It’s almost the weekend and I’m SO excited to be sharing one of my favorite recipes from the HGG Reset. I started our 4-week nutrition program on Monday, and have been enjoying these incredible meals all week long. This protein-packed ginger cashew chicken stir fry is my lunch today.
Ingredients in this cashew chicken stir fry
This delicious, healthy cashew chicken stir fry is gluten, grain & dairy free and paleo-friendly, which makes it great for tons of dietary restrictions or preferences. These are the ingredients I used for this recipe, but feel free to mix and match. I included some great ideas for substitutions at the bottom of this post, too!
- Veggies: this dish has broccoli, red bell pepper, red onion and shredded carrots for a delicious boost of fiber and crunch. Plus, these veggies give the stir fry a beautiful color!
- Stir fry sauce: the incredible sauce is made with cashew butter, coconut aminos (or low sodium soy sauce), fresh ginger, garlic and cayenne pepper or red pepper flakes if you like a little heat.
- Cauliflower rice: a bonus veggie that’s perfect for making this dish gluten & grain-free. I love how the cauliflower rice soaks up all the peanut sauce goodness. YUM. Check out my full tutorial on how to make cauliflower rice here!
- Protein: hello flavorful chicken and crunchy cashews! This healthy cashew chicken stir fry is protein-packed and guaranteed to keep you feeling satisfied until dinner. The sauce also has a cashew butter base for a boost of healthy fats + delicious flavor.
How to make cashew chicken stir fry
- First, prepare your stir fry sauce by whisking all of the sauce ingredients into a bowl. Set that aside.
- Next, you’ll cook your chicken by adding coconut oil to a large wok or pot and placing it over medium high heat. Once the oil is hot add your chicken, sprinkle with salt and pepper and fully cook it until it’s no longer pink. Add your chicken to a bowl and set aside.
- You’ll then cook all of those veggies. Add coconut oil to the same skillet and reduce the heat to medium. Add your garlic and cook for 30 seconds or until fragrant, then add in the white part of green onions (reserve green part for topping) along with the rest of your veggies. Stir fry these until the onions cook down and broccoli becomes a little tender.
- Reduce the heat to low, add the chicken and your sauce to your skillet full of veggies and gently stir to coat the veggies. You’ll cook this for another few minutes while you make the cauliflower rice to serve it with!
How to make coconut cauliflower rice
- Remove all greens from cauliflower and break into florets. You can either use a box grater, or a food processor to process the cauliflower into rice. If using a food processor (the easier method), simply add half of cauliflower florets to bowl of the food processor with a blade attachment. Pulse until cauliflower resembles rice. Add in remaining florets and process again until cauliflower becomes rice-like.
- Transfer to a large, clean dish towel and squeeze all the moisture out of the cauliflower.
- Add ½ tablespoon coconut oil to a large skillet and place it over medium heat. Once oil is hot, add in cauliflower rice and cook for 5 minutes, stirring occasionally. Season with salt and pepper. You’ll serve this with the cashew chicken stir fry!
Customize your stir fry
This easy cashew chicken stir fry is great for using up veggies and ingredients you have on-hand!
- Other veggies to try: green beans, mushrooms, asparagus, snow peas and even water chestnuts would be delicious in this recipes.
- Try another nut butter: out of cashew butter? Peanut or almond butter would also be great options for the stir fry sauce.
- Go for a grain: if you don’t have cauliflower, this healthy cashew chicken stir fry would be delicious served with quinoa, brown rice, or even yummy stir fry noodles.
- Make it vegan and/or vegetarian! Feel free to use chickpeas or tofu for a wonderful plant-based protein option. You can keep the rest of the ingredients as they are. So easy!
Meal prep your stir fry
Easily meal prep this cashew chicken stir fry for the week by adding 1/4 of the stir fry (chicken + veggie in sauce) with about 1 cup of the coconut cauliflower rice to a glass meal prep containers. This recipe will make 4 servings, which is perfect for weekday lunches! Simply reheat in the microwave before enjoying.
More easy stir fry recipes to try
See how to make the cashew chicken stir fry:
I know you’re going to love this easy ginger cashew chicken stir fry recipe. Please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy xo.
Ginger Cashew Chicken Stir Fry with Coconut Cauliflower Rice
Incredible healthy ginger cashew chicken stir fry packed with veggies like bell pepper, broccoli and carrots, and served with a flavorful coconut cauliflower rice! This protein-packed, paleo cashew chicken stir fry recipe has bright colors, delicious flavors, and is perfect for meal-prep.
- For the cauliflower rice:
- ½ tablespoon coconut oil
- 1 head of cauliflower
- Salt and pepper, to taste
- For the sauce:
- 3 tablespoons cashew butter (or sub peanut butter)
- 3 tablespoons coconut aminos or low sodium soy sauce
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 3 tablespoons warm water, to thin the sauce
- If you like it spicy: add a few shakes of red pepper flakes or a dash of cayenne pepper
- For the stir fry:
- 1 tablespoon coconut oil, divided
- 1 pound boneless skinless chicken breast, cut into bite sized pieces
- Salt and pepper
- 2 cloves garlic, minced
- 1 bunch green onions, thinly sliced (green and white parts divided)
- 1 red onion or yellow onion, chopped into big chunks
- 1 medium head broccoli, cut into florets
- 1 red bell pepper, julienned
- 1 large carrot, shredded
- To garnish:
- green onion
- 2 tablespoons chopped cilantro
- ¼ cup roasted cashews
Remove all greens from cauliflower and break into florets. You can either use a box grater, or a food processor to process the cauliflower into rice. If using a food processor (the easier method), simply add half of cauliflower florets to bowl of the food processor with a blade attachment. Pulse until cauliflower resembles rice. Add in remaining florets and process again until cauliflower becomes rice-like.
Transfer to a large, clean dish towel and squeeze all the moisture out of the cauliflower. Set aside in a large bowl until ready to cook.
Next prepare your stir fry sauce: In a medium bowl, whisk together the cashew butter, coconut aminos, ginger, garlic, warm water and red pepper flakes if desired. Set aside.
Now you’re ready to cook your stir fry: Add coconut oil to a large wok or pot and place over medium high heat. Once oil is hot, add chicken and generously sprinkle with salt and pepper. Cook chicken for 5-6 minutes or until fully cooked and no longer pink. Once chicken is cooked, transfer to a bowl.
Add in the other ½ tablespoon of coconut oil to the skillet and reduce heat to medium. Add minced garlic and cook for 30 seconds or until fragrant, then add in the white part of green onions (reserve green part for topping), chopped red onion, shredded carrot, red bell pepper and broccoli florets. Stir fry for 5-8 minutes or until onions cook down and broccoli becomes a little tender.
Reduce heat to low, add in chicken and your sauce, gently stirring to coat veggies and cook for another few minutes while you make the cauliflower rice.
When veggies are cooking, make your cauliflower rice: Add ½ tablespoon coconut oil to a separate large skillet and place over medium heat. Once oil is hot, add in cauliflower rice and cook for 5 minutes, stirring occasionally. Season with salt and pepper.
There are four servings: Serve ¼ of stir fry with about 1 cup of cauliflower rice. Garnish with green onion, cilantro and cashews. Enjoy!
If you don’t want to use cashew butter, you can sub for peanut butter or almond butter. I love the creaminess the cashews give the stir fry though!