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This is a paleo version of my very popular thai chicken and cashew nut stir fry.


  • * 2 cup sliced mushroom
  • * 1 cup sliced red capsicum
  • * 3 cup spring onion,
  • * 1 teaspoon dried chilli seed
  • * 4 tablespoon of honey
  • * 2 tablespoon fish sauce
  • * 3 tablespoon coconut amino seasoning*
  • * 15g fresh garlic clove, peeled and
  • * 1 cup of roasted salted cashew nut (*see note)
  • * 1 long red chilli (*see note)
  • * 500g chicken breast (*see note)
  • * 1 brown onion finely sliced
  • * 1 additional clove of garlic (finely diced)
  • * 2 tablespoon of olive oil


  1. Place the fresh chilli, honey (or coconut sugar), coconut amino seasoning, fish sauce and 15g of fresh garlic into a food processor and blend until smooth. Set mixture aside.
  2. Place two tablespoons of olive oil in a large saucepan or wok and heat.
  3. When oil has heated, add additional clove of garlic, dried chilli seeds and onion and stir until onion is translucent.
  4. Add chicken and stir fry until chicken had browned (and you can see no pink chicken bits)
  5. Add the mushroom and stir briefly then add sauce mixture and stir until mushrooms are slightly soft.
  6. Add the capsicum and stir briefly before turning off the heat.
  7. As a final step, just before serving, add in the spring onion and cashew nuts and toss through.
  8. Serve immediately (while spring onions are still crisp and cashew nuts still crunchy).

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