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.
Servings 4 servings
Calories 443cal
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 (or sub peanut butter, almond butter or tahini)
- 3 tablespoons coconut aminos or low sodium soy sauce
- 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 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
- Freshly ground 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
- 1/3 cup roasted cashews
Instructions
- 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!
Notes
If you don’t want to use cashew butter, you can sub for peanut butter, almond butter or tahini. I love the creaminess the cashews give the stir fry though!
Nutrition
Serving: 1serving (1/4 of stir fry + about 1 cup cauliflower rice) | Calories: 443cal | Carbohydrates: 34.2g | Protein: 37.5g | Fat: 20.1g | Saturated Fat: 8.5g | Fiber: 11.5g | Sugar: 7.4g