Are you missing takeout?

While many of us are staying in and cooking right now, you may be craving some tasty Asian takeout dishes, like one of my favorites, Cashew Chicken. 

Well, with this easy to follow recipe, and with a few key ingredients, you can make it at home. 

If you are following a paleo diet, then you know how challenging it can be to find Asian food that is grain-free, and that you can actually eat. Sometimes, even if the restaurant says they are using gluten-free ingredients, there is often cross-contamination going on in the kitchen. This recipe calls for almond flour, so there is absolutely no rice flour, which is what you would typically find as a gluten-free substitute.

This recipe is also most likely going to be more nutritious than what you would find at your favorite Asian restaurant. Try it tonight for a fresh, paleo, gluten and dairy-free delicious dinner.


  • 1/5 lb chicken boneless breast, cut into small strips 
  • 2 tbsp sesame oil, divided 
  • ½ cup coconut aminos 
  • 2 tbsp tomato paste 
  • 3 tbsp apple cider vinegar 
  • 1 tbsp honey 
  • 2 garlic cloves, minced 
  • 2 tbsp almond flour 
  • ½ tsp red pepper flakes 
  • ¼ tsp salt, to taste 
  • ¼ tsp pepper, to taste 
  • 2 tbsp water 
  • ½ cup raw cashews 
  • ¼ cup green onions, chopped 
  • Sesame seeds 



In a medium bowl, combine 1 tbsp sesame oil, coconut aminos, tomato paste, vinegar, honey, garlic, and red pepper flakes. Whisk well to combine and set aside. In a bowl or baggie, coat chicken pieces with 1 tbsp of the almond flour, salt and pepper. Add 1 tbsp sesame oil to the bottom of the heavy bottom pot.

Allow oil to heat up and then sear chicken until brown on both sides. Stir the sauce in with the chicken to evenly distribute. Continue to cook until chicken is cooked through. Combine 1 tbsp almond flour with 2 tbsp water in a bowl and stir well to dissolve. Whisk the mixture into the sauce with the chicken. Add the cashews and then continue stirring until the sauce has thickened.

If you’d like it thicker after 1-2 minutes, add an additional 1/2 tbsp almond flour dissolved in 1 tbsp water. Once the sauce has thickened, add any additional salt and pepper, green onions and sesame seeds.

Serve with steamed broccoli or over cauliflower rice!