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Chicken and Cashew Stir-Fry
with carrots and cabbage

Active: 35 min Total: 35 min
This quick weeknight stir-fry is chock-full of healthy ingredients and the addition of cashews offers a great crunch.
Smarts: Stir-fries are super versatile, so feel free to sub in any vegetables, just order them by how long ingredients will take to cook.


Chicken, Carrot, Cabbage, and Cashew Stir-Fry:
  • Chicken thighs, boneless & skinless - 1 lb , chopped
  • Garlic - 2 cloves , minced
  • Onions, small - 1 , chopped
  • Cabbage - 1/2 head , chopped
  • Carrots - 3/4 lb , sliced thinly
  • Bragg's / Coconut aminos - 2 Tbsp
  • Rice vinegar - 1 Tbsp
  • Maple syrup - 1 Tbsp
  • Tomato paste - 1 Tbsp
  • Arrowroot powder - 2 tsp
  • Water - 1/2 cup
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Cashews - 1/2 cup
  • Lemon - 1/2 , juice of


  1. Chicken thighs - Chop into bite-sized pieces. Sprinkle with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  2. Garlic / Onions / Cabbage / Carrots - Prep as directed. For cabbage, if making tomorrow’s dinner, peel off 8 cabbage leaves (or 2 / serving) before chopping for tonight. (Can be done up to 3 days ahead)
  3. Make stir-fry sauce - Mix together minced garlic, aminos, rice vinegar, maple syrup, tomato paste, arrowroot powder, and water.

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  1. Heat a wok over medium-high heat. Add first part of cooking oil and then chicken to heated oil. Saute for ~5 minutes, until golden. Remove from wok and set aside.
  2. Return wok to heat and then add second part of oil. Then add onions and carrots to heated oil with a sprinkle of salt. Saute for ~6 minutes.
  3. Add cabbage and saute for ~2 minutes.
  4. Return chicken back to wok and push all ingredients to the side forming a donut hole. Give your sauce a stir and then pour sauce into the hole. Wait for sauce to darken and bubble and then toss everything through.
  5. Remove from heat. Fold in cashews and finish with lemon juice and season to taste with salt and pepper.



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