Whole30 Chinese Cashew Chicken Stir-Fry
Quick and easy Whole30 Chinese Cashew Chicken Stir-Fry packed with flavor, wholesome ingredients, and perfect for a weeknight meal.
Equipment
- 1 wok
- 1 Chef's knife
- 1 Cutting board
- 1 Wooden spoon
Ingredients
- 1 pound chicken breast - sliced into bite-sized pieces
- 1 tablespoon coconut oil - for frying
- 1 cup cashews - raw, unsalted
- 2 cups broccoli florets - fresh or frozen
- 1 cup carrots - sliced thinly
- 1/4 cup coconut aminos - for flavor
- 2 cloves garlic - minced
- 1 teaspoon fresh ginger - grated
- 1/4 teaspoon red pepper flakes - optional, for spice
Instructions
- Heat coconut oil in a wok over medium-high heat.
- Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Stir in garlic and ginger, and cook for another minute.
- Add broccoli florets and sliced carrots to the wok, cooking for an additional 3-5 minutes until vegetables are tender.
- Pour in coconut aminos and red pepper flakes (if using), stir well to combine.
- Finally, add cashews, mixing until everything is well coated and warmed through.
- Serve immediately over cauliflower rice if desired.
Notes
For a vegetarian option, substitute chicken with tofu or your favorite plant-based protein.
Feel free to add other vegetables like bell peppers or snap peas for added crunch.
This dish can be served over cauliflower rice for a complete Whole30 meal.