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.
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.
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, almond butter or tahini. I love the creaminess the cashews give the stir fry though!