Cashew Chicken


  • 3-4 Chicken Breast

  • 2 Tbsp Avocado or Olive Oil

  • 1/2 tsp Salt

  • 1 crown of Broccoli (about 2 cups of broccoli florets)

  • 2 Bell Peppers (one red and one of another color)

  • 1 Tbsp minced Garlic

  • 1 cup matchstick Carrots

  • 1/2 cup raw Cashews

  • 1/4 cup Almond Butter

  • 1/4 cup Coconut Aminos

  • 1/4 cup Chicken Broth

  • 1 Tbsp Sesame Oil

  • 1 tsp Ginger Powder


  1. Start by prepping the chicken and vegetables. Cut your chicken into bite-sized cubes. Separate the broccoli florets from the stem. Thinly slice the bell peppers. Mince the garlic.

  2. Heat the oil in a large pan over medium-high heat. Once hot, add the diced chicken and salt and allow it to cook on one side for about 3 minutes. Flip the chicken pieces over and allow to cook until fully cooked and slightly brown (3-5 minutes).

  3. While the chicken is cooking, create the sauce. In a bowl combine the almond butter, coconut aminos, chicken broth, sesame oil, and ginger powder. Mix until well combined.

  4. Once the chicken is fully cooked, add the broccoli florets, bell peppers, and garlic to the pan. Cover with a lid and allow to cook for about 5 minutes. Stir frequently.

  5. Next add the carrots and sauce and mix until everything is well coated. Allow everything to cook for a few more minutes until the sauce has thickened up. Stir frequently.

  6. Add the cashews, give it a quick mix, and then serve on top of rice or cauliflower rice.

*Recipe originally posted by @wholekitchensink on the @Whole30recipes Instagram account.