20 Minute Paleo Cashew Chicken

20 Minute Paleo Cashew Chicken

May 14, 2023Anneliese Walker

This quick recipe is paleo, but I listed the alternative ingredients in parenthesis if you don't have all of them! We have made this with both light and dark meat. 


  • (or Breasts/Tenders ~2lbs) Chicken Thighs
  • (4 Tablespoons) Coconut Oil (or olive oil)
  • (3 Tablespoons) Arrowroot Starch (or cornstarch)
  • (3 cut into strips) Assorted Bell Peppers
  • (1 cut into strips/thick chunks) Onion
  • (1/2 cup) Coconut Aminos (or balsamic vinegar or soy sauce)
  • (2 Tablespoons) Coconut Vinegar (or white vinegar)
  • (1 teaspoon) Garlic
  • (1/2 teaspoon) Ground Ginger
  • (1/3 cup) Honey (or sugar or maple syrup)
  • (1/4 teaspoon) Red Pepper Flakes
  • (1/2 teaspoon) Salt
  • (1 cup) Cashews
  • (for garnish) Green Onion
  • Cauliflower Rice (or Rice)


  1. Heat oil in large saute pan over medium heat.  Toss the chicken in a bowl with the arrowroot (or cornstarch) until chicken is coated.  Add the chicken to the pan and saute until the chicken is golden on both sides
  2. Remove the chicken and set aside in a bowl.  Add the remaining oil to the hot pan.
  3. Add the bell peppers and onions to the pan and saute for 4-5 minutes until onion is translucent and the peppers have softened.  Add the chicken back in with the vegetables.
  4. While the peppers are cooking, in a mixing bowl whisk together the coconut aminos (soy sauce), vinegar, garlic, ginger, honey, red pepper and salt.
  5. Pour the sauce in the pan and toss with the chicken and vegetables.  Bring to a boil and cook for 1-2 minutes, stirring constantly until the sauce has thickened.  Stir in the cashews and 3/4 of the green onions.
  6. Serve over rice and sprinkle the remaining green onions on the top.

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