Spicy Chicken Cashew Stir Fry
This fiery Spicy Chicken Cashew Stir Fry is such an enjoyable, aromatic, and decadent dish. It’s packed full of color, fiery flavors, and fun! The cashew butter combined with the variety of seasonings creates a truly unforgettable treat. Build on the spice of the hot sauce, ginger, and cilantro, and kick this dish up a notch with some red pepper and minced jalapeño. Eliminate the chicken from the recipe if a vegetarian version is desired.
Serves 2–3
2 chicken breasts, sliced into pieces
11⁄2 tablespoons coconut oil, divided use
1⁄2 tablespoon minced garlic
3 cups mixed vegetable medley (broccoli, carrots, snap peas, onions, peppers, etc.), chopped
4 tablespoons coconut aminos
11⁄2 tablespoons hot sauce
1⁄4 cup cilantro, diced
2 tablespoons ginger, diced
1⁄4 cup cashews, chopped
11⁄2 tablespoons cashew butter
1 egg
- Using two separate frying pans, add the chicken and 1⁄2 tablespoon coconut oil to one, and cook over low-medium heat. Add 1 tablespoon of coconut oil, garlic, and the vegetables to the second pan, also cooking over low-medium heat.
- After 1–2 minutes of cooking, add the coconut aminos, hot sauce, cilantro, ginger, cashews, and cashew butter to the vegetable pan. Stir until evenly combined.
- Once the chicken is cooked through (though not overcooked on the outside), add to the vegetable pan. Next, add the egg on top of everything, and stir until the egg is fully cooked. Serve immediately.
