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Serving bowl full of cashew chicken.

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Easy Healthy Cashew Chicken Recipe

Taking less than 30 minutes to make, this easy adaptation to a healthy cashew chicken recipe is exactly what your weeknight rotation needs.


  • 1 lb boneless and skinless chicken breasts, cut into bite-sized cubes
  • 3 TBSP low-sodium soy sauce
  • 1 tsp rice vinegar
  • 1/2 tsp honey
  • 1/2 tsp kosher salt
  • 1 cup sliced shiitake mushrooms, You can also use cremini mushrooms
  • 2 TBSP avocado oil (or olive oil)
  • 1 TBSP freshly grated ginger
  • 2 garlic cloves, smashed, peeled, and thinly sliced
  • 1 red bell pepper, seeded, cleaned, and cut into 1-inch chunks
  • 1/2 cup lightly salted cashews, roasted, *See notes


  • Wok or skillet


  • Whisk 2 TBSP of the soy sauce, rice vinegar, honey, and salt in a large bowl.
  • Place the cubed chicken into the bowl, stir to coat, and set aside for 20 minutes. If you're doing this step in advance and marinating the chicken for longer, cover and place the bowl in the fridge.
  • Heat 1 TBSP of oil in a wok or large skillet. Add the ginger and simmer until fragrant. Add the chicken, toss to coat, and cook for about 3-4 minutes or until all sides are lightly browned. Be sure to remove the chicken from the wok before it's cooked through.
  • Add the remaining oil, then add the garlic and simmer until fragrant. Then add the mushrooms, bell peppers, and scallions.
  • Add 2 TBSP of water to the wok, and cook for 2 mins or until the water has evaporated.¬†Transfer the chicken back to wok, and add the remaining soy sauce and the cashews. Stir fry for 2 minutes or until the chicken is cooked through.
  • Serve over rice or noodles.


To roast the cashews, heat a dry pan on the stove over medium-high heat. Once the pan is hot, add the cashews and bring the heat to medium. Let the cashews toast, shaking the pan every so often to prevent burning, for about 3-5 minutes or until the cashews are lightly golden in color and fragrant.