coconut cashew chicken

Recipe type: Side dish
Prep time: 15 mins
Total time: 30 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


60 ml (2 tablespoons) virgin coconut oil (or sunflower oil), divided

15 gr (1 tablespoon) cornstarch

60 ml (2 tablespoons) water

500g chicken breast, cut into cubes

1/2 onion, sliced thin

2 garlic cloves

2.5 cm (1 inch) ginger, grated

2 carrots, peeled and sliced thin

1 head of broccoli, florets only

1 red bell pepper, diced in large squares

400ml can (14 ounce) of coconut milk

60 ml (2 tablespoons) soy sauce

1 small bunch green onions, diced

1 small bunch cilantro

150 gr (1 cup) cashews

White Rice, for serving


Preheat oven to 4500F (2300C)

Mix together the water and cornstarch. Set aside.

Sauté the chicken in 1 tablespoon of coconut Oil until cooked through. Remove and set aside.

Heat another tablespoon of coconut oil in the same wok. Sauté the onions for 1 minute. Add the carrots, red peppers, broccoli, ginger and garlic and saute until softened, but still crispy, 4-5 minutes.

Return the chicken into the pot and stir everything together.

Pour in the coconut urn the chicken to oil and soy sauce. Bring to a simmer.

Stir in the cornstarch mixture and allow the broth to thicken.

Top with the cashews, green onions and cilantro.

Serve with rice with an extra drizzle of Virgin Coconut Oil

Download recipe