If you’re craving a dish that bursts with vibrant flavors, textures, and a touch of sweetness, you must try this Cashew Chicken with Vegetables in Honey Soy Sauce Recipe. It’s a delightful blend of tender chicken, crunchy cashews, crisp vegetables, and that luscious honey soy sauce that ties everything together in perfect harmony. Whether you’re cooking for family, friends, or just treating yourself, this recipe will quickly become a beloved favorite you’ll want to make again and again.
Ingredients You’ll Need
This Cashew Chicken with Vegetables in Honey Soy Sauce Recipe keeps things simple but packs a punch in flavor. Each ingredient plays a crucial role—from the fresh ginger that adds zing, to the crunchy snow peas that bring a fresh snap, to the honey that sweetens and balances the savory sauce beautifully.
- Hoisin sauce: Adds a deep, slightly sweet umami flavor that enhances the sauce complexity.
- Low-sodium soy sauce: Provides the salty backbone without overpowering the dish.
- Chicken broth: Adds richness and depth to the sauce while keeping it silky.
- Honey: Brings natural sweetness and beautiful caramel notes to the mix.
- Rice vinegar: Gives a subtle tang to brighten the sauce.
- Sesame oil: Contributes a toasty, nutty aroma that instantly elevates the dish.
- Fresh ginger: Adds warmth and a fresh zing that complements the chicken perfectly.
- Cornstarch: Essential for thickening the sauce to a luscious consistency.
- Sriracha sauce: Offers a gentle heat that wakes up the palate without overpowering.
- Crushed red pepper flakes: Optional but adds a nice little kick of spice.
- Canola oil: A neutral oil perfect for searing the chicken evenly.
- Boneless, skinless chicken breasts: The tender protein star of the dish, sliced thin for quick cooking.
- Carrots: Thinly sliced for their sweetness and crunch.
- Snow peas: Provide a crisp, fresh bite and vibrant green color.
- Garlic: Just a clove to add aromatic depth without overwhelming.
- Water chestnuts: Bring a satisfying crunch and subtle sweetness.
- Cashews: Toasty, buttery nuts that add a delightful texture contrast.
- Salt and pepper: Simple seasoning essential for balancing flavors.
- Cooked jasmine rice: The perfect fluffy base to soak up every last drop of sauce.
How to Make Cashew Chicken with Vegetables in Honey Soy Sauce Recipe
Step 1: Whisk Together the Sauce
Start by combining the hoisin sauce, soy sauce, chicken broth, honey, rice vinegar, sesame oil, grated fresh ginger, cornstarch, sriracha, and crushed red pepper flakes in a bowl. Whisk everything until smooth and uniform. This sauce is the magic that will bring all the flavors together, so make sure it’s perfectly blended before moving on.
Step 2: Cook the Chicken
Heat canola oil in a large skillet or wok over medium-high heat. Season your thinly sliced chicken breasts with salt and pepper for simple, balanced flavor. Cook the chicken in batches to avoid overcrowding, browning each side for about 2-3 minutes. Once cooked, remove from the skillet and set aside; you want that delicious sear for maximum flavor.
Step 3: Sauté the Vegetables
In the same skillet, toss in the sliced carrots and snow peas. Sauté them just until they’re tender but still crisp—about 3 minutes—to retain their fresh texture. Add the minced garlic and water chestnuts, cooking for another minute to release those wonderful aromas and blend everything beautifully.
Step 4: Combine and Finish the Dish
Turn down the heat to low, then return the cooked chicken to the skillet. Pour in your prepared sauce along with the cashews and stir everything together. Let the sauce thicken, coating all the components for about one minute. It’s that glossy, sticky sauce that makes every bite irresistible.
How to Serve Cashew Chicken with Vegetables in Honey Soy Sauce Recipe
Garnishes
Add a sprinkle of chopped green onions or a handful of fresh cilantro leaves for a burst of color and freshness. Toasted sesame seeds are also a fantastic garnish that echoes the nutty notes in the dish and adds an extra crunch.
Side Dishes
This dish pairs wonderfully with a bed of jasmine rice, which soaks up the sauce perfectly without overpowering the main flavors. For a complete meal, serve alongside steamed broccoli or a crisp Asian slaw—both complement the sauce’s sweet and savory profile beautifully.
Creative Ways to Present
For a fun twist, serve this dish in crispy lettuce cups for a fresh, handheld option that’s perfect for gatherings. Alternatively, toss the cooked Cashew Chicken with Vegetables in Honey Soy Sauce Recipe into a warm tortilla or rice paper wrap for a unique fusion meal that everyone will love.
Make Ahead and Storage
Storing Leftovers
You can store leftover cashew chicken in an airtight container in the refrigerator for up to 3 days. Keep the rice separate if possible to maintain its texture, then simply reheat together before serving.
Freezing
This dish freezes well if you want to save portions for a busy day. Freeze the chicken and vegetables in a sealed container without the rice for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the cashew chicken gently in a pan over medium heat, stirring occasionally until heated through. Avoid microwaving if you want to keep the vegetables crisp and the sauce silky, but it works well in a pinch.
FAQs
Can I use other nuts instead of cashews?
Absolutely! While cashews are classic for this recipe, almonds or peanuts can work as well, offering different textures and nutty flavors. Just toast them lightly before adding for the best taste.
Is this recipe spicy?
The heat level is adjustable by varying the amount of sriracha and crushed red pepper flakes. If you prefer mild flavors, feel free to reduce or omit the spicy ingredients.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are a great alternative, and they offer a juicier texture. Just slice them thinly and cook until they’re nicely browned and cooked through.
What if I don’t have hoisin sauce?
If hoisin sauce isn’t available, you can substitute it with a mix of soy sauce and a bit of honey or brown sugar to add sweetness and depth, although the flavor will be slightly different.
Can I make this recipe vegetarian?
Sure! Replace the chicken with firm tofu or tempeh, and use vegetable broth instead of chicken broth for the sauce. The cooking technique remains the same, and the flavors will still be delicious.
Final Thoughts
There’s something truly comforting about this Cashew Chicken with Vegetables in Honey Soy Sauce Recipe that feels like a warm hug from the inside out. It’s quick enough for weeknights, impressive enough for guests, and endlessly satisfying. Give it a go—your taste buds will thank you, and making it again will be a no-brainer.
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Cashew Chicken with Vegetables in Honey Soy Sauce Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Cashew Chicken is a flavorful and quick stir-fry dish featuring tender chicken breast strips sautéed with crisp vegetables like carrots and snow peas, tossed in a savory and slightly sweet hoisin and soy sauce blend, finished with crunchy cashews. This easy-to-make recipe is perfect for a family meal served over fragrant jasmine rice.
Ingredients
For the Sauce:
- 2 tablespoons hoisin sauce
- ¼ cup low-sodium soy sauce
- ½ cup chicken broth
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 ½ teaspoons sesame oil
- 1 ½ teaspoons grated fresh ginger
- 2 tablespoons cornstarch
- 2 teaspoons sriracha sauce
- ½ – 1 teaspoon crushed red pepper flakes
For the Chicken and Vegetables:
- 1–2 teaspoons canola oil
- 1 ½ pounds boneless, skinless chicken breasts, sliced thinly into 2-inch strips
- 2 medium carrots, peeled and thinly sliced
- 8 ounces snow peas
- 1 clove garlic, minced
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup cashews
- Salt and pepper to taste
To Serve:
- 4 cups cooked jasmine rice
Instructions
- Make Sauce: In a medium bowl, whisk together the hoisin sauce, low-sodium soy sauce, chicken broth, honey, rice vinegar, sesame oil, grated fresh ginger, cornstarch, sriracha sauce, and crushed red pepper flakes until smooth. Set the sauce mixture aside to be used later.
- Cook Chicken: Heat 1-2 teaspoons of canola oil in a large skillet or wok over medium-high heat. Season the sliced chicken breasts with salt and pepper. In batches, add the chicken strips to the hot skillet and cook until they are browned on each side, approximately 2-3 minutes per side. Once cooked, remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced carrots and snow peas. Sauté the vegetables until they become tender-crisp, about 3 minutes. Then, add the minced garlic and drained sliced water chestnuts, cooking for an additional 1 minute to combine the flavors.
- Combine and Finish: Reduce the heat to low. Return the cooked chicken strips to the skillet with the vegetables. Pour in the prepared sauce and add the cashews. Stir everything together and cook until the sauce thickens and coats the chicken and vegetables, about 1 minute.
- Serve: Serve the cashew chicken hot over 4 cups of cooked jasmine rice for a complete and satisfying meal.
Notes
- You can substitute cashews with almonds or peanuts if preferred.
- Adjust the level of crushed red pepper flakes and sriracha sauce based on your desired spice tolerance.
- For a lower sodium option, ensure to use low-sodium soy sauce and reduce added salt.
- Use fresh ginger for the best flavor, but ground ginger can be used in a pinch (use about ½ teaspoon ground ginger).
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
