18 Delicious Cashew Chicken Recipes Spicy

Spice up your dinner routine with our roundup of 18 Delicious Cashew Chicken Recipes Spicy! Whether you’re craving a quick weeknight meal or something to wow your weekend guests, these fiery favorites promise bold flavors and simple steps. Perfect for home cooks looking to add a little heat to their repertoire, each recipe is a ticket to a mouthwatering adventure. Ready to turn up the temperature? Let’s dive in!

Spicy Cashew Chicken Stir Fry

Craving something spicy, nutty, and utterly satisfying? This Spicy Cashew Chicken Stir Fry is your weeknight hero, ready in under 30 minutes!

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup unsalted cashews
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5-7 minutes until no longer pink. Remove from skillet and set aside.
2. In the same skillet, add remaining 1 tbsp vegetable oil. Stir in red bell pepper and broccoli florets, cooking for 3-4 minutes until slightly tender.
3. Add minced garlic, grated ginger, and cashews to the skillet. Cook for 1 minute until fragrant.
4. Return the cooked chicken to the skillet. Stir in soy sauce, hoisin sauce, red pepper flakes, salt, and black pepper. Cook for another 2-3 minutes, ensuring everything is well coated and heated through.
5. Garnish with sliced green onions before serving.

The magic of this dish lies in the crunch of cashews against the tender chicken and vibrant veggies, all wrapped in a spicy-sweet sauce that’s irresistibly bold.

Tip: For an extra kick, drizzle with sriracha before serving.

Cashew Chicken with Bell Peppers

This Cashew Chicken with Bell Peppers is a vibrant, stir-fry dish that brings a perfect crunch and sweetness to your dinner table, ready in just 30 minutes!

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 cup unsalted cashews
• 2 cloves garlic, minced
• 1 tbsp brown sugar
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes
• 1/4 cup water

Instructions

1. In a bowl, toss the chicken with 1 tbsp soy sauce and cornstarch until evenly coated. Let it marinate for 10 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 5 minutes. Remove and set aside.
3. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the red and green bell peppers, cashews, and garlic. Stir-fry for 3 minutes until the peppers are slightly tender.
4. Return the chicken to the skillet. Add the remaining 1 tbsp soy sauce, brown sugar, ground ginger, red pepper flakes, and water. Stir well to combine and cook for another 2 minutes until everything is heated through and the sauce has thickened slightly.
5. Serve hot over rice or noodles. The contrast of the crunchy cashews with the tender chicken and sweet bell peppers makes every bite a delightful mix of textures and flavors.

Tip: For an extra kick, drizzle with a little sriracha before serving.

Honey Garlic Cashew Chicken

This Honey Garlic Cashew Chicken is a delightful twist on the classic, combining sweet, savory, and crunchy elements for a meal that’s sure to impress.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup honey
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 1/2 cup cashews
• 2 tbsp olive oil
• 1 tbsp cornstarch
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. In a small bowl, whisk together honey, soy sauce, minced garlic, cornstarch, black pepper, and red pepper flakes until smooth. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, about 5-7 minutes.
3. Pour the honey garlic sauce over the chicken, stirring to coat evenly. Reduce heat to medium and simmer for 3-4 minutes, until the sauce thickens.
4. Add cashews to the skillet, stirring to combine, and cook for an additional 2 minutes until the cashews are lightly toasted.
5. Serve hot over rice or noodles, garnished with additional cashews if desired.

The magic of this dish lies in the perfect balance of sticky honey glaze and the crunch of toasted cashews, making every bite a delightful contrast of textures.

Tip: For an extra kick, increase the red pepper flakes to 1/2 tsp.

Cashew Chicken Lettuce Wraps

These Cashew Chicken Lettuce Wraps are a delightful mix of crunchy, savory, and sweet, perfect for a light lunch or a fun dinner at home.

Ingredients

• 1 lb ground chicken
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 cup cashews, roughly chopped
• 1 head butter lettuce, leaves separated
• 2 green onions, thinly sliced

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground chicken and cook until no longer pink, about 5 minutes.
2. Add diced onion and minced garlic to the skillet. Cook for 2 minutes until the onion is translucent.
3. Stir in hoisin sauce, soy sauce, rice vinegar, and sesame oil. Cook for another 2 minutes, allowing the flavors to meld.
4. Remove from heat and fold in chopped cashews.
5. Spoon the chicken mixture into butter lettuce leaves and garnish with sliced green onions.

The crunch of fresh lettuce and cashews against the tender, flavorful chicken makes every bite a textural delight.

Tip: For an extra crunch, toast the cashews in a dry skillet for a few minutes before adding them to the dish.

Thai Style Cashew Chicken

Thai Style Cashew Chicken brings the vibrant flavors of Thailand right to your kitchen with a perfect balance of sweet, savory, and a hint of spice.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup roasted unsalted cashews
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 cup green onions, sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• 1 tsp red pepper flakes
• 1/2 tsp ground black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, heat remaining 1 tbsp vegetable oil. Add garlic and red bell pepper, sautéing for 2 minutes until fragrant.
3. Return chicken to the skillet. Stir in soy sauce, oyster sauce, honey, red pepper flakes, and black pepper. Cook for another 2 minutes, ensuring the chicken is well coated with the sauce.
4. Add cashews and green onions, stirring to combine. Cook for an additional minute until everything is heated through.

The crunch of cashews against the tender chicken and the bold sauce creates a dish that’s irresistibly good and packed with texture.

Tip: For an extra kick, add a splash of fish sauce or a squeeze of lime juice before serving.

Cashew Chicken and Broccoli

This Cashew Chicken and Broccoli stir-fry is a weeknight hero, combining crunchy cashews and tender broccoli in a savory sauce that’s sure to please.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups broccoli florets
• 1/2 cup raw cashews
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, heat remaining 1 tbsp vegetable oil. Add garlic and cook until fragrant, about 30 seconds.
3. Add broccoli and water to the skillet. Cover and steam for 3 minutes, until broccoli is bright green and tender-crisp.
4. Return chicken to the skillet. Add soy sauce, oyster sauce, sugar, salt, and black pepper. Stir to combine and cook for 2 minutes.
5. Add cashews and stir-fry for another 2 minutes, until everything is well coated and heated through.

The magic of this dish lies in the contrast between the crunchy cashews and the velvety sauce clinging to each piece of chicken and broccoli.

Tip: For an extra crunch, toast the cashews in a dry skillet for a few minutes before adding them to the dish.

Sweet and Sour Cashew Chicken

This Sweet and Sour Cashew Chicken is a vibrant, tangy twist on a classic that’s sure to become a weeknight favorite. Packed with crunchy cashews and a sauce that strikes the perfect balance between sweet and tangy, it’s a dish that delivers on flavor and texture.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup cashews
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup pineapple chunks
• 2 tbsp vegetable oil
• 1/4 cup ketchup
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp ginger powder
• 1/4 tsp red pepper flakes
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the red and green bell peppers, and cook for 3 minutes until slightly softened.
3. Stir in the pineapple chunks and cashews, cooking for an additional 2 minutes.
4. Return the chicken to the skillet. Add the ketchup, rice vinegar, brown sugar, soy sauce, garlic powder, ginger powder, and red pepper flakes. Stir well to combine.
5. Pour in the cornstarch mixture and stir continuously until the sauce thickens, about 2 minutes.
6. Serve hot over rice. The contrast of the crunchy cashews with the tender chicken and the vibrant sauce makes this dish a standout.

Tip: For an extra crunch, toast the cashews in a dry skillet for a few minutes before adding them to the dish.

Cashew Chicken Curry

This Cashew Chicken Curry is a creamy, nutty delight that brings a touch of elegance to your weeknight dinner rotation.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup raw cashews
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 cup cilantro, chopped
• Salt to taste

Instructions

1. In a large skillet, heat 1 tbsp vegetable oil over medium heat. Add the chicken and cook until browned, about 5 minutes per side. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp oil. Sauté the onion until soft, about 3 minutes. Add the garlic, ginger, coriander, cumin, turmeric, and cayenne pepper, cooking for another minute until fragrant.
3. Return the chicken to the skillet. Stir in the coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer, then reduce heat and cook uncovered for 20 minutes, stirring occasionally.
4. Add the cashews and cook for an additional 5 minutes until the chicken is cooked through and the sauce has thickened slightly.
5. Stir in half of the cilantro and season with salt to taste. Serve garnished with the remaining cilantro.

The magic of this dish lies in the cashews, which soften just enough to blend into the curry while still offering a delightful crunch.

Tip: For an extra creamy texture, blend half of the cashews with the coconut milk before adding to the skillet.

Cashew Chicken with Snow Peas

Bring a taste of your favorite takeout right to your kitchen with this quick and flavorful Cashew Chicken with Snow Peas.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup snow peas, trimmed
• 1/2 cup roasted cashews
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp of vegetable oil. Add the garlic and ginger, cooking for 30 seconds until fragrant.
3. Add the snow peas to the skillet and stir-fry for 2 minutes until bright green but still crisp.
4. Return the chicken to the skillet. Stir in the soy sauce, hoisin sauce, rice vinegar, sugar, and red pepper flakes. Cook for another 2 minutes, ensuring everything is well coated and heated through.
5. Remove from heat and stir in the cashews and green onions.

The crunch of cashews paired with the tender chicken and crisp snow peas makes every bite a delightful contrast of textures.

Tip: For an extra kick, add a splash of sriracha with the sauces.

Cashew Chicken Salad

This Cashew Chicken Salad is a delightful mix of crunchy, creamy, and savory flavors, perfect for a quick lunch or a light dinner.

Ingredients

• 2 cups cooked chicken, shredded
• 1/2 cup cashews, roughly chopped
• 1/4 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup celery, finely diced
• 1/4 cup red grapes, halved
• 2 green onions, thinly sliced

Instructions

1. In a large bowl, combine the shredded chicken, chopped cashews, diced celery, halved grapes, and sliced green onions.
2. In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, salt, and black pepper until smooth.
3. Pour the dressing over the chicken mixture and gently toss until everything is evenly coated.
4. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The contrast of the crunchy cashews with the creamy dressing and sweet grapes makes this salad a standout dish that’s as pleasing to the palate as it is to the eye.

Tip: For an extra crunch, toast the cashews lightly before adding them to the salad.

Cashew Chicken Pasta

This Cashew Chicken Pasta is a creamy, crunchy delight that brings a restaurant-quality dish right to your kitchen table in under 30 minutes.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 1 lb chicken breast, cut into 1-inch pieces
• 1/2 cup cashews, unsalted
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5-7 minutes until golden and cooked through. Remove from skillet and set aside.
3. In the same skillet, add cashews and toast for 2-3 minutes until lightly golden. Add minced garlic and cook for 30 seconds until fragrant.
4. Reduce heat to medium. Pour in heavy cream, then stir in Parmesan cheese, salt, black pepper, and red pepper flakes. Simmer for 2-3 minutes until the sauce thickens slightly.
5. Return the cooked chicken and pasta to the skillet. Toss everything together until well coated in the sauce. Cook for an additional 1-2 minutes to heat through.
6. Garnish with fresh parsley before serving.

The magic of this dish lies in the contrast between the creamy sauce and the crunchy cashews, offering a texture play that’s simply irresistible.

Tip: For an extra nutty flavor, lightly crush the cashews before adding them to the skillet.

Cashew Chicken Skewers

These Cashew Chicken Skewers are a delightful twist on the classic, offering a perfect balance of savory and sweet with a satisfying crunch.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cashew butter
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp crushed red pepper flakes
• 1/2 cup whole cashews, for garnish
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a bowl, whisk together 1/2 cup cashew butter, 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 2 cloves minced garlic, 1 tsp grated ginger, and 1/2 tsp crushed red pepper flakes until smooth.
3. Thread the chicken pieces onto the soaked skewers, leaving a little space between each piece.
4. Brush the skewers generously with the cashew butter mixture, reserving some for serving.
5. Grill the skewers for 5-7 minutes on each side, or until the chicken is fully cooked and has nice grill marks.
6. Serve the skewers drizzled with the reserved sauce and sprinkled with whole cashews for an extra crunch.

The magic of these skewers lies in the cashew butter glaze, which caramelizes beautifully on the grill, creating a sticky, flavorful coating that’s irresistible.

Tip: For an even deeper flavor, marinate the chicken in the cashew butter mixture for up to 2 hours before grilling.

Cashew Chicken with Coconut Milk

Craving something creamy, nutty, and utterly comforting? This Cashew Chicken with Coconut Milk is a weeknight hero that brings restaurant-quality flavors to your table with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp vegetable oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 cup unsalted cashews
• 1 can (13.5 oz) coconut milk
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp curry powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh cilantro, for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes. Remove and set aside.
2. In the same skillet, add the onion, garlic, and red bell pepper. Cook until softened, about 3 minutes.
3. Stir in the cashews, coconut milk, soy sauce, brown sugar, curry powder, salt, and black pepper. Bring to a simmer.
4. Return the chicken to the skillet. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
5. Garnish with fresh cilantro before serving.

The magic of this dish lies in the creamy coconut milk sauce that clings to every piece of chicken, with the cashews adding a delightful crunch. It’s a texture and flavor symphony in every bite.

Tip: For an extra layer of flavor, toast the cashews in a dry skillet before adding them to the dish.

Cashew Chicken and Rice

This Cashew Chicken and Rice is a one-pan wonder that brings together tender chicken, crunchy cashews, and fluffy rice in a savory sauce that’s sure to become a weeknight favorite.

Ingredients

• 1 cup long-grain white rice
• 1 1/2 cups water
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp vegetable oil
• 1/2 cup cashews
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions

1. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While the rice cooks, heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes.
3. Add the cashews and garlic to the skillet with the chicken. Cook for 1 minute, stirring constantly, until the garlic is fragrant.
4. Stir in the soy sauce, oyster sauce, sugar, salt, and black pepper. Cook for another 2 minutes, stirring to coat the chicken and cashews evenly.
5. Fluff the rice with a fork and divide among plates. Top with the cashew chicken mixture and garnish with green onions.

The magic of this dish lies in the contrast between the crispy cashews and the tender chicken, all brought together by the rich, umami-packed sauce.

Tip: For an extra crunch, toast the cashews in a dry skillet for a few minutes before adding them to the dish.

Cashew Chicken with Mango

Bring a taste of the tropics to your dinner table with this Cashew Chicken with Mango recipe, a perfect blend of sweet and savory that’s sure to impress.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup diced mango
• 1/2 cup raw cashews
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated ginger
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped green onions

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5 minutes.
2. Add minced garlic, soy sauce, honey, grated ginger, salt, and black pepper to the skillet. Stir to coat the chicken evenly and cook for another 2 minutes.
3. Reduce heat to medium. Add diced mango and raw cashews to the skillet, stirring gently to combine. Cook for 3-4 minutes, until the mango is slightly softened and the cashews are lightly toasted.
4. Sprinkle chopped green onions over the top before serving.

The combination of juicy mango and crunchy cashews adds a delightful contrast to the tender chicken, making every bite a perfect harmony of textures and flavors.

Tip: For an extra kick, add a pinch of red pepper flakes when you add the garlic.

Cashew Chicken with Green Beans

This Cashew Chicken with Green Beans is a stir-fry that’s as nutritious as it is delicious, combining crunchy cashews and tender chicken with crisp green beans for a meal that’s sure to please.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup green beans, trimmed and halved
• 1/2 cup raw cashews
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/2 tsp red pepper flakes
• 1/4 tsp black pepper

Instructions

1. In a large skillet, heat 1 tbsp vegetable oil over medium-high heat. Add the chicken and cook for 5-7 minutes until no longer pink. Remove from skillet and set aside.
2. In the same skillet, add the green beans and cook for 3-4 minutes until they start to soften.
3. Add the garlic, 1/2 tsp red pepper flakes, and 1/4 tsp black pepper to the skillet, stirring for 30 seconds until fragrant.
4. Return the chicken to the skillet. Add 2 tbsp soy sauce, 1 tbsp hoisin sauce, and 1 tbsp honey, stirring to coat everything evenly.
5. Add the cashews and cook for another 2 minutes, stirring frequently, until everything is heated through and the cashews are lightly toasted.

The combination of sweet honey, savory hoisin, and a hint of heat from the red pepper flakes makes this dish a standout. The cashews add a delightful crunch that contrasts beautifully with the tender chicken and green beans.

Tip: For an extra crunch, toast the cashews in a dry skillet for a few minutes before adding them to the dish.

Cashew Chicken with Pineapple

Bring a taste of the tropics to your dinner table with this sweet and savory Cashew Chicken with Pineapple, a dish that’s as colorful as it is flavorful.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup pineapple chunks, fresh or canned
• 1/2 cup cashews, unsalted
• 2 tbsp vegetable oil
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp ginger, minced
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup green onions, sliced

Instructions

1. In a large skillet, heat 2 tbsp vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and no longer pink inside, about 5-7 minutes.
2. While the chicken cooks, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp minced ginger, 2 cloves minced garlic, and 1/2 tsp red pepper flakes in a small bowl.
3. Pour the sauce over the cooked chicken, stirring to coat evenly. Add 1 cup pineapple chunks and 1/2 cup cashews, stirring gently to combine. Cook for another 2-3 minutes until the pineapple is warmed through and the sauce has thickened slightly.
4. Garnish with 1/4 cup sliced green onions before serving.

The combination of juicy pineapple, crunchy cashews, and tender chicken creates a delightful contrast in every bite, making this dish a weeknight winner.

Tip: For an extra burst of flavor, try grilling the pineapple chunks before adding them to the dish.

Cashew Chicken with Zucchini

This Cashew Chicken with Zucchini is a quick, flavorful stir-fry that brings a delightful crunch and freshness to your dinner table.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 medium zucchinis, sliced into half-moons
• 1/2 cup raw cashews
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add zucchini and cook for 3-4 minutes until slightly softened.
3. Add garlic, soy sauce, oyster sauce, sugar, salt, and black pepper to the skillet. Stir to combine.
4. Return the chicken to the skillet. Add water and cashews. Stir everything together and cook for another 2-3 minutes until the sauce thickens slightly and the cashews are toasted.
5. Serve hot. The contrast between the tender chicken, crisp zucchini, and crunchy cashews makes this dish a textural delight.

Tip: For an extra kick, add a pinch of red pepper flakes with the garlic.

Conclusion

We hope this roundup of 18 spicy cashew chicken recipes inspires your next kitchen adventure! Whether you’re craving something sweet, savory, or extra spicy, there’s a dish here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!