Spiced Chicken Stir-Fry with Cashew-Free Almond Butter Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A Whole30-compliant chicken stir-fry featuring tender chicken and vegetables tossed in a rich almond butter sauce without nuts that are often allergenic. This asian-inspired whole30 (dairy free) ready in about 30 minutes pairs chicken breast, coconut oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (14 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Add 1 lb thinly sliced chicken breast and sauté for 5-6 minutes until cooked through and lightly browned. Remove chicken and set aside.
  2. Step 2: In the same skillet, add 3 minced garlic cloves, 1 tbsp grated fresh ginger, 1 sliced red bell pepper, 2 cups broccoli florets, and 1 julienned large carrot. Stir-fry for 5-7 minutes until vegetables are crisp-tender.
  3. Step 3: In a small bowl, whisk together 3 tbsp almond butter, 3 tbsp coconut aminos, 1 tbsp fresh lime juice, 1/4 cup water, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
  4. Step 4: Return the cooked chicken to the skillet with the vegetables and pour the almond butter sauce over everything. Toss to coat and cook for an additional 2-3 minutes until heated through and sauce thickens slightly.
  5. Step 5: Serve immediately over cauliflower rice or as is for a flavorful Whole30 meal.

Frequently asked questions

How long does Spiced Chicken Stir-Fry with Cashew-Free Almond Butter Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Chicken Stir-Fry with Cashew-Free Almond Butter Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.

Can I substitute ingredients in Spiced Chicken Stir-Fry with Cashew-Free Almond Butter Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Chicken Stir-Fry with Cashew-Free Almond Butter Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spiced Chicken Stir-Fry with Cashew-Free Almond Butter Sauce whole30?

Yes — this recipe is tagged whole30, dairy free, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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