Cashew Chicken Thai Stir-Fry
A quick and healthy stir-fry featuring chicken and crisp vegetables in a creamy cashew butter sauce. Paleo-friendly and peanut-free. The sauce is rich and tangy with lime and ginger, coating the veggies perfectly.
- Prep
- 5 min
- Cook
- 5 min
- Rest
- 5 min
- Servings
- 1
- Calories
- 400 per serving
- Temperature
- Medium-High
- Difficulty
- beginner
- Cost
- $18
Ingredients
- 2 count chicken breasts
- 2 count carrots
- 1 head purple cabbage
- 1 tbsp avocado oil
- 4 tbsp coconut aminos
- 2 count shallots
- 5 cloves garlic
- 2 tbsp ginger
- 0.5 cup cashew butter
- 3 tbsp rice vinegar
- 4 count lime wedges
Steps
- 1Sauté chicken; remove.
- 2Stir-fry veggies.
- 3Whisk sauce ingredients.
- 4Combine all in pan and heat through.
- 5Serve with lime.
dinner