Easy Cashew Chicken

I'm not a complicated cook—have you noticed? If a recipe takes me more than an hour, I start to lose my mind. I’m definitely somewhere between “frozen meal” easy and “Gordon Ramsay” gourmet… let’s call it real-life doable.

This cashew chicken is my take on the classic—definitely not authentic Chinese, but full of flavor and easy enough for a weeknight dinner. It’s one of those recipes that’s flexible, too. Like more heat? Add extra chili paste. Prefer it sweeter? A little more honey does the trick. Don’t be afraid to tweak it to fit your taste. That’s half the fun.

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Cashew Chicken Recipe

Ingredients

• Chicken & Veggies:

  • 1 lb chicken breast, diced

  • 2 tsp cornstarch (for coating chicken)

  • Salt and black pepper, to taste

  • 1/2 cup yellow onion, diced

  • 1 cup bell pepper (or sweet mini peppers), chopped

  • 2 cups broccoli florets, chopped (optional)

  • 2 cloves garlic, minced

  • 1/2 cup unsalted roasted cashews

  • 1/4 cup water chestnuts (or 1 small can, drained)

  • 4 cups cooked rice or fried rice of choice

  • Oil for cooking (e.g., avocado oil)

• Sauce:

  • 1 cup coconut aminos

  • 2 tbsp honey

  • 1 tbsp rice vinegar

  • 1 tbsp ground fresh chili paste (like sambal oelek)

  • 1/2 tsp fresh grated ginger (or 1/4 tsp ground)

  • 1 tbsp toasted sesame oil

  • 2 tsp cornstarch + 1 tbsp water (for slurry)

Instructions

1. Prep the Chicken:
   Toss diced chicken with 2 tsp cornstarch, salt, and pepper until evenly coated.

2. Cook the Chicken:
   Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Sear chicken until golden and cooked through. Remove and set aside.

3. Make the Sauce:
   In a small bowl, whisk together coconut aminos, honey, rice vinegar, chili paste, ginger, and sesame oil. Set aside.

4. Stir-Fry Veggies:
   In the same pan, add a little more oil if needed. Sauté onion and bell pepper for about 3 minutes. Add broccoli and cook for another 2–3 minutes. Add garlic and cook for 1 more minute.

5. Add Sauce & Thicken:
   Pour sauce into the pan. Separately, mix 2 tsp cornstarch with 1 tbsp water to make a slurry and stir it into the sauce. Simmer for 3–5 minutes until thickened.

6. Combine Everything:
   Add cooked chicken, cashews, and water chestnuts to the pan. Stir to coat and heat through for 1–2 minutes.

7. Serve:
   Spoon over your rice of choice and enjoy! Optionally, top with green onions or sesame seeds.