Description
This gluten free cashew chicken stir fry is the best weeknight homemade dinner recipe! Made with ground chicken, lots of veggies, pineapple, cashews, garlic, ginger, and a simple soy-free stir fry sauce. Ready in 30 minutes and so full of flavor! Whole30, paleo, gluten free, and dairy free.
Ingredients
Scale
- 1/3 cup coconut aminos
- 1/4 cup pineapple juice
- 2 tablespoon rice vinegar
- 1–2 teaspoons hot sauce, or to taste (optional)
- 2 teaspoons arrowroot power (optional, but creates a thicker sauce)
- 2 tablespoons sesame oil or avocado oil
- 1 pound ground chicken
- 1/2 medium onion, sliced or chopped
- 3 cloves garlic, chopped
- 1 teaspoon ginger, grated or finely chopped
- 1 red bell pepper, chopped
- 3 cups broccoli florets
- 2 carrots, peeled and thinly sliced
- 1 cup pineapple chunks
- 1/2 cup toasted cashews
- Green onions to garnish
- Rice or cauliflower rice for serving
Instructions
- Make the stir fry sauce. Using a small bowl whisk together coconut aminos, pineapple juice, rice vinegar, hot sauce, and arrowroot powder. Set aside.
- Cook the chicken and aromatics. In a large skillet or wok heat sesame over medium heat. Add add ground chicken, onion, garlic, and ginger, and cook, using a spatula or wooden spoon to break up the meat until fully cooked through and onions start to soften slightly – about 5 minutes.
- Add the veggies. Increase the heat to medium high. Add bell pepper, carrot, and broccoli, and continue to stir fry until veggies are crisp tender – about 3-4 minutes.
- Add pineapple, cashews, and stir fry sauce (give it a good stir before adding to make sure the arrowroot starch is incorporated) and cook for another 2 minutes, until sauce is thickened slightly, and veggies are tender.
- Serve and enjoy! Serve by itself, over cauliflower rice, or regular rice, and garnish with green onions and extra chopped cashews if desired.
Notes
To store: This stir fry can be stored in a covered container in the refrigerator for up to 5 days.
To re-heat: To re-heat this stir fry, simply warm gently on the stove, stirring frequently, until warm. Can also be warmed in the microwave for a minute or two, until heated through.
To freeze: I don’t recommend freezing this stir fry. The veggies will get overly soft and and it will lose it’s texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dinner
- Method: stir fry
- Cuisine: asian