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+ servings

Honey Cashew Chicken

Lexi Finke
A delicious Asian-Inspired dish made with healthy, clean ingredients. A perfect week-night meal in under 30 minutes.
5 from 1 vote
Prep Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine American, Chinese
Servings 4 servings


  • Wok or large skillet pan


  • 2 small chicken breasts trimmed and cubed
  • 1 small red bell pepper chopped
  • 1 full carrot coined
  • 1/2 head broccoli cut into very small florets (~1.5 cups)
  • 1 small white onion diced
  • 3/4 cup plain cashews
  • 1 tablespoon toasted sesame oil for cooking
  • 1 teaspoon arrowroot starch or tapioca
  • 1 tablespoon water

sauce ingredients:

  • 1 teaspoon toasted sesame oil
  • 1 cup coconut aminos
  • 2 tablespoon honey
  • 1 teaspoon granulated garlic powder
  • 1 tsp ground ginger


  • green onions
  • sesame seeds


  • Trim large pieces of fat from the chicken dice into bite sized pieces. In a large skillet pan, cook the chicken on medium-high heat with some toasted sesame oil until fully cooked through. About 6-7 minutes.
  • Remove the chicken and set aside. Add the bell pepper, carrot, and onion to the pan at medium heat to soften up. Add more sesame oil if needed.
  • In a small bowl, whisk together the sauce ingredients: coconut aminos, honey, sesame oil, garlic, and ginger. Separately, combine arrowroot starch and water to create a slurry. Add both to the pan with the sautéed vegetables and let simmer on high heat. The sauce should thicken begin to lightly bubble and thicken.
  • Once the sauce is beginning to get thicker, add the cooked chicken, small broccoli florets, and raw cashews. Make sure everything is coated in the sauce and turn the heat down to low. Let simmer for a few more minutes to let broccoli soften and the flavors come together.
  • Serve with rice, lettuce wraps, or both. Enjoy!


Serve with cauliflower rice, brown rice, or on butter lettuce wraps.
Tried this recipe?Let us know how it was!