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Paleo Cashew Chicken Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/paleo-cashew-chicken-recipe/