Paleo Thai Chicken & Cashew nut stir fry


chickencashewnut I love thai food. My Chicken & Cashew nut stir fry is one of my favourite go to dishes. It is quick to make and can be eaten alone or with steamed cauliflower (or jasmine) rice.



Paleo Thai Chicken & Cashew stir fry
This is a paleo version of my very popular thai chicken and cashew nut stir fry.
Paleo Princess:
Cuisine: Thai
  • 2 cups sliced mushrooms
  • 1 cup sliced red capsicum
  • 3 cups spring onions, sliced into 1 cm sections
  • 1 teaspoon dried chilli seeds
  • 4 Tablespoons of honey (or 3 tablespoons of coconut sugar)
  • 2 Tablespoons fish sauce
  • 3 Tablespoons coconut amino seasoning*
  • 15g fresh garlic cloves, peeled and cut into medium chunks
  • 1 cup of roasted salted cashew nuts (*see notes)
  • 1 long red chilli (*see notes)
  • 500g chicken breast sliced into bite size pieces (*see notes)
  • 1 brown onion finely sliced
  • 1 additional clove of garlic (finely diced)
  • 2 Tablespoons of olive oil.
  1. Place the fresh chilli, honey (or coconut sugar), coconut amino seasoning, fish sauce and 15g of fresh garlic into a food processor and blend until smooth. Set mixture aside.
  2. Place two tablespoons of olive oil in a large saucepan or wok and heat.
  3. When oil has heated, add additional clove of garlic, dried chilli seeds and onion and stir until onion is translucent.
  4. Add chicken and stir fry until chicken had browned (and you can see no pink chicken bits)
  5. Add the mushroom and stir briefly then add sauce mixture and stir until mushrooms are slightly soft.
  6. Add the capsicum and stir briefly before turning off the heat.
  7. As a final step, just before serving, add in the spring onion and cashew nuts and toss through.
  8. Serve immediately (while spring onions are still crisp and cashew nuts still crunchy).
* Fresh Chilli – choose your fresh red chilli carefully. The larger long red chillies can taste almost as mild as a capsicum. The skinnier long chillies are hotter. If you like hot food, you may choose to add two medium skinny red chillies. For someone that likes milder dishes, choose a bigger long red chilli.

* Cashew nuts – If you don’t have salted cashews, then you can substitute with unsalted cashews but you should mix through ½ teaspoon of himalayan salt to the stir fry at the end – as the salt will balance the hot & sweet flavours of this stir fry.

* Chicken – If you are defrosting chicken breasts to use for this recipe, then I suggest slicing the chicken whilst it is still partially frozen (ie. almost defrosted), this will assist you in being able to slice the chicken into nice thin stir fry pieces. Likewise, if you have fresh chicken breasts, I recommend you place in the freezer a few hours before so that it partially freezes to assist you in cutting the perfect stir fry chicken pieces.

* If you like spicy food like me, I recommend that you make a second batch of the stir fry sauce mixture. Then once the stir fry has cooked, just before you add the spring onions and cashews, you can strain out the stir fry sauce and stir through your fresh sauce mixture – which will give the stir fry a spicier taste (as the sauce mixture will not be weakened by the additional fluid from the vegetables as they cook).

* coconut amino seasoning is available in health food stores. It is a paleo version substitute for soy sauce.