This Easy Paleo Cashew Chicken Stir-Fry is the perfect gluten-free weeknight meal—better than any takeout, hands down.
I live in Springfield, Missouri, the birthplace of cashew chicken. No joke. It’s a little known fact that this dish actually originated in the Midwest. In fact, my house is a stone’s throw from the restaurant where David Leong, a World War II veteran, introduced this magical, sticky-sweet takeout dish to the world back in 1963. Perhaps that’s why I am totally obsessed with it. If we’re getting Chinese takeout, you can bet this will be my dish of choice every time. And who can blame me? Made with tender pieces of chicken, crisp vegetables, and a rich sweet-and-savory sauce, this dish is a true party for the taste buds.
Since I don’t order takeout often, I decided to try making my own version at home. I’m very happy to share the results with you today. Sure, the list of ingredients may seem a bit lengthy, but trust me. It’s going to be well worth the effort.
Is This Easy Paleo Cashew Chicken Stir-Fry Healthy?
Made with quality ingredients, including lean chicken breast, and very little fat, this is definitely a meal that is not just incredibly delicious, but also pretty good for you. If you want to boost the nutritional content, serve it with brown rice instead of white to amp up the fiber. You could also add in more vegetables, such as matchstick carrots, broccoli florets, or mushrooms.
If you’re vegan/vegetarian, replace the chicken with your preferred plant-based chicken alternative or this insanely good baked tofu.
What Is Five-Spice Powder?
A favorite in Asian cuisine, five-spice powder is a fragrant blend of five key spices: fennel seeds, Sichuan peppercorns, star anise, cloves, and sweet cinnamon. Some versions also include cardamom, ginger, or nutmeg for extra depth. With a complex flavor profile that spans sweet, sour, bitter, salty, and spicy, five-spice powder can be used in both sweet and savory preparations.
In desserts, five-spice powder lends a warm, distinct flavor to cakes, cookies, and other baked goods (such as this Five-Spice Eggless Zucchini Bread). It’s also delightful when lightly sprinkled over fruit salads, and especially on citrus. In savory dishes, five-spice powder can be used in dry rubs, marinades, and sauces, especially for meats like pork, duck, or chicken. It’s popular in stir-fries as well. Due to its intensity, a little goes a long way. Start with a small pinch and adjust to taste.
How to Make Ahead And Store
Once cooled, the stir-fry can be stored in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months. That said, bear in mind that storing in the freezer tends to affect the texture of the vegetables. They will lose their crispness and become a little soft.
Serving Suggestions
As far as I’m concerned, a stir-fry wouldn’t be complete without a side of crispy Egg Rolls or some Crispy Fried Wontons. Steamed Rice is a classic side. Room for dessert? I’d stick to something light and refreshing, such as this creamy Mango Sago.
Recipe
Ingredients
- 2/3 cup cashews
- 1 tablespoon avocado oil
- 1 pound chicken breast
- Sea salt
- Black pepper
- 1 red bell pepper chopped
- 1/2 cup sliced green onions plus additional for garnish
- 2 teaspoons garlic
- 8 teaspoons rice vinegar
- 1/4 cup water
- 2 tablespoons coconut aminos
- 1 tablespoon fresh hot chili paste
- 1 tablespoon honey
- 1/2 teaspoon Chinese five-spice powder
- 1/2 teaspoon sesame oil
- Sesame seeds for garnish
- Cooked white rice or cauliflower rice, for serving
Instructions
- Preheat oven to 350°F. Place the cashews on a small baking sheet and bake until lightly golden brown and toasted, about 10-12 minutes. Set aside.
- Heat the oil on med/high heat. Add in the chicken with a pinch of salt and pepper and cook until almost done, but with a little bit of pink left.
- Add the red pepper, green onion, and garlic, and cook until tender and the chicken is no longer pink.
- Add rice vinegar and cook until it has evaporated, about 1-2 minutes.
- Whisk together the water, coconut aminos, chili paste, honey, and five-spice powder.
- Add into the pan, turn the heat up to high, and bring to a boil. Once boiling, cook until thickened, approximately 2-3 minutes
- Remove from the heat, and stir in the sesame oil and cashews.
- Serve with rice of choice and garnish with green onion and sesame seeds.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Can’t wait to try this one. Looks yummy!