This Crohn’s-Friendly Cashew Chicken is a healthy twist on a takeout favorite. Tender chicken is stir-fried with crisp vegetables, raw cashews, and a savory tamari sauce for a dish that’s Paleo-friendly, gluten-free, and gentle on digestion. Quick to prepare, it makes a perfect weeknight meal that’s both nourishing and satisfying.

Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients

  • 3 tablespoons coconut flour
  • ½ teaspoon black pepper
  • 1 ½ lbs boneless, skinless chicken breasts, diced into 1-inch pieces
  • 2 tablespoons sesame oil
  • 1 tablespoon peanut oil
  • 2 cups pea pods
  • 1 cup red bell pepper, diced small
  • 4 cloves garlic, finely minced or pressed
  • 1 cup unsalted raw cashews
  • 4 green onions, sliced
  • (Optional) Thai chili peppers (use sparingly for heat) or Serrano peppers for a milder option

For the Sauce

  • 4 tablespoons tamari (gluten-free soy sauce)
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon ground ginger

Instructions

  1. In a bowl, mix coconut flour, black pepper, and diced chicken until evenly coated.
  2. Heat sesame oil and peanut oil in a large skillet or wok over medium-high heat. Add chicken and cook about 5 minutes, stirring frequently, until nearly cooked through.
  3. Add pea pods, bell pepper, garlic, and optional chili peppers. Stir-fry for 3–4 minutes, until vegetables are crisp-tender and chicken is fully cooked.
  4. While vegetables cook, whisk together tamari, honey, rice wine vinegar, and ground ginger in a medium bowl to make the sauce.
  5. Add cashews to the skillet, then pour in the sauce. Stir and let simmer 1–2 minutes until slightly thickened.
  6. Stir in green onions, remove from heat, and serve immediately.

Notes

Note: This Crohn’s-friendly version of cashew chicken skips processed sauces and cornstarch, using tamari and coconut flour for a lighter, Paleo-style take on the classic dish.