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Healthy Cashew Chicken Stir Fry

Skip the lines and make this Healthy Cashew Chicken Stir Fry for dinner instead. It comes together in just under an hour and is loaded with bell peppers, celery, chicken and lots of cashews. Plus it makes for a great meal prep all week long.

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healthy cashew chicken on a plate with jasmine rice

Why You’ll Love This Recipe

  • Healthy Cashew Chicken Stir Fry is full of flavor and loaded with veggies.
  • It makes for a great meal prep for the entire week.
  • The chicken can marinate up to 24 hours, so its easy to prep ahead of time.
  • This meal has a ton of flavor from the fresh garlic and ginger to the coconut aminos.
  • Has the perfect balance of sweet and salty.
  • Better than takeout!
  • If you loved this one, be sure to check out my Chicken Lettuce Wraps for another delicious idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for Healthy Cashew Chicken Stir Fry. Scroll down to the recipe card for a full list of ingredients and instructions.

I like to blend soy sauce and coconut aminos for a sweet and savory paring. However, you can use one or the other.

Hoisin sauce is salty and tangy and adds a ton of depth to this plate. You can sub it out for more soy sauce, but please note this will alter the taste just a bit.

Sesame oil has a nutty and earthy taste. The flavor and aroma is very distinct and strong and is used in most Asian cuisine’s! Walnut oil is a great substitute for it, otherwise I’d recommend leaving it out if you don’t have it on hand.

Red pepper flakes adds a bit of heat to this dish without being too overpowering.

Chicken thighs are meaty and add the best flavor and texture for this dish, however you can easily swap it out for chicken breast if you want white meat. Tofu also works great for a vegan option.

Tapioca flour will thicken the sauce for a lovely texture. You can however use corn starch, or arrowroot powder.

Coconut sugar adds a touch of sweetness without being too overpowering. It’s the perfect balance of sweet and tangy. You may use cane sugar, maple syrup or even honey in replace.

Fresh garlic and fresh ginger are highly recommended for the best results. These add a ton more flavor than their powder counterparts.

I like to use coconut oil, but you can easily use more sesame oil if desired, or extra virgin olive oil or even avocado oil.

Any color bell pepper will work, since we are using celery in this recipe I would suggest and orange, yellow or red to add more color, but that’s just preference.

White onion is sweet and mild and adds a ton of flavor.

Raw unsalted whole cashews or roasted cashews are recommended.

I like to serve this meal on top of jasmine rice, but you can use brown rice or even kelp noodles if desired.

all the ingredients that you need to make this dish in individual containers

How To Make

ONE: Start by cutting your chicken thighs into bite sized pieces and placing in a bowl with a fitted lid or a large ziplock baggie. Next, make the sauce by combing all ingredients into a bowl. Pour sauce over chicken and place it in the refrigerator to marinate for at least 1 hour.

TWO: Add the rest of the ingredients to the remaining sauce and set aside. Heat oil in a skillet and add in the veggies, sauté for 5-7 minutes or until tender. Remove veggies from skillet.

THREE: Add in more oil and cook chicken until no longer pink, about 6 minutes. Then, add in the sauce and cook for 1-2 minutes before adding the veggies and cashews in. Mix, and enjoy over rice.

FOUR: Mix well and enjoy over rice!

cashew chicken with veggies served over rice

Tips And Tricks

If you’re in a hurry, you can marinate your chicken for 20 minutes minimum, the longer you marinate the more flavor the chicken will have.

You can marinate your chicken up to 24 hours in advance. You can also pop it in the marinate in the morning before work and it will be ready when you get home.

Feel free to add in more veggies if desired like carrots or broccoli.

How To Serve And Store

Serve Healthy Cashew Chicken Stir Fry on top of white or brown rice. This meal would also taste fabulous on top of kelp noodles or lettuce wraps.

Store leftovers in an airtight container in the fridge and enjoy up to 4 days. Reheat in the microwave for 1-2 minutes or until heated all the way through.

healthy cashew chicken in a wok

Taste And Texture

This Cashew chicken tastes like takeout, but better. It’s loaded with sweet, tangy and salty flavors with a slight kick, but nothing overpowering.

The texture is smooth, chewy and light.

Frequently Asked Questions

What can I use instead of chicken?

Honestly, any protein like beef or tofu would work!

Is this meal gluten free?

Yes! As long as you are using a gluten free soy sauce.

Can this be made with different veggies?

Totally! I’d recommend adding in broccoli or carrots!

Other Recipes You May Like

If you make this Healthy Cashew Chicken Stir Fry, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Healthy Cashew Chicken Stir Fry

Skip the lines and make this Healthy Cashew Chicken Stir Fry for dinner instead. It comes together in just under an hour and is loaded with bell peppers, celery, chicken and lots of cashews. Plus it makes for a great meal prep all week long.
Pin Recipe
PREP TIME:
1 hour
COOK TIME:
20 minutes
TOTAL TIME:
1 hour, 20 minutes
Author - Hannah

Ingredients

  • 1/4 cup soy sauce, gluten free if necessary
  • 2 tbsp coconut aminos
  • 2 tbsp hoisin sauce
  • 2 tbsp red wine vinegar
  • 1 tbsp sesame oil
  • 1/4 tsp red pepper flakes
  • 1.5 pounds boneless chicken thighs, cut into 1 inch pieces
  • 1/3 cup water
  • 2 tsp tapioca flour, can sub arrowroot powder or corn starch
  • 2 tsp coconut sugar, can sub maple syrup, honey or cane sugar
  • 4 cloves garlic, minced
  • 2 tsp freshly grated ginger
  • 2 tbsp coconut oil, divided
  • 1 red bell pepper, or any other color diced
  • 1 stalk of celery, diced
  • 1/2 cup white onion, diced
  • 3/4 cup raw unsalted cashews
  • 1 cup white rice, cooked accordingly
  • green onions, for topping
  • sesame seeds, for topping

SCALE:

1X

YIELDS:

4-6 servings

Directions

  1. Start by cutting your chicken thighs into bite sized pieces and placing in a bowl with a fitted lid or a large ziplock baggie. Set aside.
  2. Next, make the sauce by combing soy sauce, coconut aminos, hoisin, red wine vinegar, sesame oil, and red pepper flakes together in a small bowl. Whisk well.
  3. Remove 1/4 cup of the sauce and pour over chicken, toss until each piece is well coated. Cover and refrigerate to marinate for at least 20 minutes, recommended 1 hour. Chicken can marinate up to 24 hours so can easily prep ahead of time. 
  4. When ready, add water, tapioca flour, coconut sugar, minced garlic, and grated ginger to the remaining sauce, whisk well and set aside.
  5. Heat coconut oil in a wok or skillet and add in the veggies, sauté for 5-7 minutes or until tender. Remove veggies from skillet.
  6. Add in more oil and cook chicken until no longer pink, about 6 minutes.
  7. Then, add in the sauce and cook for 1-2 minutes before adding the veggies and cashews in. Toss well and enjoy over rice.

Notes

  • If you're in a hurry, you can marinate your chicken for 20 minutes minimum, the longer you marinate the more flavor the chicken will have.
  • You can marinate your chicken up to 24 hours in advance. You can also pop it in the marinate in the morning before work and it will be ready when you get home.
  • Feel free to add in more veggies if desired like carrots or broccoli.

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