Sweet Chilli, Cashew & Lime Chicken

PALEO/GLUTEN FREE/DAIRY FREE/WEIGHT LOSS FRIENDLY/
10 WEEK CHALLENGE APPROVED/MEAL PREP FRIENDLY/FREEZABLE

Asian flavours are among some of my favourite flavours to recreate. I spent a few years living in Hong Kong in my childhood and ever since, my family has loved our asian cuisine. One of the main things I remember about Hong Kong (I was very young!) was always ordering Chicken and Cashew when we had lunch out. This still has to be one of my favourite dishes!

I don’t often order this when I go out as most sauces are packed with sugar, and instead opt for Thai curries, but I love to recreate Chicken and Cashew style dishes at home. There’s something about roast cashews in an asian chicken dish that I love!

This dish isn’t spicy at all but if you add more chilli or use sriracha instead, you can definitely get that kick.

It is also a dish that is perfect to reheat and take for lunch or even freeze for an emergency meal. I love the flavours in this one and I know you will too.

Don’t forget to tag me in your creations – @elorahh and #theshrinkingviolet – I LOVE seeing what you create!

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Print Recipe

Sweet Chilli, Cashew & Lime Chicken

Course

Main Dish, Mains

Servings

people

Ingredients

• 1/4 cup raw cashews
• 2 tbsp Coconut oil
• 2 cloves garlic crushed and minced
• 1 shallot or brown onion, finely diced
• 2 chicken breasts sliced thinly
• 1/2 red capsicum diced
• 1/2 cup green cabbage finely shredded
• 3 tbsp Coconut aminos
• 3 tbsp lime juice
• 1 tsp lime zest optional
• 1.5 tbsp fish sauce
• 1 tbsp sweet chilli sauce link in recipe notes, or sriracha
• 2 zucchini spiralised
• coriander for garnish

Course Main Dish, Mains Servings people Ingredients 1/4 cup raw cashews 2 tbsp Coconut oil 2 cloves garlic crushed and minced 1 shallot or brown onion, finely diced 2 chicken breasts sliced thinly 1/2 red capsicum diced 1/2 cup green cabbage finely shredded 3 tbsp Coconut aminos 3 tbsp lime juice 1 tsp lime zest optional 1.5 tbsp fish sauce 1 tbsp sweet chilli sauce link in recipe notes, or sriracha 2 zucchini spiralised coriander for garnish

Instructions

1. Preheat your oven to 180c on bake and place your raw cashews onto a baking tray and into the oven. Roast for 6-8 minutes until golden brown. Set aside.
2. Heat your coconut oil over a medium high heat and add your garlic and shallot. Saute for 2 minutes until soft.
3. Add your chicken and fry until golden. Add your capiscum, cabbage and cashew and toss to combine.
4. In a small jug, mix together coconut aminos, lime juice, lime zest, fish sauce and sweet chilli then add to your chicken mix. Cook over a high heat until the sauce reduces and thickens.
5. Serve over zoodles, either raw or lightly pan fried in coconut oil for 2 minutes until softened. Garnish with coriander.

Recipe Notes

Sweet Chilli Sauce

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