Stir Fry with Chicken and Cashews

Stir fry has always been a frequent meal found on my family’s table. There were phases where it was served with tofu, or chicken, or chow mein, or rice… these days I just eat the stir fry and don’t bother with starchy sides. Recently I was experimenting with the Coconut Secret coconut aminos sauce – which makes an excellent replacement for soy sauce which frequently contains wheat – and was so impressed with the results that I decided I needed to share it with you.

Ingredients (4 servings)

  • 1 bunch of Broccolini, washed and cut into 2” lengths
  • ½ head of Cauliflower, washed and cut into florets
  • 2-3 larger Carrots, peeled and cut on a diagonal in thin slices
  • 3-4 Baby Shanghai Bok Choy, washed and chopped
  • 1 can sliced Water Chestnuts
  • 8 Crimini or Shitake Mushrooms, washed and thinly sliced
  • ½ cup Raw Cashews, whole (be sure to buy certified gluten free as nuts are frequently cross contaminated with gluten)
  • 2 large chicken breasts, cut into bite size pieces
  • A piece of fresh Ginger (the size of your thumbs together), peeled and grated
  • ¼ cup Coconut Secret Coconut Aminos (this is a guess at the amount – use to taste)
  • 3 tbsp Avocado Oil (Sesame Oil would have better stir fry flavour if tolerated)
  • Salt and Pepper to taste

Optional additions:

  • bean sprouts
  • snow peas
  • 2-3 cloves crushed garlic
  • onion or shallot
  • bell peppers

**Omit pepper, spouts, snow peas, bell peppers, sesame oil, and nuts for AIP**


  1. Peel and grate ginger. Dice chicken – for optimal results, marinate chicken with ⅓ of the ginger, 3 tbsp Coconut Aminos, and 2 tbsp oil (plus optional crushed garlic). Preheat your pan to medium-high heat (ideally a wok), add enough oil to coat the bottom, and saute chicken until cooked through. Set aside.
  2. While the chicken is cooking, wash and chop all of your vegetables. The harder the vegetable, the thinner you want to cut it, and the sooner you want to add it to the pan.
  3. With the chicken out of the pan/wok, add a bit more oil, the remaining ginger (and garlic) and saute for a moment to season the oil.
  4. Add your vegetables starting with the hardest ones like cauliflower and carrots. Saute for a few moments before adding the broccolini and mushrooms. After a few moments, add the bok choy, (bean sprouts, snow peas), water chestnuts, and cashews.
  5. Add the Coconut Amino sauce and stir to coat the vegetables.
  6. When the cauliflower and carrots have reached “al dente” tenderness, add back in the chicken.
  7. Serve hot – on it’s own, over rice or gluten free noodles. A sprinkle of toasted sesame seeds on top adds extra presentation value, flavour, nutrients, and crunch.


Leave a Reply

Your email address will not be published. Required fields are marked *