Cashew Chicken

Bountiful with flavor and satisfaction!  Tam's cashew chicken is amazingly tender and juicy with the crunch of veggies like red and yellow pepper with daikon radish.  This dish is perfect for a week night meal and week day leftovers.  A Fresh Wellness Mindset is all about bringing real lively food like this to your life with simplicity and ease.

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4 boneless skinless chicken thighs  cut in 1 inch cubes

1 cup spelt flour

2 tsp tapioca starch/flour divided

2 large bell peppers - your color choice – I like red and yellow

4 scallions diced with some green

Small red onion diced

¾ cup daikon radish

1 cup raw cashews

Sea Salt/freshly ground pepper

¼ cup tamari

1 tsp dried ginger

½ tsp garlic granules

¾ cup purified water

1 tsp umbeoshi paste

Avocado oil

1 cup brown rice  (ideally soaked for 8+ hours)

2 cups chicken broth

Sliced ginger if desired

Notes on Ingredients:  Choose organic when possible

If you want to up level the veggies add any or all of the following:

½ cup rough chopped or small florets of broccoli

2 handfuls of baby spinach

½ cup diced fresh pineapple or canned unsweetened

Water chestnuts could substitute daikon radish

If need a gluten free flour use amaranth or superfine brown rice flour instead of spelt

Quinoa could substitute rice


Prepare all of your ingredients.

Drain and rinse the rice, cook according to package directions.

Heat large cast iron skillet with a couple Tbsp of avocado oil.

Add 1 tsp tapioca flour to the flour and combine well.

Coat the chicken in the flour mixture.

Cooking in batches (you probably can’t fit all of the chicken in the skillet at once) so it is evenly distributed and able to slightly brown, cook the chicken for about five minutes turning after a few minutes (and until it is no longer pink inside).   Salt and pepper chicken to preference while cooking.  Set the cooked chicken in a clean dish to the side where it can stay slightly warm without drying out.

Add two more Tbsp avocado oil to the pan, add the veggies (except daikon radish and spinach if using), Over medium high heat, let the veggies cook while stirring occasionally until just tender but still brightly colored.

While veggies are cooking make the sauce, add tamari to a glass measuring cup.  Add 1 tsp tapioca starch, whisk thoroughly to combine.  Add ginger, garlic granules and umbeoshi paste.  Whisk to combine.  Add water and stir to incorporate.

Add sauce mixture to the veggies and let it come to a simmer over medium heat.  Stir to mix well.  Sauce will thicken a bit.  Add chicken.  Stir.  Add cashews, daikon and spinach if using.  Stir. 

Serve over hot rice or quinoa. 

Serve with a side of sliced pickled/fermented ginger if it sounds good to you!

This article is for informational purposes only. It is not intended to treat, diagnose, cure, or prevent disease. This article has not been reviewed by the FDA. Always consult with your primary care Physician or Naturopathic Doctor before making any significant changes to your health and wellness routine.

ALL RIGHTS RESERVED © 2018 EatRight-LiveWell ™ & Tam John