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Combine all of the ingredients needed for the sauce in a blender and process until smooth. Set aside.
Place the chicken pieces in a shallow bowl or plate and toss with starch coating all sides.
In a large non stick pan or skillet over a medium heat, toast your cashews for 2-3 minutes until they're lightly browned and smell nice and toasty. Once toasted remove from pan and set aside.
Add a tablespoon or two of coconut oil to a non stick skillet. When the oil is hot add the chicken. Fry over medium heat, a couple of minutes on each side until the coating begins to crisp. Continue to sauté over medium heat until chicken is browned and cooked through. Try not to crowd the pan with too many chicken pieces at a time or a proper crust won't form.
Once all the chicken pieces are cooked briefly remove them from the pan. Pour out the remaining oil and wipe down with a paper towel to remove any burnt bit and leftover starch.
Lower heat and add the bell pepper, spring onions, garlic and ginger. Sauté and cook 3-4 minutes, stirring often to keep things from burning.
Add the chicken back to the pan along with the blended up sauce. Turn the heat up high and bring everything to a simmer on medium low heat for an additional 2-3 minutes until the chicken is coated in a sticky sauce. Taste and season with more salt as needed. Add the cashews.
Serve warm over a bed of rice or cauliflower rice and enjoy.