Sriracha Honey Cashew Chicken

Several years ago, I was craving Chinese food one morning at the same time that my friend Tricia posted this recipe for Honey Cashew Chicken. I grinned because I already had all the ingredients in the house. I made the Cashew Chicken for dinner that same night and we absolutely loved it.

I’ve made this easy cashew chicken stir-fry many times now, both with and without the cashews, with and without extra sriracha, and it turns out deliciously every time. My kids prefer this without the nuts and my husband and I like it both ways. However you make it, this recipe is a keeper.

Cashew Chicken Recipe

With simple ingredients that can be found at most grocery stores, this Cashew Chicken is a versatile one skillet meal that can be adapted to anyone’s tastes. If you aren’t a fan of broccoli, leave it out and add a few more snow peas or bell peppers. If bell peppers aren’t your thing, swap in thinly sliced carrots.

Unless I buy them with cooking in mind, I typically have salted and roasted cashews in the house. I’ve thrown those into this recipe as often as the called for unsalted raw cashews. Salted cashews will work fine, simply taste the recipe before adding additional salt and then salt only as needed.

My family does not find this dish spicy with just 1 tablespoon of Sriracha, however, if you are leery of the heat, start with 1 tablespoon of the hot sauce and add more after cooking, if desired.

Chicken Stir Fry Recipes

For more chicken stir-fry recipes, try this Chicken and Bacon Stir-Fry, this Southwest Chicken Skillet, or this Chicken and Bok Choy Stir Fry. This Cilantro Chicken Stir Fry and this Chicken Saute with Goat Cheese and Peppers are also quick and easy skillet meals that only take a few minutes to pull together.

Kitchen Tip: I use this skillet, this spatula, and these tongs when making this recipe.

5 from 1 vote

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Sriracha Honey Cashew Chicken

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Recipe adapted from and with thanks to Cooking Light via Saving Room For Dessert

Course: Main Course

Servings: 4 -5 servings

Calories: 411 kcal

Ingredients

• 3 boneless skinless chicken thighs cut into 1/2" pieces, about 1 lb
• 3 tablespoons arrowroot or cornstarch
• 1/2 teaspoon kosher salt plus more to taste
• 1/2 teaspoon freshly ground black pepper plus more to taste
• 1 tablespoon light olive oil
• 1 tablespoon sesame oil
• 1 medium head of broccoli cut into small florets, about 3 cups worth (you can peel and thinly slice the stem as well, that is my favorite part)
• 1 large yellow onion chopped
• 1/2 cup snow peas sliced in half
• 1 red bell pepper chopped
• 4 cloves garlic minced
• 1/2 cup dry roasted unsalted cashews
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1-2 tablespoons Sriracha hot sauce

Instructions

1. Mix the cornstarch, 1/2 tsp salt, and 1/2 tsp pepper. Sprinkle over the chicken in a mixing bowl. Toss to coat the pieces. Set aside. Prep the vegetables and place them in a second mixing bowl next to the chicken. In a small bowl or measuring cup, stir together the honey, soy sauce, vinegar, and sriracha. Set aside.

2. Warm the oils in a large skillet over medium-high heat. When the oil is hot, add the chicken and toss in the oil to coat. Saute while stirring or tossing constantly for 4-5 minutes until lightly browned. Add the vegetables and cook, stirring or tossing constantly for another 3-4 minutes, until the vegetable colors brighten and then are barely softened.

3. Stir in the cashews and then pour the prepared sauce over the skillet. Toss well to coat well and then increase the heat to high for just a minute or so. The sauce should thicken slightly and stick to everything in the skillet. Taste the recipe and add additional salt or pepper as desired. Serve with or without rice and Enjoy!

Notes

Unless I buy them with cooking in mind, I typically have salted and roasted cashews in the house. I've thrown those into this recipe as often as the called for unsalted raw cashews. They will work fine, simply taste the recipe before adding additional salt and then salt only as needed.

My family does not find this spicy with just 1 tablespoon of Sriracha, however, if you are leery of the heat, start with 1 tablespoon and add more after cooking, if desired.

{originally published 11/19/12 – recipe notes and photos updated 5/7/18}