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An incredible cashew chicken recipe, on the table in under 20 minutes! Low-carb, gluten-free, grain-free and dairy-free
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Cashew Chicken (Low Carb, Gluten-Free, Grain-Free, Dairy-Free)

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Dish
Servings: 4 people

Ingredients

  • 1 lb chicken breasts or thighs boneless
  • 3 eggs
  • 1 medium head bok choy chopped
  • 8 oz mushrooms sliced
  • 1/2 cup coconut aminos or soy sauce - watch out for gluten!
  • 1/4 cup white vinegar
  • 2 tsp sesame oil
  • 2 tsp garlic powder
  • 1 tsp ginger either fresh (chopped finely) or powdered
  • 1/2 tsp red pepper flakes (or more to taste)
  • 1 cup cashews
  • pinch salt I love this Himalayan pink salt

Instructions

  • Start by cooking chicken in a pan with olive oil over medium heat.
  • When chicken is mostly done (after roughly 5-7 minutes), move the chicken to the side, and crack eggs into the other half of the pan. Scramble them until cooked. Be sure to watch that the chicken does not burn during this time.
  • Make sauce by adding together coconut aminos, sesame oil, vinegar, garlic powder, ginger, red pepper flakes and salt and pepper.
  • Once eggs are cooked, add bok choy and mushrooms into pan. Cook for 5-10 minutes. Some liquid may come out of the vegetables as they cook. Drain liquid before adding sauce.
  • Add sauce, and simmer for several more minutes, or until vegetables are done.
  • Place in bowls and top each with 1/4 cup cashews. Enjoy!