Hey food lovers! Are you ready for a quick, easy, and oh-so-delicious dish? This Whole30 Chinese Cashew Chicken Stir-Fry is the perfect weeknight meal that won’t have you spending all evening in the kitchen.
With tender chicken, crunchy veggies, and that irresistible cashew crunch, you’ll be reaching for seconds in no time. Not only is this stir-fry super flavorful, but it’s also Whole30-compliant, making it a guilt-free option that keeps you on track. Customize it with your favorite veggies or swap out cashews for almonds if you’re feeling adventurous!
Learn how to make this classic dish without any guesswork, using fresh, wholesome ingredients that fit right into your lifestyle.
Serving and Pairing Suggestions
Serve your Whole30 Chinese Cashew Chicken Stir-Fry with some Zucchini Noodles with Pesto for a light and fresh complement. If you want something heartier, try pairing it with Wild Rice Pilaf to soak up those tasty flavors.
You could also enjoy a refreshing drink like Watermelon Agua Fresca on the side to keep things cool. The options are endless, but honestly, you could eat this stir-fry on its own and be totally satisfied!
Tips and Notes
- Ingredient Swap: If you’re out of cashews, try using almonds or peanuts for a different twist.
- Veggie Boost: Feel free to toss in any veggies hanging out in your fridge. Broccoli, bell peppers, or snap peas work great!
- Meal Prep: This stir-fry keeps well, so consider making a double batch for easy lunches throughout the week.
- Sauce Variation: Don’t hesitate to adjust the sauce. A dash of coconut aminos adds a delicious flavor kick without compromising your Whole30 goals.
Get cooking and enjoy this tasty dish! If you love it, explore more on the blog for similar recipes!
Whole30 Chinese Cashew Chicken Stir-Fry
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.