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Cashew Chicken

This easy cashew chicken recipe is ready in just 20 minutes! Juicy chicken, crisp veggies and a sweet, savory sauce make it delish.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 553 kcal
Course: Main Course
Cuisine: Thai

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

    Cup of Yum
  1. In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
  2. 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.
  3. 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 Information

Serving 1(of 4) with 1/2 cup prepared brown rice Calories 553kcal (28%) Carbohydrates 57g (19%) Protein 35g (70%) Fat 18g (28%) Saturated Fat 3g (15%) Cholesterol 75mg (25%) Fiber 8g (32%) Sugar 19g (38%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 553

% Daily Value*

Serving 1(of 4) with 1/2 cup prepared brown rice
Calories 553kcal 28%
Carbohydrates 57g 19%
Protein 35g 70%
Fat 18g 28%
Saturated Fat 3g 15%
Cholesterol 75mg 25%
Fiber 8g 32%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.