Cashew Coconut Chicken
This isn't the same recipe as the traditional Asian Cashew Chicken you might initially think of. I literally made this recipe up out of a strong desire not to have to drive to the grocery store to get ingredients. I went on a hunt in my kitchen for things I had & this is what came of it.
Everyone at my house loved it because the sauce gives it a richness & the cashews give it a buttery sweetness. It's a really quick dish & you could mix everything up ahead of time {like up to 3 days ahead so meal prep would be a breeze!}
This chicken is super filling because you get good, quality protein & healthy fats from the coconut oil & the cashews. Make sure to serve it with a great veggie on the side. Possibly this asian cauli-rice would be exactly what you are looking for!
Cashew Coconut Chicken
ingredients
for the chicken:
3 pounds chicken thighs, boneless & skinless
1 cup raw cashews
3 tablespoons coconut oil, divided
2 tablespoons tapioca flour
2 tablespoons finely shredded coconut flakes
1 tablespoon chinese 5 spice seasoning
1-1/2 teaspoons salt
1 teaspoon pepper
3 cloves garlic, minced
1" piece of lemongrass, peeled & finely chopped
for the sauce:
1/2 cup light coconut milk
2 tablespoons coconut aminos
1 tablespoon lime juice
optional garnish: chopped parsley or cilantro
directions
Place the raw cashews into a food processor & grind until fine pieces, but not all the way to a flour consistency.
add in tapioca flour, coconut flakes, chinese 5-spice, salt & pepper. pulse in food processor until well blended.
transfer the cashew mixture to a large pan & dredge the chicken thighs evenly.
combine coconut milk, coconut aminos & lime juice in a small bowl & set aside.
heat 2 tablespoons of the coconut oil in a large & deep flat bottom skillet over medium-high heat. brown chicken 3-4 minutes per side & transfer to a plate to keep warm. work in batches until all the chicken is done.
add in the last 1 tablespoon of coconut oil & saute the garlic & lemongrass for about 2-3 minutes. pour the coconut milk mixture into the pan & let it simmer 1 minute.
add chicken back into pan & cover, turn heat down to low. cook for an additional 15 minutes.
this is great served with asian cauli-rice.