Chicken Cashew Nut

  • 1kg chicken thigh, skinless and sliced
  • 100g raw cashew nuts
  • 1 carrot, sliced
  • 1 head of broccoli, cut into small florets
  • 1 onion, sliced
  • 2 chillies, diced
  • 1 Tablespoon honey
  • 2 Tablespoons coconut aminos
  • 1 Tablespoon fish sauce
  • 2 Tablespoons coconut oil
  1. Heat the oil in a large wok (or pan), add the cashews and fry until golden.  Remove them from the pan and keep aside.
  2. Add the garlic and fry for 2 minutes, then add the chicken pieces and cook till no longer pink.
  3. Add all of the remaining ingredients and stir fry until the vegetables are just tender.



If you’d like to share my posts or photos on your blog/website, please contact me for permission first.
Email Jess at to contact me before using any of my content on your blog/website. This is my intellectual property and failure to do so is a copyright violation.

© Jessica Rath

Print Friendly, PDF & Email