Spicy Cashew Chicken and Vegetables

Sweet and savoury, this Spicy Cashew Chicken and Vegetables is super quick and easy to make! Perfect as a weeknight dinner and is an easy chicken meal prep for the week!

Cashew Chicken with a Kick

I love cashew chicken! A year ago, I shared how to make cashew chicken in an Instant Pot and it was a hit! However, I got some questions on how to adapt it for the stove top so here I am with a stove top cashew chicken using my Dutch oven.

This is a spicier version of my cashew chicken so feel free to opt the heat if you prefer. While I use a Dutch oven, if you have a high sided sauté pan you can use that instead. It’s just easier for me as it helps keeps everything inside the pan as I stir to coat everything in the cashew chicken sauce.

I also have a sheet pan cashew chicken (from 2017!!) if you prefer a more hands-off cooking method but don’t have an Instant Pot.

What You’ll Need

For the sauce:

• soy sauce: low sodium
• garlic powder
• hoisin sauce
• honey
• sriracha sauce
• cornstarch: helps the sauce thicken when cooked

For everything else:

• olive oil
• chicken: I used skinless boneless chicken breasts but if you prefer thighs, feel free to swap
• salt
• broccoli: florets, mine were frozen
• carrots: sliced
• cashews: unsalted
• optional toppings: red chili flakes and green onions

How To Make Spicy Cashew Chicken on the Stovetop

• Mix together the ingredients for the cashew chicken sauce and set aside.
• In a Dutch oven or a high side pan on medium-high heat, add in olive oil, and then salt and brown the chicken on both sides for 2-4 minutes per side, depending on how large your chicken is cubed.
• Next, add in the cashew chicken sauce and stir to coat.
• Add in the vegetables. If you prefer them to be on the softer side, add them in after you add the sauce. If you prefer them to have more of a crunch, add them in near the end of cooking.

• Stirring to coat everything and to prevent the sauce from burning, let everything cook for another 4-7 minutes, until the chicken has cooked through and the sauce has thickened to your liking.

• Before serving, add in the cashews and mix to coat.
• Top with red pepper flakes and green onions if desired and serve alongside some rice or grain of choice.

Meal Prep Cashew Chicken – Storage and Reheating

• I meal prep my spicy cashew chicken alongside the rice instead of separately, this way I can just grab a container from the fridge and go.
• Store the spicy cashew chicken in an airtight container and keep in the fridge for up to 5 days.
• To reheat, microwave on high for 1-2 minutes. If you are packing this with rice and are worried about the rice drying up, add a tbsp of water to the rice when reheating.

Recipe Variations

• swap the vegetables for ones of your choosing such as red bell peppers, cauliflower, zucchini, etc
• chicken breasts can be swapped for chicken thighs
• honey can be swapped for maple syrup

Spicy Cashew Chicken and Vegetables

Sweet and savoury, this Spicy Cashew Chicken and Vegetables is super quick and easy to make! Perfect as a weeknight dinner and is an easy chicken meal prep for the week!

5 from 1 vote

Print Rate

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Servings: 4 servings

Ingredients

For the sauce:

• 4-5 tbsp soy sauce, low sodium
• 1 tsp garlic powder
• 2 tbsp hoisin sauce
• 1.5 tbsp honey
• 1-2 tbsp sriracha sauce
• 1 tbsp cornstarch

For everything else:

• 1 tbsp olive oil
• 3 chicken breasts, cut into cubes
• 1 tsp salt
• 1 cup broccoli florets
• 1 carrot, sliced
• 1 cup cashews, unsalted
• optional toppings: red chili flakes and green onions

Equipment

• Dutch oven

Instructions

• Mix together the ingredients for the cashew chicken sauce and set aside.
• In a Dutch oven or a high side pan on medium-high heat, add in olive oil, and then salt and brown the chicken on both sides for 2-4 minutes per side, depending on how large your chicken is cubed.
• Next, add in the cashew chicken sauce and stir to coat.
• Add in the vegetables. If you prefer them to be on the softer side, add them in after you add the sauce. If you prefer them to have more of a crunch, add them in near the end of cooking.
• Stirring to coat everything and to prevent the sauce from burning, let everything cook for another 4-7 minutes, until the chicken has cooked through and the sauce has thickened to your liking.
• Before serving, add in the cashews and mix to coat.
• Top with red pepper flakes and green onions if desired and serve alongside some rice or grain of choice.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Serving: 4servings | Calories: 477kcal | Carbohydrates: 27g | Protein: 44g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 1549mg | Potassium: 1008mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2740IU | Vitamin C: 26mg | Calcium: 41mg | Iron: 3mg

Author: Carmy

Course: Main Course

Cuisine: Asian

MORE RECIPES YOU MAY LIKE

• Honey Garlic Chicken Breast Meal Prep
• Lemon Honey Basil Chicken
• Lemon Pepper Chicken Breasts with Roasted Vegetables
• How to Roast Frozen Vegetables
• Stir Fry Tofu with Vegetables
• Chicken Teriyaki Meatballs with Broccoli and Carrots

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