Description
A simple and healthy Paleo Orange Cashew Chicken recipe with no added sugar, featuring a flavorful sauce made from coconut aminos, fresh orange juice, and savory spices, paired with tender chicken breasts and crunchy cashews. Perfect for a quick stovetop dinner that’s both gluten-free and delicious.
Ingredients
For the Sauce:
- 1/3 cup coconut aminos
- 2 tbsp rice vinegar
- 2 tbsp tomato paste
- Juice of 1 orange
- 1 tsp sesame oil
- 3 cloves garlic, minced
- 1/2 tsp ground ginger or 1 inch fresh ginger, minced
- Few cracks of black pepper
- Red pepper flakes, to taste
For the Chicken:
- 2 tbsp avocado oil
- 1.5 lbs chicken breasts, sliced into bite-sized pieces
- 2 tbsp tapioca starch
- 1/2 tsp sea salt
- 1/3 cup raw cashews
For Garnish:
- Chives or green onion, chopped
- Sesame seeds
Instructions
- Prepare the sauce: In a bowl, whisk together coconut aminos, rice vinegar, tomato paste, fresh orange juice, sesame oil, minced garlic, ground or fresh ginger, black pepper, and red pepper flakes until well combined. Set aside.
- Coat the chicken: Toss the sliced chicken pieces in the tapioca starch, ensuring they are evenly coated for a light crust when cooked.
- Cook the chicken: Heat a large skillet over medium heat and add the avocado oil. Stir in the coated chicken pieces and season with sea salt. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 9-12 minutes.
- Add sauce and cashews: Pour the prepared sauce into the skillet with the chicken and add the raw cashews. Reduce the heat to a simmer and let it cook until the sauce thickens slightly, around 5-7 minutes, stirring occasionally to prevent sticking.
- Garnish and serve: Sprinkle chopped chives or green onions and sesame seeds over the finished dish before serving. Enjoy your paleo-friendly Orange Cashew Chicken!
Notes
- Use fresh orange juice for the best flavor and no added sugars.
- Adjust red pepper flakes to taste if you prefer more or less spice.
- To keep it Paleo, avoid using soy sauce and opt for coconut aminos as a seasoning alternative.
- Serve over cauliflower rice or alongside steamed vegetables for a complete paleo meal.
- Ensure chicken is fully cooked to an internal temperature of 165°F (74°C).
