Thai Cashew Chicken

cashew chicken.jpg

Prep Time:  10 minutes
Cook Time: 15 minutes


  • 1 1/4 pounds boneless, skinless chicken breasts, cut into small pieces
  • 2 tablespoons cornstarch 
  • 1 1/2 tbsp canola oil
  • 2 medium red bell peppers, seeded and cut into bite-sized pieces
  • 3 cups broccoli florets
  • 5 medium green onions, thinly sliced
  • 2/3 cup dry roasted, unsalted cashews
  • salt and pepper


  • Cooked white or brown rice, for serving


  • 1/4 cup reduced-sodium soy sauce (or sub liquid aminos)
  • 3 tbsps seasoned rice vinegar
  • 1 1/2 tbsp honey
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes (adjust for your spiciness preferences)


  1. In a small bowl, stir together all sauce ingredients (soy sauce, rice vinegar, honey, ginger, garlic, red pepper flakes). Add additional honey and/or red pepper flakes to taste.
  2. In a small bowl, toss chicken with the cornstarch, salt, and pepper.
  3. Heat the oil in a large skillet over medium high. Once hot, add  chicken and sauté until lightly browned. Add the bell pepper, broccoli, and green onions. Continue cooking for a few minutes until the chicken is cooked through and the vegetables are tender but still crunchy (about 5 minutes).
  4. Stir in the cashews toss with the sauce for 1-2 minutes.
  5. Serve immediately, over rice if desired..