Spicy chicken cashew stir fry is a two-pan weeknight wonder — aromatic, colorful, and decadent in all the right ways. Sliced chicken joins a crunchy vegetable medley in a glossy sauce of coconut aminos, ginger, hot sauce, and cashew butter, finished with chopped cashews and a stir-through egg.
Spicy Chicken Cashew Stir Fry
This fiery Spicy Chicken Cashew Stir Fry is such an enjoyable, aromatic, and decadent dish. It’s packed full of color, fiery flavors, and fun! The cashew butter combined with the variety of seasonings creates a truly unforgettable treat. Build on the spice of the hot sauce, ginger, and cilantro, and kick this dish up a notch with some red pepper and minced jalapeño. Eliminate the chicken from the recipe if a vegetarian version is desired.
Serves 2–3
2 chicken breasts, sliced into pieces
11⁄2 tablespoons (30 ml) coconut oil, divided use
1⁄2 tablespoon minced garlic
3 cups (720 ml) mixed vegetable medley (broccoli, carrots, snap peas, onions, peppers, etc.), chopped
4 tablespoons (60 ml) coconut aminos
11⁄2 tablespoons hot sauce
1⁄4 cup (960 ml) cilantro, diced
2 tablespoons ginger, diced
1⁄4 cup (960 ml) cashews, chopped
11⁄2 tablespoons (30 ml) cashew butter
1 egg
- Using two separate frying pans, add the chicken and 1⁄2 tablespoon (30 ml) coconut oil to one, and cook over low-medium heat. Add 1 tablespoon (15 ml) of coconut oil, garlic, and the vegetables to the second pan, also cooking over low-medium heat.
- After 1–2 minutes of cooking, add the coconut aminos, hot sauce, cilantro, ginger, cashews, and cashew butter to the vegetable pan. Stir until evenly combined.
- Once the chicken is cooked through (though not overcooked on the outside), add to the vegetable pan. Next, add the egg on top of everything, and stir until the egg is fully cooked. Serve immediately.
Pro Tips
- Cook the chicken and vegetables in separate pans as written — crowding everything into one pan steams the ingredients instead of searing them.
- Add the coconut aminos, ginger, and cashew butter only after the vegetables have cooked 1–2 minutes, so the sauce glazes rather than boils.
- Stir the egg in at the very end and keep it moving until just set — it adds body to the sauce without turning the stir fry into scrambled eggs.
- Kick the heat up further with red pepper flakes and minced jalapeño, or drop the chicken entirely for a vegetarian version.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes — thighs stay juicier in a stir fry and are a little more forgiving if you overcook them slightly.
Is coconut aminos paleo?
Yes — it's the classic paleo stand-in for soy sauce, made from coconut sap, and it gives the sauce its sweet-salty base.
How long does it keep?
Up to 3 days in the fridge. Reheat in a hot pan rather than the microwave to keep the vegetables crisp.
What vegetables work best?
Broccoli, carrots, snap peas, onions, and peppers all hold their crunch at low-medium heat — use whatever the medley gives you.
Recipe Card
Ingredients
Method
- Using two separate frying pans, add the chicken and 1⁄2 tablespoon coconut oil to one, and cook over low-medium heat.
- Add 1 tablespoon of coconut oil, garlic, and the vegetables to the second pan, also cooking over low-medium heat.
- After 1–2 minutes of cooking, add the coconut aminos, hot sauce, cilantro, ginger, cashews, and cashew butter to the vegetable pan.
- Stir until evenly combined.
- Once the chicken is cooked through (though not overcooked on the outside), add to the vegetable pan.
- Next, add the egg on top of everything, and stir until the egg is fully cooked.
- Serve immediately.
