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20 Minute Paleo Cashew Chicken Recipe


  • 4 tbsp Coconut Oil, divided

  • 2 pounds Chicken Tenders, cut into cubes

  • 3 tbsp Arrowroot Starch

  • 2 Red Bell Peppers, cut into strips

  • 1 Green Bell Pepper, cut into strips

  • 1 Onion, cut into thick cubes

  • 1/2 cup Coconut Aminos (or balsamic vinegar)

  • 2 tbsp Coconut Vinegar (or any white vinegar)

  • 1 tsp Minced Garlic

  • 1 tsp Minced Ginger, or 1/2 tsp ground ginger

  • 1/4 tsp Red Pepper Flakes

  • 1/2 tsp Sea Salt

  • 1 cup Cashew Halves

  • 1/2 cup Sliced Green Onion

*Always use organic & unsweetened ingredients whenever possible.


  1. Heat 2 tbsp of the coconut oil in a large saute pan over medium/high heat. Place the chicken & arrowroot powder in a bowl & toss until chicken is coated. Add the chicken to the hot pan of oil & saute until the chicken is golden on all sides, stirring every 20 seconds or so.

  2. Remove the chicken & set aside in a bowl. Place the pan back on the heat & add the remaining 2 tbsp of oil.

  3. Add the bell peppers & onion to the pan & saute for 4-5 minutes, or until onion is translucent & peppers have begun to soften. Add the chicken back into the pan & mix in with the vegetables.

  4. In a mixing bowl, whisk together the coconut aminos, vinegar, garlic, ginger, red pepper, & salt.

  5. Pour the sauce into the pan & toss with the chicken & vegetables. Bring sauce to a boil & cook for 1-2 more minutes, stirring constantly, until sauce has thickened. Stir in the cashews & 3/4 of the green onions.

  6. Remove from heat. Sprinkle the remaining green onions over the top of the chicken & serve over cauliflower rice. Cook time: 15 mins Total time: 20 mins


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