20 Minute Paleo Cashew Chicken

February 28, 2019 • 0 comments

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. Recipe courtesy - https://www.mynaturalfamily.com/recipes/paleo-recipes/paleo-cashew-chicken-recipe/
  • Prep Time:
  • Servings: 6-8


  • (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)


  - 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

- Remove the chicken and set aside in a bowl.  Add the remaining oil to the hot pan.

- 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.

- While the peppers are cooking, in a mixing bowl whisk together the coconut aminos (soy sauce), vinegar, garlic, ginger, honey, red pepper and salt.

- 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.

- Serve over rice and sprinkle the remaining green onions on the top.