Sriracha Honey Cashew Chicken Stir Fry

Honey Cashew Chicken Stirfry

We love a good chicken stir fry. And in my books, this may be one of best. Crunchy with cashews and water chestnuts, savory with broccoli, bell peppers, and onions and seasoned with a hot and sweet sauce, you’ll find it hard to put those chopsticks down.

I’ve had this recipe bookmarked for awhile and when I saw it over at Mary’s blog, Barefeet in the Kitchen, I knew I had to make it soon. It originally comes from Cooking Light. I switched it up a little and added water chestnuts. The original recipe calls for shelled edamame and Mary added snow peas. However you mix up the ingredients, this recipe is a keeper.

This makes a large batch and I found myself wrestling the ingredients around in my wok to make sure everything cooked just right. Other than that, it’s an easy fix with incredible flavors. You’ve got to give it a try.

5.0 from 4 reviews
Sriracha Honey Cashew Chicken
Adapted from Cooking Light Magazine.
Recipe type: Main Course
Cuisine: Oriental
Serves: 4
  • 3 boneless skinless chicken thighs, cut into ½" pieces, about 1 lb
  • 3 tablespoons arrowroot or cornstarch
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon light olive oil
  • 1 tablespoon sesame oil
  • 1 medium head of broccoli, cut into small florets, about 3 cups worth
  • 1 large yellow onion, chopped
  • 1 can water chestnuts, drained
  • 1 red or orange bell pepper, chopped
  • 2 cloves garlic, minced
  • ½ cup dry roasted unsalted cashews
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Sriracha hot sauce
  1. Mix the cornstarch, salt and pepper. Sprinkle over the chicken in a mixing bowl. Toss to coat the pieces. Set aside.
  2. Prep the vegetables and place them in a second mixing bowl next to the chicken. In a small bowl or measuring cup, stir together the honey, soy sauce, vinegar and Sriracha. Set aside.
  3. Warm the oils in a large skillet over medium high heat. When the oil is hot, add the chicken and toss in the oil to coat. Saute while stirring or tossing constantly for 4-5 minutes until lightly browned.
  4. Add the vegetables and cook, stirring or tossing constantly for another 3-4 minutes, until the vegetable colors brighten and then are barely softened.
  5. Stir in the cashews and then pour the prepared sauce over the skillet. Toss well to coat well and then increase the heat to high for just a minute or so. The sauce should thicken slightly and stick to everything in the skillet.
  6. Served with rice.

 Sriracha Honey Cashew Chicken Stir Fry…It’s What’s for Dinner.

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  1. says

    Lea Ann, I like this kind of stir fry, too. And like you mentioned, the veggies can be switched out and it is still super tasty. I, for example, always switch out the bell peppers. My husband likes to add an extra spoon of Sambal. Oh, and have you ever bought the organic chicken thighs form Coleman? They sell them at Costco and they are very good. Have a great Sunday!

    • says

      I don’t know how I lived before I found Sriracha sauce. And thanks for stopping by, it’s really nice to find your blog. I won’t be happy until I make that meatloaf I found at your site.

  2. says

    Hi Lea Ann,

    This is one of the few Asian stir-frys that my husband will eat (I’ll eat anything)! I have always love Cashew Chicken and now need to make it at home with your validation that this is a winner recipe (cuz there are tons of recipes ‘out there’ and ya just never know how a recipe will turn out unless someone truthfully lets you know).

    I’ll need to go over to Mary’s blog to follow along too!

    Hope you’re having a great weekend and thanks for stopping by! Best wishes in the giveaway!

    Thanks for the recipe!!!!!

    • says

      You’re welcome Roz. I agree, there are tons of recipes out there and it’s so satisfying to find a really good one. My search for a good chicken stir-fry is over.

  3. says

    So many of your posts make me wish that I was eating your food for dinner! This one is the same, I could really enjoy a cashew chicken stir fry tonight. I’ll have to grab a few ingredients and make one this week.

  4. says

    I should know better than visiting food blogs before a meal! This looks so delicious and I can’t wait to try it (wiping drool away from lips).

  5. says

    now that looks better than any thing I’ve ever had in a restaurant. I sometimes find it hard to keep the veggies crispy, something in me that keeps wanting to overcook ’em … maybe years of simmering foods to death!!! have a great week Lea Ann

    • says

      Always good to hear from you Drick. This recipe is really tasty. I agree about those crispy veggies. You have to watch them close and even remove them if you need when adding the meat to cook. I get them just right about half the time. :)

  6. says

    Oh boy, we love stir-fry and eat a ton of it when the garden is going great guns. The seasoning on this sounds right up my alley, too. A trick I use is frying the veggies to crisp tender and taking them out of the pan while I do the meat – then you can add them back in at the last minute for a perfect finish. (because I get overwhelmed with the volume, too) 😉

  7. says

    I’ve been craving Asian food since we moved to Colorado and this dish looks like something I’d really enjoy making, Lea Ann.

    Thanks for your post about the flavored pappardelle pasta a few posts ago –now I found there will be a farmers market in the SW Plaza Mall near me, beginning in May. :)

  8. says

    This is absolutely one of our favorite stir frys now. I have made it numerous times since seeing it on Mary’s blog!! I almost feel bad because I am not trying any new stir fry recipes because of it!! lol

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