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+ servings

Cashew Butter Chicken Stir Fry (Whole30, Paleo)

Course Main Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people


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 Stir Fry Sauce


Cashew Butter Chicken Stir Fry

  1. Preheat wok (or large skillet) over medium-high heat with avocado oil.

  2. Meanwhile, season the chicken thighs with kosher salt and black pepper.

  3. 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.

  4. 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.

  5. 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.

  6. Stir fry for another few minutes or until everything is cook through.

  7. Serve immediately!

Cashew Butter Stir Fry Sauce

  1. In a bowl, add in the cashew butter and microwave for 30 seconds. This is will help it mix well with the other ingredients.

  2. Once heated, add in the remaining ingredients and whisk until well combined.

  3. If you're making it ahead of time, store in an airtight container and refrigerate.