Sweet and savoury, this Spicy Cashew Chicken and Vegetable 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 Vegetable
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
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.
Nutrition
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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