coconut cashew chicken

Recipe type: Side dish
Prep time: 15 mins
Total time: 30 mins
Serves:
6

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

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ingredients

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

instructions

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

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