cloves of garlic, minced
2 cups chopped broccoli
2 sweet peppers, sliced
sesame oil
Cashew Butter Sauce (below)
Cashews, green onions, limes wedges, crushed red pepper flakes (optional)

Heat 1 tablespoon sesame oil in a wok over high heat. Add chicken and cook for 10 minutes, or until cooked through and beginning to become brown and crispy. You will need to stir frequently to prevent burning.
Remove chicken to a bowl. Add more oil if necessary and add onions. Cook for 3 minutes, then add garlic. Cook for another minute, then add broccoli. After about 3-4 minutes, when the broccoli has become bright green, add the peppers and cook for another 2-3 minutes. When vegetables are cooked, but still slightly crispy, turn off the heat and add the chicken.
To serve, spoon the chicken and vegetables over spaghetti squash or cauliflower rice. Top with cashew sauce. Sprinkle with green onions, cashews, a squeeze of fresh lime and crushed red chili flakes.

Cashew Butter Sauce
1 cup Cashew Butter
1/2 teaspoon Crushed Red Pepper flakes
1/3 cup Coconut Aminos (you can substitute Tamari or Soy Sauce)
1 tablespoon minced fresh Ginger
1/4 cup Coconut Milk
1/3 cup Lime Juice
1/2 teaspoon salt

Add all ingredients to a medium mixing bowl. Whisk together until smooth. Add more coconut milk if necessary to reach desired consistency.

This recipe was not only delicious to my taste buds, but is also non-paleo person approved. I served this to my dad and brothers and all three of them loved it. I hope you do too!


One Comment Add yours

  1. Christine says:

    Sounds amazing!

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