20-Minute Garlic Cashew Chicken (Better Than Takeout!)
Ditch the takeout menu and whip up this 20-minute garlic cashew chicken that’s bursting with bold flavors! This quick and easy stir-fry features juicy chicken, crunchy cashews, and a garlicky, savory sauce with just the right hint of sweetness. It’s the perfect budget-friendly, weeknight dinner that comes together faster than delivery. Serve it over rice or enjoy it on its own for a high-protein, flavor-packed meal!
Equipment
- Cutting board
- Sharp knife
- Mixing bowls
- Measuring spoons & cups
- Large skillet or wok
- Wooden spoon or spatula
- Small whisk or fork
- Serving plates or bowls
Ingredients
- For the Chicken Stir Fry:
- 1 lb boneless skinless chicken breast (cut into bite-sized pieces)
- 2 tbsp soy sauce or coconut aminos for paleo
- 1 tbsp cornstarch or arrowroot powder for paleo
- 1 tbsp sesame oil
- For the Sauce:
- 3 tbsp soy sauce or coconut aminos for paleo
- 1 tbsp hoisin sauce or paleo-friendly hoisin alternative
- 1 tbsp rice vinegar
- 2 tbsp honey or maple syrup for a refined sugar-free version
- 3 cloves garlic minced
- 1 tsp grated ginger
- ½ tsp red pepper flakes optional, for heat
- Other Ingredients:
- 1 tbsp oil vegetable or avocado oil
- ½ cup raw cashews
- 1 small bell pepper sliced
- 2 green onions chopped
- 1 tsp sesame seeds for garnish
Instructions
- Marinate the Chicken: In a bowl, mix chicken with soy sauce, cornstarch, and sesame oil. Let it sit while you prepare the other ingredients.
- Toast the Cashews: Heat a dry skillet over medium heat. Add cashews and toast for 1-2 minutes until golden and fragrant. Remove and set aside.
- Cook the Chicken: Heat 1 tbsp oil in the same skillet over medium-high heat. Add marinated chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove from the pan.
- Stir-Fry the Vegetables: In the same pan, add bell pepper and green onions. Stir-fry for 1-2 minutes until slightly tender but still crisp.
- Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes.
- Combine Everything: Return the chicken and cashews to the pan. Pour in the sauce and stir well to coat. Let simmer for 1-2 minutes until the sauce thickens slightly.
- Serve & Enjoy: Garnish with sesame seeds and serve hot over rice or cauliflower rice for a paleo-friendly option.
Notes
Make It Paleo: Substitute coconut aminos for soy sauce, use arrowroot starch instead of cornstarch, and make a paleo-friendly hoisin sauce.
Spice It Up: Add extra red pepper flakes or a drizzle of sriracha for a kick.
Vegetable Variations: Try adding broccoli, snap peas, carrots, or zucchini for extra color and crunch.
Meal Prep Friendly: Store leftovers in an airtight container for up to 4 days in the fridge.
Spice It Up: Add extra red pepper flakes or a drizzle of sriracha for a kick.
Vegetable Variations: Try adding broccoli, snap peas, carrots, or zucchini for extra color and crunch.
Meal Prep Friendly: Store leftovers in an airtight container for up to 4 days in the fridge.