Paleo Cashew Chicken
Paleo Cashew Chicken. Whole30 and Keto Cashew Chicken recipe with tender juicy stir-fry chicken breasts. This healthy, low carb, and flavorful Paleo Cashew Chicken is easy and quick to make, packed with big flavor. Learn how to make cashew nut chicken tender, soft, and moist for the best Cashew Chicken recipe !
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ½ lbs chicken breasts (thin sliced (think sashimi thin slices))
- 1 small yellow onion (diced)
- 1 red and 1 green bell peppers (diced (or replace green bell pepper for ¾ pint shishito peppers))
- 3 garlic cloves (minced)
- 3 tsp fresh ginger (finely chopped)
- 2 tbsp Entube’s Harissa chili paste (alternative: tomato paste)
- ⅓ cup raw or toasted cashew
- Coarse salt and white pepper to taste
- Coconut oil or ghee (saute use)
- 2 tbsp coconut aminos
- 1 tbsp Red Boat fish sauce
- ¼ tsp arrowroot powder
- 1 egg white (lightly beaten)
- ½ tsp sea salt
- Pinch of white pepper
- ¾ tbsp arrowroot powder
Instructions
- 1
Combine thin sliced chicken breasts with ingredients under “my signature formula to make stir-fry chicken tender”. Mix everything well. Set aside in the fridge.
- 2
Velvet technique: Bring a pot of water to boil. After boiling, lower the temperature to simmering, add 1 tbsp oil, and add chicken from the previous step. Stir the water gently to separate the chicken pieces and prevent them from sticking to each other. After about 1 minute, or as soon as the chicken turns white color, set the chicken aside and drain well. (*Note: the chicken is not cooked through at this stage. We will finish cooking in the following steps)
- 3
Saute peppers: In a large saute skillet, heat 1 ½ tbsp avocado oil over high heat. When hot, saute diced onions, shishito peppers (or green bell peppers), and red bell peppers with a pinch of salt and white pepper. When the onions just turn translucent and the peppers are still crunchy. Set them aside over a large serving bowl along with any juice/liquid in the skillet.
- 4
Saute aromatics: Use the same saute pan (there should be no liquid juice in the skillet), heat 1-2 tbsp avocado oil over medium-high heat. When hot lower the heat to medium. Add minced garlic, chopped ginger, harissa paste, and a small pinch of salt. Stir-fry the aromatics for about 10 seconds until fragrant. If it feels too dry when sauteing the aromatics, add a bit more cooking oil.
- 5
Add chicken: Drain the chicken well and make sure there’s no additional liquid before adding them back to the skillet. Stir-fry with the aromatics and harissa paste for an additional minute. Add “stir-fry sauce combo”. Keep stir-frying until the chicken is cooked through. A few minutes before turning off the heat, add ⅓ cup cashew to the skillet. Coat the sauce over.
- 6
Serve: Pour the sauce, chicken, and cashew nuts over bell peppers and onions. Serve hot.