Paleo Cashew Chicken (Whole30, Keto) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add chicken back: Return cooked chicken pieces to the skillet with the vegetables, stirring to combine evenly.
- 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.
- Finish with cashews: Stir in the toasted cashews and additional chopped scallions if desired. Mix well and cook for another minute to warm through.
- 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
