Cashew Chicken | Ann Shippy MD
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Cashew Chicken


  • 2 Boneless and skinless free range organic chicken breasts (cut into chunks)
  • 2 Carrots (organic, sliced julienne style)
  • 1-2 Celery stalks (organic, sliced)
  • l Garlic cloves (minced)
  • 1 cup Broccoli florets, organic
  • 1/2 cup Snow peas
  • 1/2 cup Raw cashews
  • 2 tbs Coconut oil
  • 2 tbsp Honey
  • 1 Tbsp Coconut amines
  • 1 Tbsp White wine vinegar
  • 1 tsp Fresh grated ginger
  • Sea salt and black pepper (to taste)
  • 3 Scallions (sliced)


  1. Pour the coconut oil onto a large skillet over medium heat.
  2. Add the garlic and celery and cook for a few minutes.
  3. Toss in the chicken and cook for 3 to 4 minutes.
  4. Mix in the carrots, snow peas, brocolli and cashews. Cook for another 4-5 minutes.
  5. Stir in the honey, coconut amines, vinegar, grated ginger and season with salt and pepper.
  6. Cook for another 2-3 minutes or until the chicken is cooked through.
  7. Serve and garnish with scallions.