Paleo Cashew Chicken (Whole30, Keto) Recipe

Introduction

This Paleo Cashew Chicken recipe offers a delicious, healthy twist on a classic Chinese takeout favorite. Packed with tender chicken, crisp vegetables, and crunchy cashews in a flavorful sauce, it’s ready in just 30 minutes. Perfect for those following Whole30, Keto, or gluten-free diets.

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, if not paleo or Whole30)
• 2 tablespoons coconut oil
• 1/4 cup coconut aminos (or gluten-free soy sauce, if 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, minced
• 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, for garnish

Instructions

1. Toast cashews: Preheat your oven to 350°F. Spread the cashews on a baking sheet in a single layer and toast them for about 5 minutes, until lightly browned and fragrant. Set aside.
2. Prepare the sauce: In a small bowl, whisk together coconut aminos, white vinegar, sesame oil, ground ginger, red pepper flakes, honey (if using), and chicken broth or water. Set aside.
3. Coat the chicken: Place the diced chicken in a large bowl. Sprinkle with sea salt, black pepper, and arrowroot starch. Toss until the chicken is evenly coated.
4. Cook the chicken: Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the chicken pieces. Cook for 3-4 minutes, turning frequently, until the chicken is golden brown and cooked through. Transfer the chicken to a plate.
5. Stir-fry vegetables: In the same skillet, add 1 tablespoon of coconut oil. Sauté the minced garlic until fragrant, about 30 seconds. Add the bell pepper, broccoli florets, sugar snap peas, and half of the chopped scallions. Cook, stirring often, for 5-10 minutes until the vegetables are tender but still crisp. Return the cooked chicken to the skillet.
6. Add sauce and finish: Pour the prepared sauce over the chicken and vegetables. Toss everything to coat evenly and let the sauce simmer for 1-2 minutes until slightly thickened. Stir in the toasted cashews and remaining scallions. Remove from heat and garnish with sesame seeds before serving.

Tips & Variations

• For a Whole30-compliant version, omit the honey and use only coconut aminos for sweetness.
• Substitute arrowroot starch with tapioca starch if preferred or if arrowroot is not available.
• Try adding other favorite vegetables like snap peas, carrots, or mushrooms for more variety.
• Serve over cauliflower rice for a low-carb, grain-free meal.

Storage

Store leftover Paleo Cashew Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the 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 other nuts instead of cashews?

Yes, you can substitute cashews with almonds or pecans, but the texture and flavor will be slightly different. Toast the nuts before adding for best results.

Is this recipe suitable for Whole30 and Keto diets?

Yes, this recipe can be made Whole30-friendly by omitting honey and using coconut aminos only. It is naturally low-carb and works well for Keto diets as well.

Paleo Cashew Chicken (Whole30, Keto) Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

This Paleo Cashew Chicken recipe is a healthy, homemade spin on the classic Chinese takeout dish, featuring tender chicken, crunchy cashews, broccoli, snap peas, bell peppers, and a savory-sweet sauce. Ready in 30 minutes or less, this dish is Whole30, Keto, gluten-free, and soy-free, making it perfect for those seeking a nutritious and flavorful meal without compromising dietary preferences.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Paleo, Asian-inspired
• Diet: Paleo

Ingredients

Scale 1x2x3x

Chicken and Coating

• 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

Sauce

• 1/4 cup coconut aminos or gluten free soy sauce
• 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

Vegetables and Others

• 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
• 3 tablespoons coconut oil (divided: 2 tbsp and 1 tbsp)
• Sesame seeds, to garnish

Instructions

1. Toast cashews: Preheat oven to 350°F. Place cashews in a single layer on a baking sheet and toast in the oven for about 5 minutes until lightly browned and fragrant. Remove and set aside.
2. Prepare the sauce: In a small bowl, whisk together coconut aminos, white vinegar, sesame oil, ground ginger, honey (if using), red pepper flakes, and chicken broth. Set aside to allow flavors to meld.
3. Coat chicken: In a large bowl, combine diced chicken with sea salt, black pepper, and arrowroot starch. Toss until all pieces are evenly coated for a light crust when cooked.
4. Cook chicken: Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Once hot and shimmering, add the coated chicken pieces. Cook for 3–4 minutes, turning frequently to brown all sides evenly. The chicken should be golden and almost cooked through. Transfer chicken to a plate and set aside.
5. Stir-fry vegetables: In the same skillet, add remaining tablespoon of coconut oil. Add minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Add red bell pepper, broccoli florets, sugar snap peas, and scallions. Stir-fry for 5–10 minutes, stirring frequently, until vegetables are tender-crisp.
6. Add chicken back: Return cooked chicken pieces to the skillet with the vegetables, stirring to combine evenly.
7. Add sauce: Pour the prepared sauce over the chicken and vegetables. Toss everything together so all pieces are coated. Let the mixture simmer for 1–2 minutes to thicken the sauce slightly.
8. Finish with cashews: Stir in the toasted cashews and additional chopped scallions if desired. Mix well and cook for another minute to warm through.
9. Serve: Garnish with sesame seeds and serve hot. This dish pairs wonderfully with cauliflower rice for a complete paleo-friendly meal.

Notes

• For Whole30 compliance, omit the honey in the sauce.
• Arrowroot starch is paleo-friendly; corn starch can be used but is not paleo or Whole30 compliant.
• Use coconut aminos to keep the recipe soy-free and paleo-friendly instead of gluten-free soy sauce.
• To make it keto-friendly, ensure the honey is omitted.
• Toast cashews carefully to avoid burning; keep an eye on them as ovens vary.
• Serve with cauliflower rice to keep the meal paleo and low carb.

Keywords: Paleo Cashew Chicken, Whole30 cashew chicken, Keto cashew chicken, gluten-free cashew chicken, healthy chicken stir-fry, paleo dinner recipe, sugar snap peas, broccoli cashew chicken