My husband I just finished watching Lost for the first time a few weeks ago (I know, a few years too late, but I finally saw it). I definitely hate John Locke SO much and compare so many people I dislike to him now. But while watching the show, I asked my husband at least 20 times what he would do if he was trapped on a deserted island and what he would bring. He always said me (aww!), and I would definitely say him as well. But I would also say Thai food. If I was trapped on a deserted island, I would want my husband, Thai food, and hot water. Clearly, I’m a little obsessed with Thai food, but it is SO good. I love the spice and bright, crisp flavors. This cashew chicken fulfills all the criteria for the perfect Thai dish, while also being whole 30/paleo/keto friendly. It’s also the perfect dish to make a big bowl of and sit on the couch and watch Netflix for hours.
This cashew chicken is extremely simple but it satisfies all the criteria for the perfect dish: bright, crisp vegetables, spice from sriracha, salty crunch from cashews, sweet flavor from carrots, warmth from curry powder, and an umami undernote from soy sauce. Yum. In a medium wok (or a medium sauce pan works as well), I heated avocado oil and browned two diced boneless, skinless chicken breasts. I seasoned them with salt, pepper, 1 tablespoon of sriracha, and garlic powder.
After the chicken is browned, I added diced bell pepper, diced carrots, and salted, roasted cashews. If following whole 30, try to find cashews that have not been roasted in peanut oil, because peanut oil is not part of the whole 30 lifestyle.
Add some soy sauce, cumin powder, and curry powder, and this dish is done and delicious. Add a squeeze of lime on top for the perfect citrus kick (if that’s your thing). Or, if you wanted to add lime cauliflower rice to this, that would be delicious as well.
Ingredients (makes 2 servings)
2 boneless, skinless chicken breasts
1 bell pepper, diced
1 carrot, diced
1 cup roasted, salted cashews
1 tablespoon sriracha
1 tablespoon garlic powder
1/2 tsp cumin powder
1 tsp curry powder
3 tablespoons soy sauce
Salt and pepper, to taste
1 tablespoon avocado oil
1. Heat avocado oil in a medium wok or large skillet on high heat
2. Dice boneless, skinless chicken breasts into small cubes and put in pan when hot
3. Season with salt, pepper, garlic powder, and sriracha
4. Dice up bell pepper and carrots
5. When chicken is thoroughly cooked, add bell pepper and carrots to pan
6. Cook on high heat for an additional 3 minutes, or until bell pepper and carrot are cooked through
7. Add cashews, soy sauce, cumin, and curry powder
8. Cook an additional 3 minutes with a lid on top of wok or skillet
9. Plate in medium bowl with extra sriracha drizzed on top (if desired)