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Cashew Chicken Recipe

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  • Yield: 6 1x


Delicious and simple to make!


Units Scale
  • 3/4 cup Raw or dry roasted, unsalted cashews (set some aside for garnish)
  • 2 lbs Chicken breasts, cut into bite sized pieces
  • 1 small Green Pepper, cut into bite sized pieces
  • 1 small Red Pepper, cut into bite sized pieces
  • 23 Green onions, cut into bite sized pieces (set some aside for garnish)
  • 2 Tbsp Olive Oil
  • 2 Tbsp Corn Starch
  • 4 large garlic cloves, minced or chopped
  • 1/4 cup low sodium chicken broth
  • 2 Tbsp Rice wine vinegar
  • 4 Tbsp Hoisin Sauce
  • 2 Tbsp Soy sauce (I use coconut aminos, low sodium, but you can use whichever you like)
  • 12 Tbsp Honey or Agave (as desired for sweetness)
  • 1/2 tsp 1/2 tsp sesame oil
  • Cayenne pepper, as desired for spiciness
  • Salt, to taste


  1. Get your rice cooking. (or use Trader Joe's frozen).
  2. If the cashews are raw, dry roast them over medium high heat until just golden and browned. Set aside.
  3. Cut the chicken into bite sized pieces. Toss with 1 tbsp of cornstarch to coat.
  4. Add 1 tbsp of olive oil and cook the chicken over medium to med-high heat until cooked through.
  5. Set the chicken aside and make the sauce.
  6. Mix the chicken broth, hoisin sauce, soy sauce, rice wine vinegar, honey or agave and sesame oil together along with the remaining 1 tbsp cornstarch. (I use low sodium on all of these….and Coconut Aminos for the soy sauce…you can use whichever you like) Blend well and set aside. (mix the corn starch into the chicken broth before adding the rest)
  7. Cut the red and green peppers and green onions into bite sized pieces.
  8. Add the remaining 1 tbsp of olive oil to a skillet and add the green and red pepper pieces, green onions, minced garlic. Saute over medium heat until just tender, 2-4 minutes. (don't overcook)
  9. Pour the sauce mixture over the vegetables and cook, stirring constantly, just until it starts to thicken. If it gets too thick you can add more chicken broth, if needed.
  10. Stir in the chicken and cashews. Mix well.
    Serve with white or brown rice.

    Garnish with more cashews and chopped green onions.


You can also serve this with Quinoa, Rice Noodles, Cauliflower rice or even pasta. 

This is a Cashew Chicken Recipe but you can also sub in shrimp for a change.

Add more or less Cayenne for spice level that you enjoy. The sweetness of the honey/agave goes well with a little spiciness.