Thai Cashew Chicken Stir-Fry (paleo, gf, keto, if modified)
Thai Cashew Chicken stir fry with crispy onions, glazed in a salty sweet cashew nut sauce is off the chart delicious and easy! This is a must for chicken and Thai food lovers!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup raw cashew nuts (unsalted)
- 1 lb chicken breasts (dice to ½ inch (1.27cm) cubes)
- ½ tsp coarse sea salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp baking soda
- 1 tbsp coconut aminos
- ½ tbsp olive oil
- 3 tsp tapioca starch (or arrowroot starch)
- 3 tbsp avocado oil (divided, stir-fry use)
- 4 oz yellow onion (sliced, about half of one medium onion)
- 0.6 oz garlic cloves (sliced, about 3 cloves)
- 0.25 oz ginger (finely minced)
- 3 pieces Thai dry red chilis (cut open and seeded, optional)
- 3 bulb scallions (sliced to 1.5 inch (3.8cm) sections, white and green parts separated)
- 1 whole bell pepper (dice to ½ inch cubes)
- 1.5 tbsp coconut aminos
- ½ tbsp fish sauce
- 2 tbsp apple cider vinegar
- 2-2.5 tbsp peach jam (or apricot jam)
- 1 tsp tapioca starch (or ⅛ tsp xanthan gum)
Instructions
- 1
Dice the chicken and combine with the seasonings from salt to starch. Set aside in the fridge.
- 2
Slice the onion, break up the slices in one plate. Prepare the garlic, ginger, chilis, and white scallion parts on another plate. Dice the bell pepper. Make the sauce in a bowl.
- 3
Preheat a wok, large stainless steel saute pan, or cast iron, over medium heat until it feels warm when placing your palm near the surface, about 2-3 inches away. Add 1.5 tbsp oil. Add the chicken and spread them out to a single layer. Pan fry over medium-high heat for 4 minutes the first side and 3 minutes the flip side. The chicken should be cooked. Scoop out the chicken and leave the oil in the pan.
- 4
Add 1 tbsp oil. Lower the heat to medium. Saute the onion for 10 seconds and scoop out.
- 5
Add garlic, ginger, chili, and white scallion parts with a pinch of salt. Saute for 8-10 seconds. Add bell peppers, saute for 10 seconds.
- 6
Stir the sauce again then add it to the pan. The sauce will thicken in 10 seconds.
- 7
Return the chicken, cashew, and onion to the pan. Add the green scallion parts and toss for 10 seconds before turning off the heat.
- 8
Serve hot or warm with rice, cauliflower rice, or shirataki fried rice.