I love any Paleo recipe that tastes like a cheat meal and this Cashew Chicken recipe is certainly one of them! In fact, we actually ordered Cashew Chicken from a Chinese restaurant recently, and it wasn’t nearly as good as this one.
This is also a great meal to use for leftovers, or to take for lunch the next day. I like to make coconut cauliflower rice to go along with this as well!
Paleo Cashew Chicken
- 4 boneless, skinless chicken breasts cut into bite-sized pieces
- 2 Tbsp arrowroot powder
- 2 red bell peppers cut into bite-sized pieces
- 1.5 cups cashews unsalted
- 2 Tbsp coconut oil
- 3/8 cup coconut aminos
- 1/4 cup rice vinegar
- 2 Tbsp tomato paste
- 3 Tbsp honey
- 2 tsp minced garlic
- 1.5 Tbsp grated ginger
- 2 tsp sriracha omit if strict Paleo
- red pepper flakes
In a bowl, mix together all ingredients for the sauce. Use as much of the red pepper flakes as you like - I like it a little spicier and tend to use more. Set sauce aside.
Heat the coconut oil in a skillet. Add the red pepper and saute for 2-3 minutes. Scoop peppers out of the skillet and set aside. Don't wipe out pan.
In a Ziploc bag, add the chicken pieces and arrowroot flour. Shake until the chicken pieces are coated and add to the skillet. Feel free to add a bit more coconut oil if necessary.
Try to keep the chicken pieces from touching each other in the skillet. Cook until chicken is almost done and outsides are seared.
Add in the sauce, bell peppers and cashews. Reduce heat to medium low and simmer, allowing the sauce to thicken and the chicken to finish cooking, about 3-5 minutes.
I like to serve this with coconut cauliflower rice. Heat coconut oil in a skillet over medium and add the cauliflower rice, along with unsweetened coconut flakes. Stir well and cook about 5 mintues.