Paleo Cashew Chicken Recipe

Introduction

This Paleo Cashew Chicken is a flavorful and satisfying stir-fry that combines tender chicken, crunchy cashews, and fresh vegetables in a savory sauce. It’s a perfect dish for a quick weeknight dinner that feels both nourishing and delicious.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, diced into 1″ cubes
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons arrowroot starch or corn starch (not paleo or Whole30)
• 2 tablespoons coconut oil
• 1/4 cup coconut aminos or gluten free soy sauce (not Paleo or Whole30)
• 1 1/2 tablespoons white vinegar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• 1 tablespoon honey (omit for Whole30)
• 1/4 cup chicken broth or water
• 1 tablespoon coconut oil (for vegetables)
• 3 cloves garlic
• 1 medium red bell pepper, seeded and chopped into 1″ pieces
• 2 cups broccoli florets
• 1 1/2 cups sugar snap peas
• 3 scallions, chopped
• 1 cup raw cashews
• Sesame seeds, to garnish

Instructions

1. Step 1: Preheat the oven to 350°F. Spread the cashews evenly on a baking sheet and toast for about 5 minutes until fragrant. Set aside.
2. Step 2: In a small bowl, whisk together coconut aminos, white vinegar, sesame oil, ground ginger, red pepper flakes, honey, and chicken broth. Set the sauce mixture aside.
3. Step 3: Place the cubed chicken in a large bowl. Sprinkle with sea salt, black pepper, and arrowroot starch. Toss until the chicken is evenly coated.
4. Step 4: Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 3-4 minutes, turning occasionally, until golden brown and cooked through. Transfer chicken to a plate.
5. Step 5: In the same skillet, add 1 tablespoon of coconut oil. Sauté the garlic until fragrant, about 30 seconds, then add the bell pepper, broccoli, sugar snap peas, and scallions. Cook for 5-10 minutes, stirring frequently, until vegetables are tender-crisp.
6. Step 6: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the top and toss everything together until evenly coated. Let the sauce simmer for 1-2 minutes to thicken slightly.
7. Step 7: Stir in the toasted cashews and additional scallions if desired. Garnish with sesame seeds and serve hot, ideally over cauliflower rice for a paleo-friendly meal.

Tips & Variations

• If using a stainless steel pan, make sure the coconut oil is hot and sizzling before adding chicken to prevent sticking.
• For a thicker sauce, allow it to simmer an extra 1-2 minutes before serving.
• Omit honey to make this recipe Whole30 compliant.
• Swap cashews for almonds or walnuts for a different nutty flavor.

Storage

Store leftover cashew chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Avoid overheating to keep the chicken tender and vegetables crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with firm tofu, shrimp, or beef strips depending on your preference, adjusting cooking times accordingly.

Is arrowroot starch necessary?

Arrowroot starch helps give the chicken a light crispy coating and thickens the sauce. If you avoid starches, you can skip it but the texture may be slightly different.

Paleo Cashew Chicken Recipe

Print Recipe

★★★★★

5 from 551 reviews

This Paleo Cashew Chicken is a delicious, healthy stir-fry packed with tender chicken, crunchy vegetables, and toasted cashews in a flavorful sauce made with coconut aminos and warming spices. It’s a perfect gluten-free and paleo-friendly main dish that’s quick to prepare and cook, ideal for a nutritious weeknight dinner or meal prep.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stir Fry
• Cuisine: Chinese
• Diet: Paleo

Ingredients

Scale 1x2x3x

For the Chicken:

• 1 1/2 pounds boneless skinless chicken breast, diced into 1″ cubes
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons arrowroot starch (or corn starch, not paleo or Whole30)
• 2 tablespoons coconut oil

For the Sauce:

• 1/4 cup coconut aminos (or gluten free soy sauce, not paleo or Whole30)
• 1 1/2 tablespoons white vinegar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• 1 tablespoon honey (omit for Whole30)
• 1/4 cup chicken broth or water

For the Vegetables:

• 1 tablespoon coconut oil
• 3 cloves garlic, minced
• 1 medium red bell pepper, seeded and chopped into 1″ bite-sized pieces
• 2 cups broccoli florets
• 1 1/2 cups sugar snap peas
• 3 scallions, chopped
• 1 cup raw cashews
• Sesame seeds, for garnish

Instructions

1. Toast Cashews: Preheat your oven to 350°F (175°C). Spread the raw cashews in a single layer on a baking sheet and toast them for about 5 minutes until golden and fragrant. Remove and set aside.
2. Prepare the Sauce: In a small bowl, whisk together the coconut aminos, white vinegar, sesame oil, ground ginger, red pepper flakes, honey, and chicken broth until well combined. Set the sauce aside for later use.
3. Coat Chicken: Place the cubed chicken in a large bowl. Sprinkle with sea salt, black pepper, and arrowroot starch. Toss thoroughly until each piece of chicken is evenly coated with the starch and seasoning.
4. Cook Chicken: Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat until the oil is sizzling hot. Add the coated chicken cubes and cook, stirring and flipping frequently, until golden brown on all sides, about 3 to 4 minutes. Once cooked through and browned, transfer the chicken to a plate and set aside.
5. Stir-fry Vegetables: In the same skillet, add 1 tablespoon of coconut oil. Add the minced garlic and saute until fragrant, about 30 seconds to 1 minute. Add the chopped red bell pepper, broccoli florets, sugar snap peas, and chopped scallions. Stir-fry the vegetables for 5 to 10 minutes, stirring frequently until they are tender crisp.
6. Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture. Toss everything together to coat well, then let the sauce simmer for 1 to 2 minutes until it thickens slightly.
7. Add Cashews and Garnish: Stir in the toasted cashews and additional chopped scallions. Transfer to serving plates and garnish with sesame seeds. Serve hot, ideally over cauliflower rice or your preferred side.

Notes

• If using a stainless steel pan (not non-stick), ensure the coconut oil is hot and sizzling before adding chicken. Let the chicken brown fully on one side before flipping to prevent sticking.
• If the chicken sticks to the pan, wait a bit longer before flipping; it will release once properly seared.
• To thicken the sauce further, allow it to simmer an additional 1 to 2 minutes in the skillet.
• Honey can be omitted for Whole30 compliance.
• Arrowroot starch can be substituted with corn starch if not following Paleo or Whole30 diets.

Keywords: Paleo cashew chicken, gluten free chicken stir fry, healthy paleo recipes, Whole30 chicken, keto cashew chicken, low carb chicken recipe