Sizzling, tangy lime chicken covered in roasted cashews and chopped cilantro? And all in one pan for easy clean-up? Yes, please! Once you taste this lively dish, you’ll make it at home and not just on vacation in your hotel room. The only thing missing is the takeout box!
2 pounds boneless, skinless chicken breasts or thighs, cut into thin strips
1 cup roasted, salted cashews
¼ cup chopped cilantro
CONTAINER #4 (SAUCE)
1½ cups chicken broth
1 TBSP fish sauce
¼ cup coconut aminos
1 TBSP lime juice
1 tsp lime zest
1 TBSP grated fresh ginger
2 cloves garlic, minced
2 tsp arrowroot starch
FOR SERVING DAY
2 TBSP coconut oil
Sea salt to taste
Freshly ground black pepper to taste
Place the chicken, cashews, and cilantro in separate containers (#1, #2, and #3).
In a jar with a tight-fitting lid (container #4), combine the chicken broth, fish sauce, coconut aminos, lime juice, lime zest, ginger, garlic, and arrowroot starch. Shake well.
Place the jar and containers in the refrigerator or a cooler until needed.
In an electric skillet set to medium-high heat, heat the coconut oil.
Add the chicken to the skillet, season with sea salt and pepper, and cook, stirring occasionally, until the chicken has browned, about 5 minutes.
Shake the sauce jar again to combine the ingredients. Add the sauce to the skillet, stir, and bring it to a slight boil.
Simmer, uncovered, for 5 minutes or until the chicken is cooked through and the sauce has thickened slightly. Serve with a sprinkle of cashews and chopped cilantro.