Go Back
Paleo cashew chicken with broccoli and red pepper.
Print Recipe
5 from 7 votes

One-Pan Paleo Cashew Chicken

Taking only 30 minutes to make, this Paleo Cashew Chicken is loaded with veggies, lean protein, and so much flavor! It’s a lower carb healthy meal that everybody will devour!
Prep Time10 minutes
Cook Time20 minutes
Course: Dinner
Diet: Gluten Free
Keyword: Cashew Chicken
Method: Stovetop
Author: Lexi's Clean Kitchen


  • 1 tablespoon sesame oil
  • 1/3 cup coconut aminos
  • 2 tablespoons rice vinegar
  • 2 tablespoon honey or coconut sugar
  • 1 teaspoon chili garlic sauce or chili flakes
  • 2 lb. boneless skinless chicken breast diced into bite sized pieces (see note)
  • ¼ cup arrowroot starch
  • Salt and pepper
  • 1 tablespoon avocado oil
  • 1 ” piece ginger peeled and grated
  • 2 cloves garlic minced
  • 1 large red bell pepper cored and diced
  • 1 cup shelled edamame if frozen, thawed
  • 2 cups 1" broccoli florets
  • ¼ cup water
  • 1 cup roasted and salted cashews
  • Minced cilantro for garnish


  • Whisk together sesame oil, coconut aminos, rice vinegar, honey, and chili garlic sauce in a bowl. Set sauce aside.
  • Cut chicken into 1" pieces and place inside of a large bowl with arrowroot starch and a big pinch of salt and pepper. Toss to coat the chicken fully.
  • Heat avocado oil in a large, heavy skillet. Once hot, lightly brown chicken on both sides, in batches if necessary, about 3-4 minutes per side.
  • Remove chicken from the skillet and set aside. To the pan add ginger and garlic and cook for 1 minute. 
  • Add in the bell pepper, edamame, broccoli florets and water and cook until the water has evaporated and the veggies are crisp-tender about 5-7 minutes.
  • Pour the sauce into the skillet. Once the sauce has boiled, add back the chicken and the cashews and cook through until hot, about 2 more minutes.
  • Divide cashew chicken into four bowls, and sprinkle with cilantro. If desired, you can also serve it with rice or cauliflower rice.


If desired, you can use boneless chicken thighs instead of chicken breasts.


Serving: 1/4 recipe | Calories: 627kcal | Carbohydrates: 33g | Protein: 63g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 120mg | Sodium: 721mg | Fiber: 4g | Sugar: 17g