Whole 30 Cashew Chicken

Whole 30 Cashew Chicken - This is SO much better than takeout (not to mention a million times healthier), but it has all those classic flavors you love so much!

5 from 1 reviews

This whole 30 and paleo approved cashew chicken will satisfy even the WORST takeout craving!!



For the stir fry

  • 3 pounds boneless, skinless chicken thighs, trimmed and diced into bite sized pieces (about 2.5 pounds after trimmed)
  • 1/2 onion, diced
  • 1 head broccoli, chopped into small florets
  • 8 oz can sliced water chestnuts, drained
  • 1 cup cashews
  • 1 pinch red pepper flakes
  • Sliced green onions (optional garnish)

For the sauce

  • 1/2 cup coconut aminos
  • 1/4 cup veggie or chicken broth
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, peeled finely minced*
  • 1 teaspoon sesame oil
  • 2 teaspoons arrowroot powder


  1. Add some avocado oil (or other high heat oil – coconut would work) in a large skillet over medium high heat. When hot, add your chicken and season with salt and pepper. Cook, stirring occasionally, until browned and just cooked through. Remove to a plate
  2. In the same pan your chicken cooked in, add some more oil and then add your broccoli and onion. Season with salt and pepper and cook, stirring often, until the veggies have softened but the broccoli still has some bite.
  3. Meanwhile, make your sauce: whisk all the sauce ingredients together in a bowl and set aside
  4. When your veggies are almost ready, add your chicken back to the pan and then add your sauce. Cook for a few minutes until the sauce has thickened and the garlic/ginger has had a chance to soften a bit. Won’t take more than a minute or two!
  5. Stir in your cashews and water chestnuts, season to taste, and serve!


Optional topping is sliced green onions. I like to serve this over cauliflower rice!

*Ginger tip: freeze it! I always have ginger in my freezer. It makes it last forever, AND it makes it easy to peel and mince or grate.