Cashew Chicken & Veggies

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6 (1 cup)


10 Min.


20 Min.


410 (sans rice)


About this Recipe

By: Nichole Miller

I haven’t been one to post recipes on my blog yet, but this one is too good to pass up.  I found the original recipe from a pretty picture on Pinterest.

The original recipe used a crock pot, but I changed it up since I got started late. (I also skipped the step of coating the chicken in flour and browning.)  The red pepper flakes add a little kick to it but it’s not too spicy.


  • 4 chicken breasts, cubed
  • 1 cup cashews
  • Frozen or fresh stir fry veggies


  • 2Tbsp canola oil
  • 1/2 cup low sodium soy sauce
  • 4 Tbsp rice wine vinegar
  • 4 Tbsp ketchup
  • 2 Tbsp brown sugar
  • 1 Tbsp minced garlic
  • 1/2 tsp red pepper flakes
  • (1 tsp grated ginger- optional)

This recipe took about 30 minutes total prep and cooking time.

Let me know what you think. Enjoy!

– Nichole Miller

TIME SAVER TIP:  Cut up veggies and, if adding rice, pre-cook your rice. I usually have pre-cooked rice frozen in the freezer to use for recipes like this one.


Make it even better with these healthy alterations:

  • Substitute rice with quinoa or cauliflower rice
  • Get lean chicken breasts
  • In lieu of the sauce, use first cold press olive oil and a little bit of balsamic vinegar
  • Add more veggies!
  • Protien 35% 35%

Step by Step Instructions

Step 1

Using a wok, cook chicken cubes in olive oil and some sprinkled black pepper.

Step 2

Add veggies and cook to your liking.

Step 3

In a separate bowl, mix sauce ingredients and add to cooked chicken and veggies.

Step 4

Add cashews.  Serve with steamed rice or noodles.