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Forget takeout! In less than 30 minutes, you can have this delicious and healthy cashew chicken recipe on the table. The kicker? It’s healthy. It’s not drowning in a thick cornstarch-based sauce—just a delicious, light marinade that brings together tons of flavors, like ginger and garlic!
This version of cashew chicken rivals Chinese takeout, and it’s ready in just 25 minutes. It’s crunchy, salty, and savory, and it’s the perfect solution to humdrum weeknight dinners! The whole family will love it, and the leftovers are delicious (if you have any).
Want more recipes that will help you skip takeout? Check out my healthy sweet and sour chicken or this tasty beef stir fry with Ramen noodles. So good! Did you know you can also make homemade Ramen bowls at home, too? That recipe is a reader favorite.
Table of Contents
Why You’ll Love This Cashew Chicken
- It’s not drowning in sauce—the light sauce in this recipe adds great flavor without the thick, goopy sauce found in most Westernized Chinese takeout. You can enjoy the crisp veggies and cashews without the sogginess!
- It’s low in sugar—only a bit of honey is used in this recipe to bring some sweetness.
Ingredients for Healthy Cashew Chicken
A full ingredient list with exact measurements can be found in the recipe card below.
- Chicken breasts—Boneless skinless chicken breasts cut into 1-inch pieces work great in this recipe. You could use boneless skinless chicken thighs as well if you prefer dark meat.
- Soy sauce—Low sodium is the way to go. Kikkoman’s low-sodium version tastes no different than its original one.
- Red bell pepper—This is the sweetest variation of bell pepper compared to yellow, orange, and especially green, which makes it work really well with the sweet and salty flavors in this dish.
- Cashews—They make the dish! I like using either raw unsalted or just lightly salted cashews. I toast them in this recipe to bring a deeper, nuttier flavor.
Modifications
- Sesame oil—Using sesame oil instead of olive oil is a great way to bring on more sesame flavor.
- Chicken—If you prefer dark meat, you can use boneless skinless chicken thighs.
- Bell peppers—You can definitely use any color of bell pepper, but note that green bell peppers are more bitter and earthy in flavor.
- Mushrooms—If you can’t find shiitake, baby bella/cremini or white button mushrooms will work fine.
- Other vegetables—Chopped broccoli, cauliflower, baby bok choy, baby corn, and bamboo shoots would all be great additions.
- Add heat—If you like it spicy, feel free to add some red pepper flakes to serve or top your dish off with hot chili sauce!
How to Make Cashew Chicken
Step 1: Whisk Together the Marinade
Whisk two tablespoons of soy sauce, one teaspoon of rice vinegar, 1/2 teaspoon of honey, and 1/2 teaspoon of sea salt in a large bowl. Make sure the mixture is well combined.
Step 2: Marinate the Chicken
Place the cubed chicken in the bowl with the marinade, then stir to coat. Set it aside for 20 minutes. If you’re doing this step in advance, cover the chicken in the bowl and refrigerate it. See recipe tip below.
Step 3: Toast the Cashews
Heat a dry pan over medium heat. Once it’s hot, decrease the heat to low and add the dry cashews. Let them toast until golden brown, shaking the pan every once in a while. This should only take 2-3 minutes so keep a close eye on them. Remove from the heat when done.
Step 4: Sauté the Chicken
Heat one tablespoon of olive oil in a wok or large skillet. Add one tablespoon of grated fresh ginger; simmer until fragrant. Transfer the chicken to the skillet and cook for about 3-4 minutes or until all sides are lightly browned. Remove the chicken from the skillet (you don’t want it fully cooked).
Step 5: Simmer the Veggies
Add one tablespoon of oil to the pan, then add the garlic. Simmer for 30 seconds, then add the mushrooms, bell peppers, and scallions. Add two tablespoons of water to the skillet and cook for 2 minutes, or until the water evaporates.
Step 6: Bring It All Together
Transfer the chicken back to the skillet. Add the remaining soy sauce and the cashews. Toss, then cook for another 2 minutes, or until the chicken is cooked through and registers an internal temperature of 160º F with a meat thermometer.
Recipe Tip
If you decide to prep your chicken in advance and set it in the fridge for a few hours, take it out about 20 minutes before cooking it. Letting it come to room temperature results in a more even cook on the chicken.
What to Serve With Cashew Chicken
Storage, Reheating & Freezing
- Leftovers can be stored in the fridge in an airtight container for up to 4 days.
- To reheat this cashew chicken dish, transfer the leftovers to a microwave-safe plate and heat in the microwave in 15-second increments until warmed through.
- Freezing isn’t recommended as the cooked vegetables will turn out soggy when thawed.
Frequently Asked Questions
Aside form the obvious chicken and cashews, the dish typically includes veggies, with everything tossed in a savory sauce. The sauce ingredients can vary.
Kung Pao Chicken is a lot spicier with its use of dried chilies, and it uses peanuts instead of cashews.
If you try this Easy Cashew Chicken, please pop back in and leave a 🌟 star rating and let us know how it went in the 📝 comments below.
Easy Healthy Cashew Chicken
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized cubes
- 2 TBSP olive oil
- 3 TBSP low-sodium soy sauce
- 1 tsp rice vinegar
- 1/2 tsp honey
- 1/2 tsp sea salt
- 1 cup sliced shiitake mushrooms, You can also use cremini/baby bella or button mushrooms
- 1 TBSP freshly grated ginger
- 2 garlic cloves, smashed, peeled, and thinly sliced
- 1 red bell pepper, cut into 1-inch pieces
- 3 scallions, cut into 1-inch pieces
- 1/2 cup lightly salted cashews
Instructions
- Whisk 2 tablespoons of soy sauce, 1 teaspoon of rice vinegar, 1/2 teaspoon of honey, and 1/2 teaspoon of sea salt in a large bowl. Make sure the mixture is well combined.
- Place the cubed chicken into the bowl with the marinade; stir to coat. Set it aside for 20 minutes. Doing this step in advance? Cover the chicken in the bowl and place in the fridge. See recipe tip below.
- Heat a dry pan over medium heat. Once it’s hot, decrease the heat to low and add the dry cashews. Let them toast until golden brown, shaking the pan every once in a while. This should only take 2-3 minutes so keep a close eye on them. Remove from the heat when done.
- Heat 1 tablespoon of olive oil in a wok or large skillet. Add 1 tablespoon of grated ginger; simmer until fragrant. Transfer the chicken to the skillet and cook for about 3-4 minutes or until all sides are lightly browned. Remove the chicken from the skillet (you don’t want it to be cooked through.)
- Add 1 tablespoon of oil to the pan, then add the garlic. Simmer for 30 seconds, then add the mushrooms, bell peppers, and scallions. Add 2 tablespoons of water to the skillet and cook for 2 mins or until the water has evaporated.
- Transfer the chicken back to skillet. Add the remaining soy sauce and the cashews. Toss, cooking for another 2 minutes or until the chicken is cooked through and registers an internal temperature of 160º F with a meat thermometer.
I made this for a spur of the moment Sunday dinner for my parents. This was great to make on the fly and the sauce harmonized well with the chicken and rice. My parents usually aren’t ones to compliment but this garnered many positive ones