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
Ingredients
- 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
Sauce Ingredients
- 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
Instructions
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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.
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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.
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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.
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Try to keep the chicken pieces from touching each other in the skillet. Cook until chicken is almost done and outsides are seared.
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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.
Recipe Notes
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.
