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20-Minute Paleo Cashew Chicken Recipe with Video

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Clean Eating Recipes
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Under 30 Minutes
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I love this Paleo cashew chicken recipe because it’s so, so easy – and so fast. And so good. And it tastes good, no matter what diet you are on. I’ve made it for people that aren’t on any diet and they love it.

20 Minute Paleo Cashew Chicken Recipe with Video {Gluten-Free, Clean Eating, Dairy-Free}

This Clean Eating quick & easy cashew chicken recipe is all made in one pan and our whole family loves it. I mean who doesn’t love cashews? I often make this easy cashew chicken recipe for my family of six. I love it because it’s comforting, yet light and flavorful at the same time.

A few weeks ago my brother and sister were over and they were trying to figure out if they wanted to go out to eat or make dinner.  They were in a hurry, so they just wanted to grab something fast. I told them I could have this recipe made before they could go to fast food and back.

They didn’t believe me, but I proved them wrong. I totally had it ready for them in 20 minutes, from start to finish. And they loved it and even asked for the recipe.

My favorite part of this dish is the cashews. I often put way more than I’m supposed to. They are just so good and I love the crunch and saltiness from the cashews. I also love how the onions soak up the sauce and you get a really nice flavor-packed bite whenever you get an onion.

My children love it because it’s a little sweet and I love that they eat their veggies when they eat this. I mean, I’m not going to lie and say every one of my children eats every one of the veggies in this dish, but most of them do – and the ones that don’t are at least exposed to them and spend forever picking them out and give them to me so I’ll have more veggies.

Just to warn you, this recipe doesn’t taste exactly like what you will get at a Chinese restaurant. It’s simplified and Americanized. I think you will be pleasantly surprised though at how delicious it actually is though.

Tips

  • Some people are commenting it takes longer than 20 minutes to cook and I can tell by your photos than in general you are #1 – not heating up the pan for long enough before putting your chicken in it or #2 not heating it on high enough of a temperature.
  • Remember that you are trying to get a nice, crunchy batter on your chicken like a chicken nugget or like they get in Chinese restaurants and you can’t get that if you are sauteeing your chicken on low heat. It will also take a lot longer and the batter won’t stick to the chicken.
  • I often leave out the red and green bell peppers if I don’t have them or don’t feel like cutting them up or eating them and it tastes fine without them.
  • I personally don’t think the onions are optional. I LOVE how they soak up the sauce and the flavor they give the dish.
  • This recipe goes faster and smoother if you pre-prep everything because it cooks up fast and if you don’t have the next step ready, you could easily burn it. At a minimum, look ahead while cooking and make sure you have the next step prepped before you go off and put laundry in, or something like that. (Um. . . just a wee bit of personal experience with this advice. In fact, this is a good meal not to leave the kitchen at all while it’s cooking. Trust me. This sauce when it’s burnt is not the best . . .)
  • Oh, another thing from personal experience is to make sure you use a non-stick skillet so the breading doesn’t stick to the pan. I’m sure a Wok would be great too.
  • The recipe calls for coconut aminos, which are the best for this recipe. But when I don’t have those, I use balsamic vinegar and quite like it. If you aren’t on any particular diet, soy sauce works well too.

Please let me know if you make this healthy cashew chicken recipe and if you make any changes or substitutions to the recipe.

Clean Eating Cashew Chicken Recipe {Gluten-Free}

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Print

20-Minute Paleo Cashew Chicken Recipe

20 Minute Cashew Chicken {Paleo, Gluten-Free, Clean Eating, Dairy-Free}

★★★★★

5 from 46 reviews

This cashew chicken recipe only takes 20 minutes to make and is sweet and tangy with a crunch from the cashews. I love how it uses ingredients I already have. My children love this Paleo chicken!

  • Author: Rebecca Baron
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Cuisine: Paleo
Scale

Ingredients

Chicken

  • 4 tablespoons Coconut Oil (divided)
  • 2 pounds Chicken Tenders (cut into cubes)
  • 3 tablespoons Arrowroot Starch * (or cornstarch if you don’t do Paleo)

Vegetables

  • 2 Red Bell Peppers (cut into strips)
  • 1 Green Bell Pepper (cut into strips)
  • 1 Onion (cut into thick cubes)

Sauce

  • 1/2 cup Coconut Aminos * (or balsamic vinegar or soy sauce if you don’t want it to be Paleo or Clean)
  • 2 tablespoons Coconut Vinegar * (or any white vinegar)
  • 1 teaspoon Garlic
  • 1 teaspoon Ginger (or 1/2 teaspoon ground ginger)
  • 1/3 cup Maple Syrup *
  • 1/4 teaspoon Red Pepper Flakes
  • 1/2 teaspoon Real Salt *

Last Minute

  • 1 cup Cashews (roasted and salted)
  • 1/2 cup Green Onion

Instructions

  1. Heat 2 tablespoons of the coconut oil or avocado oil in a large saute pan over medium/high heat.
  2. Place the chicken and arrowroot starch in a bowl and toss until chicken is generously coated.
  3. Once the pan is hot enough that when you put a drop of water in the pan it spits, add the chicken to the hot pan of oil and saute until the chicken is golden and crispy on all sides, turning over each piece every two minutes or so.
  4. Remove the chicken and set aside in a bowl (drain on a paper towel if you want). Place the pan back on the heat and add the remaining 2 tablespoons of oil.
  5. Add the bell peppers and onion to the pan and saute for 4-5 minutes, or until onion is translucent and peppers have begun to soften. Add the chicken back in to the pan and mix in with the vegetables.
  6. In a mixing bowl, whisk together the coconut aminos, vinegar, garlic, ginger, honey, red pepper, and salt.
  7. Pour the sauce into the pan and toss with the chicken and vegetables. Bring sauce to a boil and cook for 1-2 more minutes, stirring constantly, until sauce has thickened. Stir in the cashews and 3/4 of the green onions.
  8. Remove from heat. Sprinkle the remaining green onions over the top of the chicken and serve over cauliflower rice.

Keywords: Sweet, Tangy, Quick

 

20 Minute Cashew Chicken {Paleo, Gluten-Free, Clean Eating, Dairy-Free} paleo cashew chicken recipe

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Reader Interactions

Comments

    • Corina

      Mmmmmm-mazing! A wonderful, complex combination of flavors. The whole family loved it! I followed the recipe as stated, using rice vinegar and coconut aminos, and served it over sweet potato noodles. I wouldn’t change a thing!

      ★★★★★

      Reply

  4. Katherine

    Really good. I used boneless skinless chicken thighs, balsamic vinegar and white vinegar (per recipe’s suggestions for alternatives) and added 2-3x the ginger and garlic. I will definitely make it again.

    ★★★★★

    Reply

  6. Marilyn

    I didn’t have this coconut amino so I used soy sauce which turned out a little salty but all over very good and I will make this again

    ★★★★★

    Reply

  7. Mary

    I want you to know that I followed the recipe to the letter and it turned out delicious.
    thank you for sharing your recipes.

    ★★★★★

    Reply

  12. Rose

    Very good recipe I used soy sauce, I did not not and cornstarch or anything to chicken just sautéed with coconut oil and I also added baby corn and mushrooms!

    ★★★★★

    Reply

  13. Rachel

    for All the whole 30ers – I made a date sweetner by adding 1 cup of dates and a cup of water to the food processor with a dash of salt and I used this in the sauce for this recipe. I Just put one spoonful but you can put to taste preference. You can also keep the date stuff in the fridge and use it as a natural sweetner for almost anything. This was AMAZINg! Thanks for the recipe!

    ★★★★★

    Reply

    • Rebecca

      I’m so glad you figured it out. This will be so helpful to others and is such a great idea. I may just have to try it myself!

      Reply

  14. Nicole Szabados

    This was really good! I used beef broth in the sauce mixture to give more flavor! I also used chopped dried Thai Chile’s to make it spicy. And fresh ginger is the way to go! Hubby loved it!

    ★★★★★

    Reply

  15. Maggie Reyes

    Delicious! Took over 20 minutes. Made it over white rice because of my daughter. Next time I’ll try it over cauliflower rice.

    ★★★★★

    Reply

  16. Rhawnie Mejia

    Pretty good. A little too sweet for me, next time I will cut the honey down or even try omitting it. I doubled the sauce as suggested and it was very saucy. Will probably try again without doubling and see how that works out. Added mushrooms as well.

    ★★★★★

    Reply

  18. Grace Lau

    Easy to make. We used whatever veggie we had. Cucumbers, Bell peppers, Onions. It turned out pretty good.

    ★★★★★

    Reply

  20. Elizabeth Taylor

    I’m not sure why mine looks so much different, I followed the recipe exactly. Either way, this is delicious and I make it often because the fam requests it by name!

    ★★★★★

    Reply

  22. Nicholas D.

    Tried it, and it kicks ass! A few things I did differently: 1) used thighs instead of breasts, 2) added bok choy, 3) added orange zest to the sauce. Will make it a regular in my dinner rotation.

    ★★★★★

    Reply

    • Rebecca

      I’m glad you liked it – and thanks for the suggestions of things to try that worked out. I’m sure it will help other people with ideas of things that will work.

      Reply

  25. Keri McGinn

    Don’t pass this one up! This was everything i thought it would be and more! Didn’t have green onions or green peppers so used red, orange, and yellow peppers. Next time will double the sauce and prepare food earlier in the day. Will be a little more daring and add broccoli and zucchini next time. Such a great meal to fix and freeze!!!

    ★★★★★

    Reply

  26. Claire Landmesser

    I️ tried this and it turned out amazing!! Defiantly will make this again.(in this picture their is no cashews because my dad is allergic to nuts)

    ★★★★★

    Reply

  28. Lena Naguit

    Loved this recipe. Made it along with quinoa fried rice. I agree with the others, it took longer than 20-minutes, but it was worth it. Lots of good flavor.

    ★★★★★

    Reply

  29. Kourtney Price

    I am doing Whole 30, so I cannot use honey or sugar. Does it taste okay without it? Does it NEED the sweetness?

    Thanks!

    Reply

    • Rebecca

      Hum. I eat very little carbs/sugar myself and I definitely don’t put the full 1/3 cup of maple syrup in when I make it. I have that on the recipe cause most people like things sweeter than I do, but I’ve gotten so used to no sweets, that 1-2 Tbl. is plenty of syrup for me. But without any sweetener, it just wouldn’t be the same. It would just be chicken nuggets with a runny soy type of sauce. Just seems weird to me. Like imagine orange chicken not sweet. It just doesn’t work. Maybe you could just make the chicken like chicken nuggets. They are actually quite good as chicken nuggets. My children love them. Or maybe another reader has another suggestion? Every Chinese-type sauce I know of is sweet.

      Reply

        • Rebecca

          I haven’t tried any of those things. Sounds like it would turn it into orange chicken though, which would be delish. If you do want to make orange chicken, I would probably use about half the coconut aminos/balsamic vinegar though.

          Reply

  32. Cyndi

    I am addicted to this recipe!! I have made this weekly for the last month and have no intention of stopping! Thanks!!!

    ★★★★★

    Reply

  33. Stephanie Kurtz

    Very, very good! I pre-chopped all my veggies and chicken earlier in the day so it took maybe 30 minutes to make otherwise. It was a hit and will be something we make over and over again!!!

    ★★★★★

    Reply

  34. aimee falavolito

    Delicious Cashew Chicken! Tastes like it came from a restaurant. Definitely getting added to our favorite meals!

    ★★★★★

    Reply

  35. Victoria Adeniran

    My hubby made this and we ate it over Brown rice. So warm and tasty. I only wish we had more cashews for more crunch! We hardly salted the rice because the entree was very flavorful. Garnished with parsley

    ★★★★★

    Reply

  36. Ryan Tallmon

    This is perhaps the best paleo recipe I’ve ever had! And I’ve been eating paleo for two years! It’s also quite easy to make. I think you are a magician for coming up with this. Thank you for the gift of amazing Asian stir fry after SO long without!!

    ★★★★★

    Reply

  38. Whoa Nelly

    WOW!! I’m paleo on my “day off” and keto the rest. This is the best cashew chicken I’ve made even not on a particular way of eating. I’ve actually made a few of your recipes (having 4 kids I look for people who also have young eaters to gauge by!) and we have enjoyed them all. You’re recipes are in our rotation regularly now. Even chosen by the kids and my husband, who at times is even harder to please in the food department. Thank you!!

    ★★★★★

    Reply

  39. Casey

    I have been Paleo for 5 months and this is HANDS DOWN the best recipe thus far! My non Paleo husband said the same thing. Thank you for shairing and will recommend this to everyone!

    ★★★★★

    Reply

    • Rebecca

      I actually use the salted, roasted cashews from Costco cause they taste good and cost a lot less and I figure I’ll save my raw cashews for when I have to use raw ones. Technically, they probably aren’t Paleo, but you’re welcome to soak and dehydrate and salt your cashews if you want. They sure taste good that way and easier to digest, but aren’t practical with four children.

      Reply

  42. Heather

    This dish looks wonderful! Any chance you have frozen this meal? Looking for quick Paleo meals that I can prep, freeze and then pull out on nights I don’t have a lot of time. Would you cook completely then freeze or can i freeze veggies, chicken, and sauces in their own bags to cook up later?

    Reply

    • Rebecca

      I haven’t frozen much of anything in the past, but I’m starting to experiment with freezing foods. But with something like this that cooks fast and has a crunchy breading, it seems like the only way to freeze it would be to cut the chicken, put it in a bag, cut the veggies, put them in a bag and then prep the sauce, although I can throw that together faster than it takes the pan to heat up. You would have to unthaw the chicken and bread it before cooking, so I’m not sure how much time that would actually save you.

      Reply

  43. Ali Field

    This is one of my go to recipes! However, in the nutrition label, is “one serving” the whole dish?

    ★★★★★

    Reply

    • Rebecca

      That’s actually for one serving, but it was calculated incorrectly. It should have been 8 servings for the whole dish because I usually do 1/4 pound of chicken per serving. Unfortunately, the dish isn’t a low calorie dish. The cashews alone really add to the calories, so if you want to keep the calories down, make sure and get as much coconut oil as you can off the chicken and go light on the cashews. At least now that I recalculated things, the numbers are way better per serving.

      Reply

    • Rebecca

      So good to hear! I love how fast it is to make and how everyone I’ve made it for likes it, even those who don’t eat Paleo.

      Reply

  46. Patti

    Hi. Quick question. Can I use chicken thigh or breast meat for this recipe? I don’t usually have chicken tenders on hand. Thanks so much!

    Reply

  47. Hilary Barden

    Could’ve used a little less chicken. I did use less cashews and added broccoli. Double the sauce. Very good over rice.

    ★★★★★

    Reply

  48. Nancy

    This was very flavorful, great blend of tastes. Made it exactly as recipe but did add a little more coconut oil browning the chicken. My husband, who can be fussy, just loved it. Will certainly make again.
    Do the prep work, have everything ready.

    ★★★★★

    Reply

  50. Tamera Aponte

    This turned out absolutely delicious!!! I dumped a bunch of broccoli florets in it since I didn’t have any cauliflower rice. I saved this one, it is definitely a keeper. Thanks!

    ★★★★★

    Reply

  52. caty

    I made this for dinner tonight. It was very good. The only thing I would do different next time is leave out the salt. It was salty to me.

    Reply

    • Rebecca

      Did you use Real Salt? Everyone I’ve had complain about things being too salty use regular salt, which is quite different from Real Salt and you shouldn’t use nearly as much.

      Reply

  53. Barb

    Love love love this recipe! I was searching for something different about an hour before dinner. This was absolutely perfect. I had everything except ginger so left it out. Can’t say how much better it would have been with it, but the dish was really great without it.

    ★★★★★

    Reply

    • Rebecca

      So good to hear. I’m glad you like the recipe; if you do essential oils, you could just put a drop of ginger essential oil if you don’t have ginger.

      Reply

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