Cashew Coconut Chicken

cashew coconut chicken1

This isn't the same recipe as the traditional Asian Cashew Chicken you might initially think of.  I literally made this recipe up out of a strong desire not to have to drive to the grocery store to get ingredients.  I went on a hunt in my kitchen for things I had & this is what came of it.  

Everyone at my house loved it because the sauce gives it a richness & the cashews give it a buttery sweetness.  It's a really quick dish & you could mix everything up ahead of time {like up to 3 days ahead so meal prep would be a breeze!}

This chicken is super filling because you get good, quality protein & healthy fats from the coconut oil & the cashews.  Make sure to serve it with a great veggie on the side.  Possibly this asian cauli-rice would be exactly what you are looking for!

cashew coconut chicken2

Cashew Coconut Chicken


for the chicken:

3 pounds chicken thighs, boneless & skinless
1 cup raw cashews
3 tablespoons coconut oil, divided
2 tablespoons tapioca flour
2 tablespoons finely shredded coconut flakes
1 tablespoon chinese 5 spice seasoning
1-1/2 teaspoons salt
1 teaspoon pepper
3 cloves garlic, minced
1" piece of lemongrass, peeled & finely chopped

for the sauce:

1/2 cup light coconut milk
2 tablespoons coconut aminos
1 tablespoon lime juice

optional garnish: chopped parsley or cilantro 


Place the raw cashews into a food processor & grind until fine pieces, but not all the way to a flour consistency. 

add in tapioca flour, coconut flakes, chinese 5-spice, salt & pepper.  pulse in food processor until well blended.

transfer the cashew mixture to a large pan & dredge the chicken thighs evenly.

combine coconut milk, coconut aminos & lime juice in a small bowl & set aside.

heat 2 tablespoons of the coconut oil in a large & deep flat bottom skillet over medium-high heat.  brown chicken 3-4 minutes per side & transfer to a plate to keep warm.  work in batches until all the chicken is done.

add in the last 1 tablespoon of coconut oil & saute the garlic & lemongrass for about 2-3 minutes.  pour the coconut milk mixture into the pan & let it simmer 1 minute.

add chicken back into pan & cover, turn heat down to low. cook for an additional 15 minutes.

this is great served with asian cauli-rice.

Nutritional Information per Serving

6 servings per recipe

Love, Cara