Go Back
+ servings

Easy Paleo Cashew Chicken (Gluten Free, Dairy Free, Low Carb)

This easy paleo cashew chicken can all be prepared in just one pan, and it is delightful with lots of flavor coming from nutritious veggies & a tangy Asian inspired stir fry sauce. It's the perfect gluten free, dairy free and low carb lunch or dinner for the whole family to enjoy.
Course Main Course
Cuisine American, Chinese
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 480kcal



Cashew Chicken

  • 3/4 cup raw cashews
  • 2 pounds boneless skinless chicken thighs cut into bite size pieces
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons arrowroot flour please do not substitute!
  • 2 tablespoons avocado oil or olive oil
  • 2 large red bell peppers cut into chunks
  • 1 medium broccoli head cut into florets
  • 1 handful dried red chili peppers or less/more depending on spice preference
  • 1/2 cup green onions sliced
  • 4 garlic cloves minced
  • 1-2 tablespoons arrowroot flour SEE NOTES
  • 1-2 tablespoons water SEE NOTES


  • Prepare the sauce first. In a small bowl, whisk together all of the ingredients until combined thoroughly. Set aside.
  • In a dry, large and heavy skillet or wok, add the cashews in a single layer. Heat over medium heat for 2-3 minutes until golden brown, and they are giving off a toasty fragrance. Stir frequently to prevent burning. Set aside.
  • On a large and flat surface like a cutting board, toss cubed chicken with salt, pepper, and arrowroot. Be sure it is coated evenly. I like to use my hands here.
  • Heat avocado oil over high heat for 2 minutes and add cubed chicken to pan, one batch at a time. Be sure not to overload the pan or it will not cook evenly. Cook for 4-5 minutes, stirring frequently but allowing the chicken to turn golden and crisp up. Using a slotted spoon, move from pan and transfer to a large bowl or plate, leaving the chicken juices / oil left behind.
  • Add peppers, broccoli and chili peppers to the pan. Saute for 5-7 minutes, until the vegetables have become fork tender. Add the chicken back into the pan and cook an additional 4-5 minutes until the chicken has cooked through completely.
  • Add green onions, garlic cloves and toasted cashews. Stir well. Add sauce to the pan and toss to coat. Create your arrowroot slurry (SEE NOTES) and continue stirring. Once the sauce has reached your desired consistency, serve over a bed of cauliflower rice or white rice with extra green onions.


You will want to create an arrowroot slurry with the arrowroot flour and water. Start by combining just 1 tablespoon of flour with 1 tablespoon of water. When the cashew chicken is finished cooking, slowly drizzle this mixture into the sauce in the pan while stirring slowly. If it doesn't reach to your desired thickness, do another tablespoon of each!


Calories: 480kcal | Carbohydrates: 25g | Protein: 36g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 144mg | Sodium: 1407mg | Potassium: 944mg | Fiber: 5g | Sugar: 5g | Calcium: 87mg