Saute Cashew Chicken

Simple and nourishing dinner for mid week. Lean protein, lots of vegetables and nice healthy fats to make up this delicious meal. 


  • 1 tbsp coconut oil
  • 500g boneless skinless chicken breasts (roughly chopped)
  • 2 cloves garlic, minced
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 red capsicum, diced
  • 1 cup snow peas or beans
  • 1/2 cup unsalted cashews
  • 3 whole chilis
  • salt and pepper to taste

For the sauce:

  • 4 tbsp tamari or coconut aminos
  • 4 tbsp natural peanut butter
  • 1 tbsp honey
  • 1 tsp. sesame oil
  • 1 tbsp grated ginger
  • 2 or 3 Tbsp water


  1. To make the sauce, whisk together water, tamari, peanut butter, honey, sesame oil, and grated ginger in a small bowl. Leave to the side.
  2. In a large pan over medium heat, melt the coconut oil and add chicken and sauté until lightly browned. Add the garlic and sauté for about 30 seconds, mixing it with the chicken.
  3. Add all the vegetables to the pan and cook for an additional 10 minutes, until vegetables have just softened. Add the cashews.
  4. Mix everything together with the sauce, coating well, and cook for one more minute. Serve on a bed of rice or sweet potato mash.
  5. Enjoy!