Sweet Spicy Cashew Chicken

Transform your weeknight dinners with this irresistibly flavorful Sweet Spicy Cashew Chicken! This quick and easy stir-fry combines tender, marinated chicken thighs with crunchy toasted cashews, all tossed in a bold sauce that perfectly balances sweet honey, tangy rice vinegar, and spicy sriracha. Infused with aromatic garlic, ginger, and a hint of chili flakes, each bite bursts with layers of flavor and a satisfying kick of heat. Served over fluffy white rice, this dish comes together in just 35 minutes, making it a perfect option for a fast yet impressive meal. Ideal for fans of Asian-inspired dishes, this one-skillet recipe is sure to become a household favorite! Keywords: Sweet Spicy Cashew Chicken, quick stir-fry recipe, easy chicken dinner, Asian-inspired meals, 30-minute dinner ideas.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken thighs
• 2 tbsp Cornstarch
• 2 tbsp Soy sauce
• 3 tbsp Vegetable oil
• 0.75 cup Cashews
• 3 units Garlic cloves, minced
• 1 tsp Ginger, grated
• 1 tsp Dried red chili flakes
• 3 tbsp Honey
• 2 tbsp Rice vinegar
• 1 tbsp Sriracha
• 2 units Green onions, sliced
• 3 cups Cooked white rice
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.

Step 2

In a small bowl, combine the chicken pieces with 2 tablespoons of cornstarch and 2 tablespoons of soy sauce. Mix well and set aside to marinate for 10 minutes.

Step 3

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

Step 4

Add the marinated chicken to the hot skillet. Stir-fry for 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of oil. Stir in the cashews and toast them for 1-2 minutes until lightly golden and fragrant. Remove them and set aside.

Step 6

Add minced garlic, grated ginger, and dried red chili flakes to the skillet. Stir-fry for 30 seconds until aromatic.

Step 7

Reduce the heat to medium and add honey, rice vinegar, and sriracha to the skillet. Stir well to combine into a sticky sauce.

Step 8

Return the cooked chicken to the skillet and toss it in the sauce until evenly coated. Add the toasted cashews and mix well.

Step 9

Garnish with sliced green onions and serve immediately over cooked white rice.

Nutrition Facts

Serving size	(1285.5g)

Amount per serving	% Daily Value*
Calories	2791.4

Total Fat 136.2g	0%
Saturated Fat 28.6g	0%
Polyunsaturated Fat 33.3g
Cholesterol 567.0mg	0%
Sodium 4365.6mg	0%
Total Carbohydrate 247.0g	0%
Dietary Fiber 7.3g	0%
Total Sugars 60.8g
Protein 150.8g	0%

Vitamin D 31.8IU	0%
Calcium 208.3mg	0%
Iron 17.7mg	0%
Potassium 2152.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.5%

Protein: 21.4%

Carbs: 35.1%