Paleo Cashew Chicken Skillet (Whole30, One Pan, 30 Minutes)




This easy Paleo cashew chicken skillet recipe will make healthy eating both delicious and easy whether you’re doing a Whole30 or not! It’s made completely in one pot, and in under 30 minutes. It’s a family friendly, takeout fake-out recipe that’s totally good for you!

 


This Whole30 skillet recipe is sponsored by Vital Proteins. I’m happy to work with a company I love, use and believe in so much! Thanks for your support here on the blog and your support for Vital Proteins!

You would not believe how often I get asked the question, “how can I make eating healthy/real food/Paleo/Whole30 easier?”. Okay, maybe you DO believe it, because you’re wondering the same thing yourself. My answer is usually disappointing, because there’s no magic trick to it.
It’s only as difficult as you make it.
Most people who ask this question are waaaay overcomplicating what they’re eating. By doing so they’re spending too much time in the kitchen, too much time grocery shopping, too much time cooking complicated meals. And that last one usually leads with a sink full of too many dishes to do. This might be fine… for about a week. Then eating well can quickly change into a chore that’s unsustainable in your life for the long term. Actually making it easier is how you make it easier.

Ingredients

For the Stir-Fry:

  •     1 pound chicken breasts, diced into 1” cubes

  •     3 green onions, chopped

  •     2 cups broccoli florets

  •     1 red or green pepper, thinly sliced

  •     1 cup sugar snap peas

  •     1 cup shredded carrots

  •     1/2 cup raw cashews (or lightly roasted is fine)

  •     1 tablespoon olive oil

  •     1 tablespoon minced garlic

  •     1/2 teaspoon salt


For the Sauce:
  •     1/4 cup water

  •     4 tablespoons almond butter

  •     4 tablespoons coconut aminos

  •     2 scoops Vital Proteins Collagen Bone Broth

  •     1 tablespoon sesame oil

  •     1 teaspoon ginger powder

  •     Optional: 2 tablespoons honey(omit for Whole30)


Instructions
  •     Heat olive oil in a large pan over medium-high heat

  •     Once hot, add diced chicken and salt and let begin to brown on both sides, about 5 minutes

  •     While chicken is browning, combine sauce ingredients into a small bowl, mix well and set aside

  •     Add garlic to the pan, followed by broccoli, peppers and snap peas

  •     Cook for about 5 minutes, stirring frequently, until vegetables are cooked halfway

  •     Add in the carrots, green onions and sauce and mix well to evenly coat

  •     Continue stirring frequently another 5-10 minutes until sauce has thickened and veggies are fully cooked

  •     Mix in the cashews and serve!

  •     If sauce hasn’t thickened but your veggies are tender to your preference (still crisp or fork tender), move the chicken and veggies with a slotted spoon to serving dish. Allow sauce to continue to thicken a few additional minutes. Once it’s bubbling and thick, pour over cashew chicken and mix.


RECIPES AND IMAGE ADAPTED FROM https://www.wholekitchensink.com





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