Sesame ginger cashew chicken with broccoli is a marvelously flavorful dinner recipe that takes no more than 40 minutes to make from start-to-finish!
Enjoy it with your favorite side dishes for a nourishing, well-balanced meal.
The newest star on the dope show: Sesame ginger cashew chicken.
Featuring broccoli, guest starring garlic…and…
You guys are going to LOVE this chicken, I can just taste it. Insert praise hands emoji here.
Flavor profile: a little sweet, a little sour, a little umami.
Texturally speaking: Lots of variety of textures between the chicken, cashews and broccoli. We’ve got crunch, we’ve got snap, we’ve got squish. What more do we need??
Highlight Reel:
- Paleo-friendly
- Soy-free
- Refined sugar-free
- Quick and easy to make
- Guaranteed to be on constant rotation on your weeknight menu
Let’s make it!
How to Make Sesame Ginger Cashew Chicken:
Add the ingredients for the sauce to a small blender and blend until combined. Set aside until ready to use.
Heat the avocado oil in a large non-stick skillet or wok over medium heat. Add the chopped chicken breasts and brown for 3 to 4 minutes (without cooking through).
Stir in the broccoli, garlic, sauce and cashews into the skillet and bring to a full boil. Cook, stirring occasionally, until sauce has thickened and chicken is cooked through, about 8 to 10 minutes.
The recipe is finished when the sauce is bubbly, sticky, and pulls away from the pan when stirred.
Serve with sesame seeds and chopped cilantro. You can serve with steamed white or brown rice and/or cauliflower rice or choice of side dishes.
More Healthy Chicken Recipes:
- Healthy Sweet and Sour Chicken
- Greek Chicken Spinach Salad
- Basil Crispy Baked Chicken
- Gluten-Free Chicken Piccata
- Chicken Marsala (Gluten-Free, Dairy-Free)
- Aromatic Saffron Chicken with Coconut Rice
Welcome to the dope show!
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Paleo Sesame Ginger Cashew Chicken
Ingredients
For the Sauce:
- 1/2 cup coconut aminos or liquid aminos
- 1/4 cup chicken broth
- 2 tsp toasted sesame oil
- 1 Tbsp tapioca flour or gluten-free flour
- 1 (2-inch) nub fresh ginger peeled
- 1 Tbsp sriracha optional
- 1/2 tsp sea salt to taste
For the Cashew Chicken:
- 2 Tbsp avocado oil
- 3 chicken breasts chopped, about 1.5 to 2 lbs
- 1 large crown broccoli chopped into florets
- 3 cloves garlic minced
- 1 cup raw cashews
- 2 tsp sesame seeds for serving, optional
- 1/3 cup fresh cilantro for serving, optional
Instructions
- Add the ingredients for the sauce to a small blender and blend until combined. Set aside until ready to use.
- Heat the avocado oil in a large non-stick skillet or wok over medium heat. Add the chopped chicken breasts and brown for 3 to 4 minutes (without cooking through).
- Stir in the broccoli, garlic, sauce and cashews into the skillet and bring to a full boil. Cook, stirring occasionally, until sauce has thickened and chicken is cooked through, about 8 to 10 minutes. The recipe is finished when the sauce is bubbly, sticky, and pulls away from the pan when stirred.
- Serve with sesame seeds and chopped cilantro. You can serve with steamed white or brown rice and/or cauliflower rice or choice of side dishes.
Nutrition
Made this dish last night. Followed the recipe. Absolutely delicious. Next time I will add a few carrot medallions.
delicious!
I’m so happy you like it, Jennifer! xoxoxo