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cashew chicken
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5 from 2 votes

Cashew Chicken

A healthier version of a takeout classic, this cashew chicken is made with the BEST sweet garlicky sauce, tender chicken and crunchy cashews. It's easy to make in 30 minutes and will quickly become a go-to favorite dinner recipe.
Prep Time10 mins
Cook Time20 mins
Servings: 4 servings

Ingredients

  • 2 chicken breasts cut into bite-sized pieces
  • 2 tablespoons + 1 teaspoon cornstarch divided (or tapioca flour, arrowroot powder)
  • 1 tablespoon olive oil divided (or sesame oil)
  • 1 cup broccoli florets
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 cup unsalted cashews
  • Salt & pepper to taste

To make the sauce: 

  • cup soy sauce or coconut aminos for gluten-free
  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 3 cloves garlic minced
  • 1 tablespoon minced fresh ginger

Optional for serving: 

  • White rice
  • Sesame seeds for garnish
  • Green onions for garnish

Instructions

  • In a small mixing bowl, whisk together the ingredients for the sauce. Set aside.
  • In a medium mixing bowl, toss the chicken with 2 tablespoons of cornstarch. 
  • In a large skillet over medium high heat, add 1 tablespoon of oil. Once hot, add the chicken and season with salt and pepper. Cook about 5 - 6 minutes, flipping frequently to brown on all sides. 
  • Add the chopped vegetables to the skillet. Stir and cook for 3 - 4 minutes more, until the vegetables are barely tender and the chicken is cooked through. 
  • Pour the sauce into the skillet. Bring to a simmer over medium high heat. 
  • In a small bowl, stir together 1 teaspoon cornstarch and 2 teaspoons of water. Pour the mixture into the skillet and simmer and additional 2 - 3 minutes, until the sauce bubbles and thickens. 
  • Remove the pan from the heat and stir in the cashews. 
  • Serve immediately. Optionally, serve with a side of white rice and topped with sesame seeds and green onions.