Cashew Lime Chicken

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!

CONTAINER #1

2 pounds (907 g) boneless, skinless chicken breasts or thighs, cut into thin strips
CONTAINER #2

1 cup (240 ml) roasted, salted cashews
CONTAINER #3

¼ cup chopped cilantro
CONTAINER #4 (SAUCE)

1½ cups chicken broth
1 TBSP (15 ml) fish sauce
¼ cup coconut aminos
1 TBSP (15 ml) lime juice
1 tsp lime zest
1 TBSP (15 ml) grated fresh ginger
2 cloves garlic, minced
2 tsp (10 ml) arrowroot starch
FOR SERVING DAY

2 TBSP (30 ml) coconut oil
Sea salt to taste
Freshly ground black pepper to taste
Serves 4

Prep Day:

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.
Serving Day:

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.

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Cashew Lime Chicken is a fast skillet dinner with big, bright flavour. Chicken strips brown in coconut oil, then simmer in a glossy sauce of coconut aminos, fish sauce, ginger, and lime, finished with a shower of roasted cashews and fresh cilantro for crunch and colour.

Pro Tips

• Cut the chicken into thin strips so it browns quickly and stays tender; thick pieces simmer rather than sear and lose that caramelised edge.
• Shake the sauce jar vigorously right before adding — the arrowroot settles to the bottom, and an unshaken sauce thickens unevenly in the pan.
• Roasted, salted cashews are the finishing touch: scatter them over the plated chicken so they stay crunchy against the silky sauce.
• Lime zest as well as lime juice is what makes the sauce sing — the zest carries fragrant oils the juice alone can't provide.
• Simmer the sauced chicken uncovered for 5 minutes so the arrowroot thickens the sauce to a proper glaze rather than a thin broth.

Frequently Asked Questions

Can I use chicken thighs?

Yes, boneless thighs cut into strips work beautifully and stay even juicier. Adjust the browning time slightly since thighs take a minute longer than breast strips.

Is cashew lime chicken paleo?

It is: coconut aminos instead of soy, fish sauce for depth, arrowroot to thicken, and roasted cashews on top. No gluten, dairy, or refined sugar.

What should I serve it with?

Cauliflower rice is perfect for soaking up the sauce, with steamed greens alongside. The cashew crunch also works sprinkled over both.

Can I meal-prep this?

Yes — the container system is built for it. Pre-portion the chicken, cashews, and sauce jar, and the whole dish cooks in about 15 minutes.

Recipe Card

Stav Kogan

Cashew Lime Chicken

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 2 lb boneless, skinless chicken breasts or thighs, cut into thin strips
• 1 cup roasted, salted cashews
• ¼ cup chopped cilantro
• 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
• 2 TBSP coconut oil

Method

 

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