I recently visited Georgia Grinders in Atlanta, and came home with lots of nut butter. Like, A LOT of nut butter. Since I don’t bake, I figured let’s make use of it and create a stir fry sauce using the cashew butter, and thus was born the cashew butter chicken stir fry!
This post is not sponsored but Georgia Grinders cashew butter is my absolute favorite cashew butter out there. Trust me when I say I’ve tried A LOT of cashew butter. It’s nice and creamy so it makes it super easy to work with when using it for recipes.
When I was down in Atlanta, it was so cool to see their process from start to finish. They were so kind enough to give me a fresh jar that was literally still warm and not labeled yet! So I highly recommend checking them out.
Anyway, onto the recipe. This recipe is super easy and comes together so quickly. I mean, that is the point of stir fry, right? Right. You can make a large batch of the sauce ahead of time for later use throughout the week if you wanted to. It is a really good go-to stir fry sauce that can be used with any kind of protein and vegetables.
A few key things about this cashew butter chicken stir fry:
- Reluctantly, yes you can use chicken breasts instead of thighs, but the method I use to get that nicely charred crust on the chicken is best used with chicken thighs. Chicken breasts have a tendency to dry out but you do you.
- If carrots and cabbage aren’t your thing, literally use any kind of veggies you have on hand. The cooking time might vary. I used the two because I was also basing this off of the Japanese chicken teriyaki meal from the mall. You know which one I’m talking about.
- I highly recommend investing in a wok. It will make a huge difference! –especially if you like to make stir fry and other Asian dishes. This is the one I have here. It’s a Ballarini wok, and we all know my obsession with Ballarini skillets.
- The point of stir fry dishes is that they are quick and easy. So always always have your ingredients prepped before cooking. The cooking process goes by quickly.
- As I mentioned before, you can make a double batch of the cashew butter chicken stir fry sauce for later use. It’ll last in the fridge for quite some time.
I love serving this dish over white rice because duh! But it’s also great with cauliflower rice as well. You can also add more veggies to beef it up and have it on its own. Totally up to you how you serve it!
I hope you enjoy this recipe as much as I do!
Cashew Butter Chicken Stir Fry (Whole30, Paleo)
Cashew Butter Chicken Stir Fry
- 1 lb boneless skinless chicken thighs cut into bite size pieces
- 1 tsp kosher salt more for taste
- 1 tsp black pepper more for taste
- 1 large carrot peeled and thinly sliced
- 1/2 medium cabbage head thinly sliced
- 2 tbsp cashew butter stir fry sauce
- 1 tbsp avocado oil
Cashew Butter Chicken Stir Fry
Preheat wok (or large skillet) over medium-high heat with avocado oil.
Meanwhile, season the chicken thighs with kosher salt and black pepper.
Once the wok is heated, add the chicken thighs, spread it out so all pieces are touching the wok, and let it sit for 3-4 minutes or until a nice golden brown crust forms.
Flip the chicken, and then add the carrots and cabbage. Mix until and cook until cabbage starts to soften and chicken is almost complete cooked through.
Add in about 2 tablespoons of the cashew butter stir fry sauce and mix until well combined. You can add more sauce if you want it saucier or if it doesn't coat all of the ingredients.
Stir fry for another few minutes or until everything is cook through.
Cashew Butter Stir Fry Sauce
In a bowl, add in the cashew butter and microwave for 30 seconds. This is will help it mix well with the other ingredients.
Once heated, add in the remaining ingredients and whisk until well combined.
If you're making it ahead of time, store in an airtight container and refrigerate.