Print Recipe
cashew chicken stir fry in a bowl with cauliflower rice

Ginger Cashew Chicken Stir Fry with Coconut Cauliflower Rice

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.
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
Servings 4 servings
Calories 443 kcal
Author Monique of AmbitiousKitchen.com

Ingredients

  • 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

Instructions

  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!

Nutrition Facts
Ginger Cashew Chicken Stir Fry with Coconut Cauliflower Rice
Amount Per Serving (1 serving)
Calories 443 Calories from Fat 181
% Daily Value*
Fat 20.1g31%
Saturated Fat 8.5g53%
Carbohydrates 34.2g11%
Fiber 11.5g48%
Sugar 7.4g8%
Protein 37.5g75%
* Percent Daily Values are based on a 2000 calorie diet.