Description

Indulge in the deliciousness of Honey Cashew Chicken, a vibrant stir-fry that perfectly blends sweet honey with spicy Sriracha for an unforgettable meal. This dish features tender chicken pieces, crunchy cashews, and fresh vegetables, all coated in a sticky sauce that will leave everyone asking for seconds. Ready in just under an hour, Honey Cashew Chicken is not only quick to prepare but also highly customizable, allowing you to swap in your favorite veggies or adjust the spice level to suit your taste. Perfect for busy weeknights or special gatherings, this healthy dish is sure to become a staple in your recipe collection.

Ingredients

Scale

2 tablespoons cornstarch
½ teaspoon fresh ground black pepper
2 tablespoons low-sodium soy sauce
2 tablespoons sesame oil
1 teaspoon rice vinegar
3 skinless boneless chicken breasts (cut into 1-inch pieces)
1 tablespoon cornstarch
1 ½ tablespoons rice vinegar
¼ cup honey
3 tablespoons low sodium soy sauce
1 ½ tablespoons Sriracha sauce (more or less to taste)
½ cup water (or chicken broth)
2 tablespoons vegetable oil (divided)
2 cups broccoli florets
1 large sweet onion (chopped)
1 red bell pepper (seeds and ribs removed, chopped or sliced)
3 medium cloves garlic (minced)
¼ teaspoon crushed red pepper flakes
1 cup unsalted cashew nuts (toasted)
Hot cooked rice (for serving)
¼ cup sliced green onions (for garnish)
1 tablespoon toasted sesame seeds (for garnish)

Instructions

In a large glass bowl, combine cornstarch, black pepper, soy sauce, sesame oil, and rice vinegar. Add the chicken pieces to the bowl and toss until coated. Cover with plastic wrap and let marinate in the fridge for at least 30 minutes, or up to 4 hours.
In a small bowl, combine cornstarch, rice vinegar, honey, soy sauce, Sriracha sauce, and water (or chicken broth). Whisk until smooth and set aside.
Remove chicken from marinade, pat dry with paper towels. Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add chicken and sauté until browned and cooked through, about 10 minutes. Remove from pan and set aside.
Add remaining oil to pan until shimmering. Add broccoli florets, chopped onion, and sliced red bell pepper. Sauté until vegetables are crisp-tender, about 3–4 minutes. Stir in minced garlic and crushed red pepper flakes; cook until fragrant for about another minute.
Reduce heat to medium-low; return chicken to pan along with honey sauce mixture. Cook while stirring constantly until sauce thickens—around 3–4 minutes—coating all ingredients well. Turn off heat; add toasted cashews and stir gently to combine everything thoroughly before serving hot over cooked rice garnished with green onions and sesame seeds.

Nutrition

Serving Size: 1 cup (250g)
Calories: 375
Sugar: 20g
Sodium: 650mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 25g
Cholesterol: 75mg

Keywords: Adjust spice levels by varying the amount of Sriracha used. Feel free to add or substitute other vegetables like snap peas or carrots for more variety.