Thai Cashew Chicken

26 Sep. 17 Go Back to Recipes

Thai Cashew Chicken

  • 1 1/4 pounds boneless, skinless chicken breasts (about 2 large), cut into bite-sized pieces
  • 2 tablespoons arrowroot powder, or cornstarch
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons olive oil
  • 3 medium red bell peppers, seeded and cut into bite-sized pieces
  • 1 large head of broccoli, cut into florets (about 4 cups)
  • 1 bunch green onions (about 6 medium), thinly sliced
  • 2/3 cup dry roasted, unsalted cashews
  • Cooked brown rice or quinoa, for serving

FOR THE SAUCE:

  • 1/4 cup tamari, or soy sauce
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons honey, plus additional to taste
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1/4–1/2 teaspoon red pepper flakes, plus additional to taste

In a small bowl, toss the chicken pieces with the arrowroot powder, salt, and pepper.

Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned. Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes. Stir in the cashews and cook for 30 additional seconds.

While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the tamari, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon red pepper flakes. Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes). Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.