Step 1

In a wok or a frying pan, heat 2 tablespoons of coconut oil (or vegetable oil) over medium heat.

Step 2

When hot, add the raw cashews and a pinch of salt to the skillet. Stir continuously for about 3-5 minutes, or until the cashews turn golden brown and aromatic.

Step 3

Add the cubed chicken breast to the skillet. Sauté for about 5 minutes, or until the chicken is no longer pink and has a bit of caramelization.

Step 4

Remove chicken and cashews from wok and reserve.

Step 5

In the same pan, add another tablespoon of oil, and when hot add the onion and cook for a couple minutes.

Step 6

Stir in the sliced red and green bell peppers, along with the trimmed sugar snap peas. Continue to sauté for an additional 2-3 minutes, until the vegetables start to soften.

Step 7

Add the reserved chicken and cashews back to the pan.

Step 8

Add the garlic, ginger and green onion and the zest of a lime and stir in the sauce.

Step 9

Stir to coat everything evenly. If the sauce is too thick, you can thin it with 1/4 cup of chicken stock.

Step 10

Allow the mixture to simmer for a couple of minutes until heated through and the flavors meld together.

Step 11

If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) to thicken it further.

Step 12

Serve the Roasted Cashew Chicken over a bed of cooked jasmine or coconut rice.

Step 13

Enjoy your homemade Roasted Cashew Chicken – a perfect balance of textures and flavors!

Step 14

This quick and delicious Asian-inspired dish will surely satisfy your cravings for a flavorful stir-fry. Whether you're enjoying it for lunch or dinner, it's a delightful meal that's both easy to make and enjoyable to eat.