14 Sep Thai Cashew Chicken

This Thai-inspired Paleo dish uses zucchini noodles (in place of pasta) to keep the carbs low and nutrition high. With chicken, carrots, mushrooms, and cashews to top this recipe will leave you satisfied without the extra calories and carbs that come in many traditional noodle dishes.

Ingredients

• ½ tbs coconut oil
• 2 chicken breasts or about 4 chicken thighs, cut into equally sized portions
•  2 medium zucchini, sliced into “noodles” on mandolin or spirulizer (about 2 cupers spaghetti squash can also be used)
• 2 large carrots, thinly sliced or continue peeling with a hand peeler until you can no longer peel what is left of the carrot
• 1 cup shitaki mushrooms
• ¼ cup green onions
• ½ cup cashews (to top)

• Sauce
• 2 tbs almond butter
• 1 tbs coconut aminos
• 1 tbs fish sauce
• Juice of 1 lime
• ½ tsp keiffer lime leaf powder, optional (you’ll need to order this online. I purchased it at Savory Spice Shop. It is great for Thai dishes)
• 3 cloves garlic, finely chopped
• 1 tbs honey (optional, I’ve omitted this and it still turned out just fine)

Steps:

1. Cook chicken in oil until done. Add sauce ingredients, stir and set aside on low heat.
2. Heat about ½ tbs coconut oil in another skillet and add veggies. Cook, stirring frequently until veggies are tender, about 7-10 minutes.
3. Add veggies to plate, top with chicken and sauce then top with green onions and cashews.
4. Enjoy!