Cashew Chicken Recipe
This cashew chicken is the most delicious take-out style dish! Loaded with crunchy stir fried veggies, chicken, cashews, and a savory, slightly sweet sauce, this recipe is going to make it onto your regular dinner rotation in no time.
Servings: 4 Servings
Ingredients
- ½ cup coconut aminos
- ½ cup chicken broth
- 1 teaspoon toasted sesame oil
- 1½ teaspoons unseasoned rice wine vinegar
- ½ teaspoon ginger powder
- ½ teaspoon red pepper flakes
- 1¼ teaspoon salt, divided
- 1 tablespoon arrowroot powder
- 2 tablespoons avocado oil, divided
- 1½ pounds boneless, skinless chicken thighs, cubed
- ¼ teaspoon ground black pepper
- 2 red bell peppers, sliced into thin strips
- 8 ounces broccoli florets
- 6 ounces snow peas
- 2 green onions, thinly sliced
- 1½ cups toasted cashews
- White rice, for serving, optional
- Sesame seeds, for garnish, optional
Instructions
- In a small saucepan over medium heat, combine the coconut aminos, chicken broth, toasted sesame oil, rice wine vinegar, ginger powder, red pepper flakes, and ¼ teaspoon of salt. Bring to a simmer and cook for 5 minutes, until the sauce is slightly reduced in volume.
- In a small bowl, whisk together the arrowroot powder with 1 tablespoon of water to make a slurry, then whisk the slurry into the sauce. Bring the sauce to a boil, stir, and cook for an additional minute, until thickened. Set aside.
- Preheat a large wok or skillet over medium-high heat. Add 1 tablespoon of avocado oil and swirl around the pan. Season the chicken with 1 teaspoon of salt and ¼ teaspoon pepper, then add the chicken and cook for 3-4 minutes per side, until the chicken is slightly browned and cooked through. Remove the chicken from the pan.
- Add the bell pepper strips and cook for 2 to 3 minutes, until slightly browned.
- Add the broccoli florets and snow peas to the pan. Cook for 2 to 3 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the remaining tablespoon of oil to the pan, then add the chicken, green onions, and toasted cashews. Cook for 1 to 2 minutes, until the chicken is warmed through, then pour the stir-fry sauce over the chicken mixture and toads to coat.
- Garnish with sesame seeds and serve with white rice and enjoy!
Notes
- Use a different cut of chicken - we used chicken thighs here, but you can absolutely use chicken breasts or chicken tenders, if you'd like.
- Use cornstarch - cornstarch will work in place of the arrowroot, if that's what you have on hand!
Nutrition
Calories: 636kcal | Carbohydrates: 34g | Protein: 45g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1699mg | Potassium: 1158mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2855IU | Vitamin C: 154mg | Calcium: 91mg | Iron: 6mg