Healthy Cashew Chicken (Paleo + Whole30)

This Paleo + Whole30 cashew chicken is ready in 30 minutes! This healthy stir fry is light, super satisfying and even easy to make for a weeknight dinner!

Course Main Course
Cuisine Asian, Chinese
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Author Justin + Erica Winn | Real Simple Good


For the sauce:

  • 1/4 cup coconut aminos
  • 1/4 cup water
  • 1 tsp sesame oil
  • 2 inches fresh ginger, minced or grated on a microplane (about 1 tbsp)
  • 4 cloves garlic, minced (or sub 1 tbsp garlic oil)

For the rest:

  • 6 cups cauliflower, riced
  • 2 cups broccoli florets
  • 1 red bell pepper, chopped
  • 4 green onions, chopped into 1" pieces
  • 3/4 cup roasted cashews, unsalted


  1. Make sauce by whisking together all the sauce ingredients in a bowl or jar and set aside.

  2. Prep all chicken and veggies as noted and set aside.

  3. Place tapioca starch, salt and pepper in a bowl. Mix with a fork or whisk. Add cubed chicken to bowl and toss to coat.

  4. In a large skillet, add avocado oil and heat to medium heat. Once hot, add chicken to pan and cook, stirring occasionally until chicken is almost cooked through.

  5. Add sauce, broccoli, bell pepper, onion and cashews to pan. Stir to coat and turn heat down to low. Continue to cook while you make your cauliflower rice.

  6. In a separate pan over medium heat, add 1 tbsp avocado oil and cauliflower rice. Cook until cauliflower softens and heats through, about 5 minutes. Season with salt and pepper, to taste.

  7. Put it all together - add cauliflower rice to a bowl and top with the cashew chicken. Enjoy!