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