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Sriracha Honey Cashew Chicken

Sriracha Honey Cashew Chicken

I was craving Asian food so I went in search of some recipes online.  I found this tasty chicken dish at Barefeet In The Kitchen that looked irresistible. I adapted the recipe to use what I had on hand and we all loved it!  I toned down the sriracha in the sauce itself so it wouldn’t be too spicy for our kids.  My husband and I drizzled some extra sriracha on top of our individual servings to give us an extra bit of heat.  I served this chicken with steamed jasmine rice and the Sesame Green Beans with Mushrooms and Chestnuts for a delicious and healthy meal.

Sriracha Honey Cashew Chicken

How to Make Sriracha Honey Cashew Chicken

Season the chicken with sea salt and freshly cracked pepper, to taste. Sprinkle the cornstarch on top of the chicken, tossing it to coat it evenly. Set aside. Prep the vegetables and place them in a second mixing bowl next to the chicken. In a small bowl, stir together the honey, soy sauce, vinegar, and sriracha sauce. Set aside.

Warm both oils in a large skillet over medium-high heat. When the oil is hot, add the chicken and toss to coat in the oil. Saute while stirring constantly for 4-5 minutes until lightly browned. Add the vegetables and cook, stirring constantly for another 3-4 minutes, until the vegetable are just softened.

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. Remove from heat and toss to coat everything evenly with the sauce. Serve with steamed rice. Enjoy!

Sriracha Honey Cashew Chicken

 

Sriracha Honey Cashew Chicken

Sriracha Honey Cashew Chicken

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main
Cuisine: Asian
Servings: 6
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • 3 boneless skinless chicken breasts cut into 1/2" pieces
  • 2-3 tbsp cornstarch
  • Sea salt and freshly cracked pepper to taste
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 medium head of broccoli cut into small florets
  • 1 sweet yellow onion chopped
  • Several stalks of asparagus woody ends removed sliced into thirds
  • 1 red bell pepper chopped
  • 2 cloves garlic minced
  • ½ cup dry roasted unsalted cashews
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp Sriracha hot sauce more for extra spice

Instructions

  • Season the chicken with sea salt and freshly cracked pepper, to taste. Sprinkle the cornstarch on top of the chicken, tossing it to coat it evenly. Set aside.
  • Prep the vegetables and place them in a second mixing bowl next to the chicken.
  • In a small bowl, stir together the honey, soy sauce, vinegar, and sriracha sauce. Set aside.
  • Warm both oils in a large skillet over medium-high heat. When the oil is hot, add the chicken and toss to coat in the oil. Saute while stirring constantly for 4-5 minutes until lightly browned.
  • Add the vegetables and cook, stirring constantly for another 3-4 minutes, until the vegetable are just softened.
  • 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.
  • Remove from heat and toss to coat everything evenly with the sauce. Serve with steamed rice. Enjoy!
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28 Comments

  1. Wow…I love the colors and flavors in this dish! I can imagine how yummy this was with the green beans, and so healthy!

  2. I have 3 words for this. Fab-U-Lous
    This makes me want to make some for Alexis, she loves cashew nut chicken. Straight sriracha is too much for my family too, so I often cut it with teriyaki for a delicious sauce like yours.

  3. I made this for supper tonight and it was great. I did sub green beans for the asparagus and I subbed hot chilli peppers for the red pepper. I was great. I makes a HUGE amount so I can’t wait to see how the heat comes up when we have the rest for lunch tomorrow. Thanks for the recipe.

  4. This recipe was delicious and super easy– thanks for sharing it!
    Also, I noticed a typo. At the very bottom of the recipe, you credit “Barfeet in the Kitchen”. I think you meant “Barefeet”?

  5. Good morning, it is still too early to think of breakfast yet; however; my mouth is crying out to try this recipe for Sriracha, Honey, Cashew Chicken.

  6. Made this last night for dinner….I added some leftover baby bok choy and loaded up the veggies. It was very good…however, I didn’t get the kick of sweet heat that I was expecting. I made all the sauce for about half the chicken and mostly the same amount of veggies. I think next time I will increase the siracha and honey to get the zing I was seeking. (So if you’re not a heat lover, don’t shy away from this one!) Loved the cashews on top for crunch! This is a nice recipe in that it is flexible…you can use whatever veggies you like or happen to have around!