I love recreating recipes with my own twist. I always add a little of this and little more of that to tweak it to my preferences. For instance, I LOVE garlic so I'm crazy about adding that and I usually try to make more portions for a hungry husband. I hope you will get confident with this dish and be able to do the same thing.
After polling you guys on instagram last night I decided to share this quick 15-minute recipe below. (Picture below is not a representation of how good this actually tastes).
Tag me on @Siggyfromscratch on Instagram if you make this!
4 skinless chicken thighs
2 green bell peppers
Half of a 1 large white onion
1/2 cup of whole cashews (salted or plain)
2 tablespoons of minced garlic
2 tablespoons of chili garlic sauce (see my pick below)
1 tablespoon of sesame oil
1-2 tablespoons of coconut oil
1 tablespoon of coconut aminos (or soy sauce)
Zest of 1 lime plus the juice
Salt and pepper to taste
Chili Garlic Sauce pick from Amazon (or from the International Isle at your grocery store)
As an Amazon Associate I earn from qualifying purchases.
Turn your pan on medium-low heat and toast the cashews for about 6 minutes.
Remove them from heat after toasting and set aside for later.
Turn up heat on pan to medium-high.
Melt 1-2 tablespoons of coconut oil in your pan.
Cut chicken thighs into healthy sized pieces and add to the pan.
Cook until thoroughly done. (~5 minutes but don't be afraid to take longer if needed!)
Cut green bell peppers and white onion into large pieces and add to the pan.
Add back in toasted cashews.
Cook down for 1-2 minutes.
Add in garlic, chili garlic sauce, sesame oil, lime zest, and coconut aminos (or soy sauce).
Cook down until desired thickness (or about 2-3 minutes)
Top with lime juice for freshness, tear basil and toss into dish, and sprinkle with sesame seeds for garnish!