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Cashew Chicken

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Makes: 3 servings adjust



Step 1

Prep: chop pepper and onion into large, bite-sized pieces. Chop green onion. Cut chicken into bite sized pieces.

Step 2

In large skillet over medium heat, toast cashews for 4-5 minutes until nutty and slightly browned. Remove to a plate.


  • 2 tablespoons Ghee, or butter
  • 2 pounds Chicken Thigh

Step 3

Add 1 Tbsp ghee (or butter) to pan and half of chicken, allowing to brown before flipping. Remove to plate and repeat with other half of chicken.


  • 1 large Green Bell Pepper
  • 1 medium Yellow Onion
  • 1 tablespoon Garlic Chili Sauce, or 2 tbsp for spicier profile
  • 12 teaspoon Garlic Powder
  • 1 teaspoon Ground Ginger
  • Salt and Pepper

Step 4

When chicken is almost done, increase heat to high. Add pepper, onion and spices. Cook on high for 2-3 minutes.


  • 1 tablespoon Coconut Vinegar, or rice wine vinegar
  • 3 tablespoons Coconut Aminos, or tamari soy sauce, or soy sauce

Step 5

Add vinegar and soy sauce. Cook on high and allow the liquid to reduce down until it is a sticky consistency, scraping the bottom of the pan to incorporate browned chicken bits. There should not be a lot of liquid in the pan upon completing cooking.


  • 12 bunch Green Onion
  • 12 cup Cashews

Step 6

Stir in green onions and cashews and allow to heat for 1-2 minutes.


  • 1 tablespoon Sesame Oil
  • 1 tablespoon Sesame Seeds

Step 7

Serve in a bowl, drizzle with sesame oil and sprinkle with sesame seeds.
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