Chicken and Cashew Stir Fry

4.5/5 rating (4 votes)
Chicken and Cashew Stir Fry

Thank you goes to Shop Rite of Manchester and E. Hartford, CT for their ingredients to prepare this yummy Paleo recipe!



  • Marinade: 2 teaspoon arrowroot flour dissolved in 2 tablespoon coconut aminos + 1 tablespoon water
  • 2-3 boneless chicken breasts, cut into small strips
  • 1 medium yellow onion, sliced
  • 3-4 cloves garlic, finely chopped
  • 3/4 – 1 teaspoon red pepper flakes
  • 1 lemongrass stalk, pale section sliced and minced (available at Asian stores and Shop Rite in with the herbs)
  • 1/2 cup red cabbage, thinly sliced
  • 4 green onions, cut into thirds
  • 1/2 cup cashews, unsalted
  • 1/4 cup low sodium chicken broth (or homemade)
  • 1 teaspoon coconut oil or olive oil


  1. In a medium bowl combine the marinade ingredients together. Add chicken and coat well with marinade mixture. Set aside

  2. In a large wok or sauté pan add coconut or olive oil and heat to a medium/high temperature.

  3. Add onion, garlic, chili flakes and lemongrass and sauté for 5 minutes.

  4. Add in chicken and sauté until chicken is cooked (about 4-5 minutes). Then add red cabbage.

  5. While cooking if the pan becomes dry add chicken broth slowly to the pan (about a tablespoon at a time.

  6. Add all of the sauce ingredients into a bowl. Add the arrowroot last whisking in slowly and dissolving into the sauce mixture.

    Add sauce mixture to the pan, add the cashews and sliced green onions.

    Taste and test for salt or you can add more fish sauce or even coconut aminos (based on your taste).

    Serve on a large platter with the juices!

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