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Paleo Cashew Chicken: Paleo, One Pan, 30 Minutes

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4 1x
  • Category: Paleo Entree
  • Cuisine: Asian


For the Stir-Fry:

  • 1 pound chicken breasts, diced into 1” cubes
  • 3 green onions, chopped
  • 2 cups broccoli florets
  • 1 red or green pepper, thinly sliced
  • 1 cup sugar snap peas
  • 1 cup shredded carrots
  • 1/2 cup raw cashews (or lightly roasted is fine)
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt

For the Sauce:

  • 1/4 cup chicken broth
  • 4 tablespoons almond butter
  • 4 tablespoons coconut aminos
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger powder
  • Optional: 2 tablespoons honey(omit for Whole30)


  1. Heat olive oil in a large pan over medium-high heat
  2. Once hot, add diced chicken and salt and let begin to brown on both sides, about 5 minutes
  3. While chicken is browning, combine sauce ingredients into a small bowl, mix well and set aside
  4. Add garlic to the pan, followed by broccoli, peppers and snap peas
  5. Cook for about 5 minutes, stirring frequently, until vegetables are cooked halfway
  6. Add in the carrots, green onions and sauce and mix well to evenly coat
  7. Continue stirring frequently another 5-10 minutes until sauce has thickened and veggies are fully cooked
  8. Mix in the cashews and serve!
  9. If sauce hasn’t thickened but your veggies are tender to your preference (still crisp or fork tender), move the chicken and veggies with a slotted spoon to serving dish. Allow sauce to continue to thicken a few additional minutes. Once it’s bubbling and thick, pour over cashew chicken and mix.

Nutrition Facts:

  • Calories: 452
  • Sugar: 9
  • Fat: 24
  • Carbohydrates: 22
  • Protein: 37