Easy Recipe for Chicken with Cashew Nuts (Cashew Chicken)
A Recipe that is so easy to make! Learn how to make chicken with cashew nuts for a quick, healthy dinner in under an hour!
Servings: 4 servings
Calories: 545kcal
Ingredients
Ingredients for the chicken
- 1 ½ lb. boneless, skinless chicken breasts cut into bite size cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons cornstarch
- 3 tablespoons coconut oil melted
- ¾ cup raw cashews *see notes for substitution
- 2 cups broccoli cut into small florets
- 1 cup red bell pepper chopped
- 1 cup snow peas
- 3 green onions thinly sliced, separate whites from green
- 1 teaspoon freshly grated ginger
- 3 cloves garlic minced
For the Sauce
- ¼ cup coconut aminos
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons water
- 3 tablespoons honey
- 1 teaspoon sesame oil
- ¼ teaspoon red pepper flakes
Instructions
- Have all ingredients and tools prepped and ready to go.
- Season chicken with salt and pepper, add to a medium bowl or disposable plastic bag and coat with cornstarch, discard excess cornstarch. In a small bowl, whisk together sauce ingredients.
- Heat a large wok or cast iron skillet over medium heat, add 1 TBSP coconut oil and the cashews. Stir constantly, cooking until golden brown, about 3 minutes, being careful not to burn them. Remove to a small bowl.
- Increase heat to medium high, add 1 TBSP coconut oil and the chicken. Cook, flipping occasionally, until chicken is just cooked through, about 4 minutes. Remove to a small bowl.
- Add in another TBSP of coconut oil, the broccoli and bell pepper. Cook until veggies are crisp tender, about 4 minutes. Add the snow peas, white part of the green onions, ginger, and garlic, cook 1 minute.
- Add the cashews, chicken, and the sauce to the hot wok with the veggies. Heat through until thickened, about 2 minutes. Serve over rice, garnished with the tops of the green onions.
Video
Notes
- This dish comes together very fast, be sure all of your ingredients are prepped before starting.
- Chicken breast or tenderloin will work for this recipe.
- Snap peas, carrots, bok choy, bean sprouts, water chestnuts, mushrooms, or zucchini would all work well in this dish.
- Coconut aminos are salty, but not as salty as soy sauce. It contains a fraction of the sodium of traditional soy sauce, while still adding a rich, savory flavor to dishes.
- We used raw cashews to develop this recipe. Frying them briefly gives them a lovely nutty flavor. Roasted cashews can also be used, just add them in with the snow peas. Roasted cashews will not need to be cooked before eating.
- For extra heat, add ½ teaspoon of sriracha to the sauce.
- Store leftover stir fry in the fridge for up to three days.
- Reheat leftovers in a skillet over medium heat, or microwave.
Nutrition
Serving: 2cups chicken + veggies | Calories: 545kcal | Carbohydrates: 36g | Protein: 43g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 558mg | Potassium: 1069mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1767IU | Vitamin C: 105mg | Calcium: 53mg | Iron: 3mg
