Paleo Chicken with Cashew Nuts
Elevate your weeknight dinner game with this delicious Paleo Chicken with Cashew Nuts recipe—a healthy, gluten-free, and dairy-free dish that's packed with flavor! Tender, bite-sized pieces of seasoned chicken breast are stir-fried to perfection and paired with crunchy, golden-toasted cashews for a satisfying crunch. Fresh vegetables like vibrant red bell peppers and crisp broccoli add a boost of color, nutrients, and texture, while coconut aminos infuse the dish with a savory-sweet balance reminiscent of traditional Asian-inspired sauces, but completely soy-free. Aromatic ginger and garlic deepen the flavor profile, while a quick garnish of green onions adds a pop of freshness. Ready in just 35 minutes, this one-skillet wonder is perfect for busy nights, and with its clean ingredients, it’s an ideal choice for paleo diets and anyone seeking wholesome, bold flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 100 grams raw cashew nuts
- 2 tablespoons coconut oil
- 3 tablespoons coconut aminos
- 1 inch piece fresh ginger
- 3 cloves garlic
- 1 medium red bell pepper
- 150 grams small broccoli florets
- 2 stalks green onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Dice the chicken breast into bite-sized pieces and season with salt and black pepper.
Peel and grate the ginger and mince the garlic cloves. Set aside.
Slice the red bell pepper into thin strips and chop the green onions.
In a large skillet, heat 1 tablespoon of coconut oil over medium-high heat.
Add the raw cashew nuts and toast them for about 2-3 minutes until golden brown, stirring frequently. Remove from the skillet and set aside.
In the same skillet, add the remaining coconut oil. Once hot, add the diced chicken pieces and stir-fry until cooked through and lightly browned, about 5-6 minutes. Remove and set aside.
In the same skillet, add the grated ginger and minced garlic and sauté for about 30 seconds until fragrant.
Add the broccoli florets and red bell pepper strips. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken and toasted cashew nuts to the skillet.
Pour the coconut aminos over the mixture and stir well to combine all the ingredients.
Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Garnish with chopped green onions before serving.
Serve hot, enjoy your Paleo Chicken with Cashew Nuts.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 22.7 g | ||
| Protein | 180.3 g | 361% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 211 mg | 16% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2845 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
