Paleo-Friendly Chinese Five Spice Chicken Skewers with Creamy Cashew Sauce

Ingredients

• 1 lb chicken thighs, boneless and skinless
• 2 tbsp Chinese five-spice powder
• 2 tsp sea salt
• 1 tsp black pepper, freshly ground
• 2 tbsp coconut aminos
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 cup raw cashews, soaked and drained
• 1/2 cup full-fat coconut milk
• 1 tbsp avocado oil

Instructions

1. 1

   Cut the chicken thighs into 1-inch cubes.

2. 2

   In a large bowl, combine the chicken with Chinese five-spice powder, sea salt, black pepper, coconut aminos, garlic, and ginger. Mix well to coat the chicken evenly. Marinate for at least 30 minutes or up to overnight in the refrigerator.

3. 3

   Soak cashews in hot water for 15 minutes, then drain and rinse. In a high-speed blender, blend cashews with coconut milk until smooth and creamy, setting aside.

4. 4

   Thread marinated chicken onto skewers, leaving space between each piece.

5. 5

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

6. 6

   In a large skillet, heat avocado oil over medium-high heat. Sear chicken skewers for 1-2 minutes on each side until browned and slightly charred. Transfer to the prepared baking sheet and bake for 8-10 minutes or until cooked through.

7. 7

   Serve the baked chicken skewers with a dollop of creamy cashew sauce on top, garnished with fresh cilantro leaves.