2 tablespoons extra-virgin olive oil

2 red bell peppers, chopped

2 pounds boneless skinless chicken thighs, chopped

2 tablespoons arrowroot powder

½ teaspoon sea salt

⅓ cup coconut aminos

¼ cup coconut vinegar or apple cider vinegar

2 tablespoons tomato paste

3 tablespoons raw honey

3 garlic cloves, minced

1 tablespoon freshly grated ginger

¼ teaspoon red pepper flakes

1 cup raw cashews


In a large skillet, heat the oil over medium heat. Add the bell peppers and sauté for 2 to 3 minutes, until softened. Meanwhile in a mixing bowl, combine the chicken and arrowroot powder. Season with the salt and toss until well coated. Remove the bell peppers from the skillet and set aside. Add the chicken to the skillet and cook for 5 to 8 minutes, stirring frequently. Meanwhile, in a mixing bowl, whisk together the coconut aminos, vinegar, tomato paste, honey, garlic, ginger, and red pepper flakes. Add the sauce to the skillet with the chicken and stir. Add the peppers and cashews to the skillet and continue to stir occasionally. Once the sauce starts to simmer, lower the heat to medium-low, and simmer for 3 to 5 minutes until the sauce thickens. Divide the cashew chicken between 4 containers.


Fat: 35 g

Carbs: 45 g

Protein: 44 g

Total Calories: 656 Calories


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