Ginger Cashew Chicken Stir Fry with Coconut Cauliflower Rice

Incredible Ginger Cashew Chicken Stir Fry with Coconut Cauliflower Rice! This protein-packed dish has bright colors, delicious flavors, and is perfect for meal-prep. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

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.

Ginger Cashew Chicken Stir Fry with Coconut Cauliflower Rice in a bowl on top of a blue linen

Let’s talk ingredients in this cashew chicken stir fry:

1. 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!

2. 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.

3. Protein: hello flavorful chicken and crunchy cashews! This 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.

See how to make the stir fry:


About the HGG Reset

If you’ve checked out my Instagram this week – you’ll see that I’ve been doing all of the meal prep for week 1 of the HGG Reset! In this 28 day nutrition program we specifically chose ingredients and created 60+ exclusive recipes to help you learn how to cook healthy, nourishing foods your body will start to crave. We eliminated excess grains and made our program completely refined sugar free! You’ll enjoy meals with complex carbs, starches from veggies (likes sweet potatoes & beans!) and desserts made with natural sweeteners like dates.

In the HGG Reset program, we put a huge emphasis on eating lean protein and introducing more veggies into your diet. So many of us end up eating mostly brown food or have a misconceived notion that ‘healthy food’ doesn’t taste good. Well, I’m here to say that’s not true at all. Even desserts can be healthy & taste AMAZING and I’m here to prove it.

Who should purchase the HGG Reset?

Anyone who is looking to develop a better relationship with food, wants to learn how to plan healthy meals/meal prep or is interested in learning how to cook nourishing real food with creative flavors!

You can start the program anytime you’d like. It’s flexible and includes grocery lists + meal planning tools to ensure success & help you gain confidence in the kitchen.

Yesterday we made a delicious veggie frittata for breakfast packed with broccoli, onion, red bell pepper, sweet potatoes, goat cheese and so much more! 

With all of these ingredients we created recipes that are flavorful, creative and nourishing (like this stir fry!) They’ll leave you feeling satisfied and energized, rather than hungry and deprived. We hope that you’ll discover how much you love eating like this and want to incorporate these tools into your everyday life, beyond the 28 days.

We want you to walk away with a renewed sense of confidence and better relationship with food – both in and out of the kitchen.

Ginger Cashew Chicken Stir Fry with Coconut Cauliflower Rice

Course Dairy Free, Dinner, Gluten Free, Lunch, Meal Prep
Keyword cashew chicken stir fry
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Serves 4
You’re going to love this easy stir fry with a creamy thai cashew ginger sauce & plenty of veggies. Serve with cauliflower rice that’s sauteed in a little coconut oil for amazing flavor.


  • For the cauliflower rice:
  • ½ tablespoon coconut oil
  • 1 head of cauliflower
  • Salt and pepper, to taste
  • For the sauce:
  • 3 tablespoons cashew butter
  • 3 tablespoons coconut aminos
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 3 tablespoons warm water, to thin the sauce
  • If you like it spicy: add a few shakes of red pepper flakes
  • For the stir fry:
  • 1 pound boneless skinless chicken breast, cut into bite sized pieces
  • 1 tablespoon coconut oil, divided
  • Salt and pepper
  • 2 cloves garlic, minced
  • 1 bunch green onions, thinly sliced
  • 1 red onion, chopped into big chunks
  • 1 medium head broccoli, cut into florets
  • 1 red bell pepper, julienned
  • 1 large carrot, shredded
  • To garnish:
  • extra green onion
  • 2 tablespoons chopped cilantro
  • ¼ cup raw cashews


  1. 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. 
  2. 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.
  3. 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.
  4. 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.
  5. 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 green onions, chopped red onion, shredded carrot, red bell pepper and broccoli florets. Stir fry for 5 minutes or until onions cook down and broccoli becomes a little tender. 
  6. 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.
  7. 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.
  8. There are four servings: Serve ¼ of stir fry with about 1 cup of cauliflower rice. Garnish with green onion, cilantro and cashews. Enjoy!

Recipe Notes

If you don’t want to use cashew butter, you can sub for peanut butter or almond butter. We love the creaminess the cashews give the stir fry though!

Servings: 4 servings
Serving size: 1 serving
Calories: 443kcal
Fat: 20.1g
Saturated fat: 8.5g
Carbohydrates: 34.2g
Fiber: 11.5g
Sugar: 7.4g
Protein: 37.5g

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