This easy Cashew Chicken recipe is a lightened up version of the restaurant favorite—and it’s ready in just 20 minutes! With juicy chicken, crisp veggies, and the best sweet and savory sauce, it’s going to be a HIT.
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A dynamite stir fry that has weeknight dinner wrapped.
Today’s recipe is my adaptation of the Thai Cashew Chicken that Ben and I had at nearly every restaurant north of Bangkok when we visited many years ago.
If you’ve had cashew chicken at take-out restaurants, you’ll be familiar with the rich, savory flavors of the sauce and the warm crunch of the cashews. This particular cashew chicken recipe, however, is much lighter and healthier than what you’ll find in a restaurant.
I packed my version with veggies, sweetened the sauce naturally with honey, then served it over whole-grain brown rice. Honestly, I didn’t miss the extra oil and sugar one bit, and I don’t think you will either.
Stir-fries are a faithful companion on busy weeknights (so is Pineapple Chicken). Start to finish, this simple cashew chicken stir-fry is ready in 20 minutes flat, even fewer if your veggies and chicken are already prepped!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Chicken Breasts. Boneless skinless breasts are a weeknight hero. If you prefer, you can swap in chicken thighs.
- Vegetables. Red bell peppers, broccoli, and green onions.
- Cashews. The star of the show! The belle of the ball! Use dry roasted and unsalted cashews.
- Stir-Fry Sauce. Soy sauce brings the umami and savory, while rice vinegar and honey balances it with sweetness. Ginger, garlic, and red pepper flakes bring the ZIP and ZING.
How to Make Cashew Chicken
Prepare. Toss the chicken with the cornstarch, salt, and pepper and heat the oil in a wok or skillet set over medium-high.
Cook the Chicken. Once the oil is shimmering, add the chicken and cook until it’s lightly browned.
Add the Veggies and Cashews. Stir in the bell pepper, broccoli, and green onions. Once the vegetables are tender-crisp, stir in the cashews and cook for 30 additional seconds.
Whisk Together the Sauce. While the chicken and vegetables cook, combine the soy sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes. Adjust the amount of honey and red pepper flakes as needed.
Finish. Pour the sauce into the skillet and toss to coat. Serve the cashew chicken with rice and ENJOY!
What to Serve With Cashew Chicken
Need some inspiration that goes beyond white rice? Here are some ideas:
- Whole Grains. Brown rice is my favorite (especially Instant Pot Brown Rice), but cooked quinoa will pack some extra protein into your meal.
- Asian-Inspired Salads. Like this Asian Cucumber Salad.
- More Thai Dishes. For the takeout experience at home! This Shrimp Pad Thai is a favorite.
More Chicken Stir Fry Recipes
Cashew Chicken
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Ingredients
For the Cashew Chicken:
- 1 ¼ pounds boneless skinless chicken breasts (about 2 large), cut into bite-sized pieces
- 2 tablespoons cornstarch or substitute arrowroot powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons canola oil
- 3 medium red bell peppers seeded and cut into bite-sized pieces
- 1 large head of broccoli cut into florets (about 4 cups)
- 1 bunch green onions about 6 medium, thinly sliced
- ⅔ cup dry roasted unsalted cashews
- Cooked brown rice or quinoa for serving
For the Sauce:
- ¼ cup reduced-sodium soy sauce
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons honey plus additional to taste
- 1 tablespoon freshly grated ginger
- 2 cloves garlic minced (about 2 teaspoons)
- ¼-½ teaspoon red pepper flakes plus additional to taste
Instructions
- In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
- Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned. Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes. Stir in the cashews and cook for 30 additional seconds.
- While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and ¼ teaspoon red pepper flakes. Taste and add additional honey and/or red pepper flakes as desired (I added an additional ¼ teaspoon red pepper flakes). Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.
Notes
- TO STORE: Store leftover cashew chicken in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Rewarm gently in the microwave or on the stovetop over low heat.
- TO FREEZE: Transfer leftovers to an airtight container or freezer bag. Place in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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