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30 Minute Cashew Chicken

We make this cashew chicken recipe almost every week. It's super fast, super easy and the kids love it. Be sure to make extras because leftovers are great! :: DontWastetheCrumbs.com

4.5 from 2 reviews

Enjoy this healthy Cashew Chicken recipe for a quick weeknight dinner. It’s easy, keto-friendly, and the kids always love it!


  • 1 lb chicken breasts, pounded out to ¼” thick and cut into 2” strips
  • 4 cups vegetables, fresh and/or frozen (I used a combination of bell peppers, carrots, green beans and peas)
  • 2/3 cup cashews
  • 3 green onions, white and green parts sliced.
  • ½ cup chicken stock
  • 4 Tbsp soy sauce (I use liquid aminos)
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp sriracha sauce
  • 2 tsp minced garlic
  • ¼ cup cornstarch
  • 2 Tbsp honey
  • 2 tsp sesame seed oil
  • 1 tsp sesame seeds to garnish (optional)


  1. Preheat the oven to 350F.
  2. Spray a 9” x 13” glass pan with cooking spray or grease with a butter wrapper.
  3. Place the chicken pieces in a single layer in the pan.
  4. Top with the cashews and 4 cups of vegetables.
  5. Add all the white onions and about half of the green onions on top. In a small bowl, whisk together the ingredients for the sauce: stock, soy sauce, vinegar, sriracha, cornstarch, honey, garlic and sesame seed oil.
  6. Pour over the vegetables and chicken.
  7. Bake for 25-30 minutes, until the sauce is bubbly and the chicken is cooked through.
  8. Let cool slightly for about 5 minutes for the sauce to thicken.
  9. Garnish with sliced green onions and sesame seeds. Salt and pepper to taste.