Chicken with Cashew nuts

Straight back to another round of Whole30 after my weekend of indulgence! A compliant version of one of my favourite meals to beat the Monday blues πŸ™‚

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Serves 2

2 chicken breasts – diced
1 tbsp coconut flour

1 red onion – finely chopped
1/2 red pepper – diced
1 large clove of garlic – crushed
1/2 inch piece of ginger grated
1/4 cup coconut aminos
1/8 cup sesame oil
2 tbsp fish sauce
1 tsp hot chili powder

Handful of cashew nuts
2 courgettes spiralized
1 spring onion – finely chopped

2 tbsp coconut oil


  1. Heat a small pan/wok with some coconut oil. Coat the chicken in the flour and fry.
  2. Once the chicken has cooked through, remove it from the heat and set aside.
  3. Add some more coconut oil to the pan with the garlic, saute the onions for 2-3 minutes, once the start to become translucent add the ginger and cook for a further 2 minutes before adding the pepper.
  4. Mix the sesame oil, coco aminos, fish sauce and chili powder together in a small bowl.
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  5. Add the sauce to onion and pepper and cook for a further 2-3 minutes before adding the chicken.
  6. In a small dry pan toast the cashew nuts.
  7. In another wok/ large pan heat the remainder of the coconut oil and saute the courgette until it is cooked to your liking.
  8. Serve with the spring onions and cashew nuts as a garnish and enjoy!

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