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Homemade Easy Paleo Cashew Chicken Stir-Fry photo

Easy Paleo Cashew Chicken Stir-Fry

A quick, paleo-friendly cashew chicken stir-fry with a savory-sweet sauce and toasted cashews.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Baking Sheet
  • Large Skillet or Wok
  • Measuring cups and spoons
  • Small Bowl
  • Whisk or fork

Ingredients
  

  • 2/3 cup cashews
  • 1 tablespoon avocado oil
  • 1 pound chicken breast
  • sea salt to taste
  • black pepper to taste
  • 1 red bell pepper chopped
  • 1/2 cup green onions sliced, plus additional for garnish
  • 2 teaspoons garlic minced
  • 8 teaspoons rice vinegar
  • 1/4 cup water
  • 2 tablespoons coconut aminos
  • 1 tablespoon fresh hot chili paste
  • 1 tablespoon honey
  • 1/2 teaspoon Chinese five-spice powder
  • 1/2 teaspoon sesame oil
  • sesame seeds for garnish
  • cooked white rice or cauliflower rice for serving

Instructions
 

  • Preheat the oven to 350°F (175°C). Spread the cashews on a small baking sheet and toast in the oven until lightly golden, about 10–12 minutes. Remove and set aside.
  • Cut the chicken breast into bite-sized pieces and season lightly with sea salt and black pepper.
  • Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook until almost done with a small amount of pink remaining, about 4–6 minutes.
  • Add the chopped red bell pepper, sliced green onions, and minced garlic to the skillet. Cook, stirring, until the vegetables are tender and the chicken is no longer pink, about 3–4 minutes.
  • Pour in the rice vinegar and cook until it mostly evaporates, about 1–2 minutes.
  • In a small bowl, whisk together the water, coconut aminos, fresh hot chili paste, honey, and Chinese five-spice powder until smooth.
  • Pour the sauce mixture into the skillet, increase the heat to high, and bring to a boil. Cook, stirring, until the sauce thickens slightly, about 2–3 minutes.
  • Remove the skillet from the heat and stir in the sesame oil and toasted cashews.
  • Serve the cashew chicken over cooked white rice or cauliflower rice, and garnish with additional sliced green onions and sesame seeds.

Notes

  • Toast cashews until just golden to enhance flavor.
  • Adjust chili paste to taste for spice level.
  • Use cauliflower rice for a lower-carb option.
  • Slice chicken uniformly for even cooking.