Honey Cashew Chicken Stirfry

Sriracha Honey Cashew Chicken

Adapted from Cooking Light Magazine.
Course Main Course
Cuisine Oriental
Servings 4


  • 3 pieces boneless skinless chicken thighs cut into 1/2" , about 1 lb
  • 3 tablespoons arrowroot or cornstarch
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon light olive oil
  • 1 tablespoon sesame oil
  • 1 cups medium head of broccoli cut into small florets, about 3 worth
  • 1 large yellow onion chopped
  • 1 can water chestnuts drained
  • 1 red or orange bell pepper chopped
  • 2 cloves garlic minced
  • 1/2 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.