Cashew Chicken Stir Fry

Cashew Chicken Stir Fry

healthy cashew chicken stir fry recipe

Cashew Chicken Stir Fry

Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Calories 515 kcal


  • 1 1/2 lbs boneless, skinless chicken thighs fat trimmed & cut into 1" pieces
  • 1 tbsp white pepper
  • 1 tsp coconut oil
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 tbsp cornstarch
  • 2 oz unsalted roasted cashews
  • 14 oz. cooked white rice could also use cauliflower rice
  • 2 green onion, sliced
  • 1 red chili, sliced (optional)

For the sauce:

  • 4 tbsp water
  • 4 tbsp tamari sauce
  • 2 tbsp oyster sauce
  • 3 tbsp coconut sugar
  • 1 tbsp rice vinegar
  • 2 garlic cloves


  • Place the sauce ingredients into a jar or bowl, stir to combine and set aside.
  • Place the chicken into a large bowl, season with 2-3 tablespoons of the sauce and the white pepper. Mix to combine, cover the bowl and set aside to marinate for 20 minutes.
  • Add the cornstarch to the remaining sauce, mix well, and set aside.
  • When ready to cook, add the coconut oil to a large skillet and place over medium-high heat. Add the bell pepper and onion to the skillet and cook for 2-3 minutes. Next add the chicken and cook for 7-8minutes. Now reduce the heat to medium, and add the remaining sauce, stir continuously to warm the sauce.
  • Remove the skillet from the heat and mix through the cashews. Serve immediately with the cooked rice, garnished with green onions and the optional red chili.


Cal 515   Fat 15   Carbs 53   Protein 42   Fiber 3
Keyword cashew, chicken, rice, stir-fry
Poulet Yassa (Senegalese Chicken)

Poulet Yassa (Senegalese Chicken)

Poulet Yassa - Healthy Chicken Recipe

Poulet Yassa

Senegalese Chicken
30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Servings 4
Calories 504 kcal


For the chicken

  • 1.8 lbs chicken legs, bone in & skin on
  • 1 tsp sea salt
  • 1 tbsp olive oil

For the marinade

  • 1 onion, chopped
  • 4 garlic cloves, peeled
  • 1 handful of fresh parsley
  • 1 tsp cayenne pepper
  • zest of juice of 1 lemon
  • 2 tsp Dijon mustard

For the sauce

  • 2 tbsp olive oil
  • 3 onions, sliced
  • 1 red bell pepper, sliced
  • 2 garlic cloves, minced
  • juice of 2 lemons
  • 2 tbsp dijon mustard
  • 10 fl oz chicken broth
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 1 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

To serve

  • 2 tbsp fresh parsley, chopped


  • Make a few diagonal slashes across the chicken skin, season with the salt and massage it into the chicken, then place the chicken in a large bowl.
  • Place the marinade ingredients in a food processor, blitz to combine, then add to the chicken, and massage thoroughly. Cover and refrigerate for at least 2 hours, or overnight.
  • Remove the chicken from the refrigerator 30 minutes before cooking to allow the meat to come to room temperature. Set the oven to broil.
  • Take the chicken out of the marinade, and set the marinade aside for later. Drizzle the chicken with a tablespoon of olive oil, and arrange on a baking sheet in a single layer, skin-side up. Grill the chicken on each side for 10 minutes, until browned, then set aside to rest.
  • Meanwhile, make the sauce. Heat the olive oil in a large pot and add the onions along with the leftover marinade. Cover the pot and cook over a medium heat for 10 minutes, stirring occasionally. After 10 minutes, remove the lid and continue cooking for another 15–20 minutes, until the onions begin to caramelize. Add a splash of water, if needed, to prevent burning.
  • Now add the bell pepper to the onions and cook for 5 minutes, then stir in the garlic cooking for a further 2-3 minutes. Pour in the lemon juice and add the dijon mustard, chicken broth, thyme, bay leaf, red pepper flakes, salt and pepper, and bring to a simmer.
  • Place the chicken, skin-side up, in the sauce. Cover and simmer for 20 minutes, or until the sauce has reduced and the chicken is cooked through.
  • Garnish with freshly chopped parsley and serve.


Cal 504   Fat 37g   Carbs 7g   Protein 34g   Fiber 2g
Keyword chicken