Better-Than-Takeout Cashew Chicken
Makes: 4 Servings
Per Serving: 39g Protein | 360 Cal
If you love the sweet, savory, slightly sticky flavor of classic Chinese takeout but want something lighter, fresher, and high in protein—you’re going to love this Cashew Chicken recipe. It’s one of those meals that hits all the notes: it’s crunchy, saucy, colorful, and packs in the protein while still feeling satisfying and totally crave-worthy.
This recipe is an easy weeknight hero: it’s fast, flexible, and absolutely loaded with flavor. The sauce is a savory-sweet blend of low-sodium soy, rice vinegar, garlic, ginger, and a hint of coconut sugar, thickened to glossy perfection and tossed with lean chicken breast and crisp-tender veggies. Oh—and did I mention there are no mystery ingredients or takeout regret?
Let’s dive into why you need this Cashew Chicken in your regular rotation.
Why You’ll Love This Cashew Chicken Recipe
1. High Protein Without Feeling “Diet-y”
Three chicken breasts give this dish a solid protein foundation (about 30–35g protein per serving depending on your portion), but it doesn’t feel like typical meal prep chicken. Thanks to the cornstarch coating and quick pan-sear method, the chicken stays juicy, slightly crispy, and soaks up every bit of that glossy sauce.
2. Tons of Texture + Color
We’re layering bell peppers, sugar snap peas, water chestnuts, and cashews (if desired) to give you that irresistible crunch in every bite. And because the veggies are cooked quickly at high heat, they stay vibrant and nutrient-dense.
3. Customizable + Easy to Meal Prep
Don’t like water chestnuts? Leave them out. Prefer broccoli over snap peas? Go for it. This dish is incredibly flexible and reheats beautifully, making it perfect for leftovers or meal prep.
Ingredients
For the Stir fry:
2 bell peppers (red and orange), chopped into bite-sized squares
3 bunches of green onions (whites and greens separated)
1 tablespoon cooking oil (avocado oil, olive oil, or neutral oil work well)
1 tablespoon minced garlic
3 chicken breasts, about 1.5 lbs, pounded thin and sliced at an angle
2 tablespoons cornstarch (or arrowroot powder)
1 teaspoon salt
2 cups sugar snap peas or snow peas
1 small can water chestnuts, drained and sliced
½ cup cashews (raw or roasted, unsalted)
For the Sauce:
½ cup low sodium soy sauce (or tamari for gluten-free)
¼ cup rice wine vinegar
¼ cup coconut sugar
1 teaspoon ground ginger
1 tablespoon sesame oil
1 tablespoon cornstarch (for thickening)
Directions
1. Chop and Prep Your Veggies. Dice your bell peppers into bite-sized squares. Slice your green onions, separating the whites from the green tops. Set the greens aside for later garnish. Drain your water chestnuts and measure out your snap peas
2. Sauté the Aromatics + Peppers. Heat your oil in a large skillet or wok over medium-high heat. Add the garlic, bell peppers, and the white parts of your green onions. Cook for 2–3 minutes, just until the peppers begin to soften and become fragrant.
3. Prep the Chicken. Place your chicken breasts between two sheets of plastic wrap and pound them thin using a meat mallet or rolling pin. This helps them cook quickly and evenly. Slice the chicken thinly on a diagonal into 1–2 inch strips. Toss the chicken in a bowl with 2 tablespoons cornstarch and 1 teaspoon salt. This light coating creates a crisp, golden exterior when seared.
4. Cook the Veggies. Add the sugar snap peas and water chestnuts to the pan with the peppers. Stir well and cover with a lid to steam for about 5 minutes, until the snap peas are bright green and tender-crisp.
Remove the veggies from the skillet and set them aside on a plate.
5. Sear the Chicken. Add a touch more oil to the skillet if needed. Sear the chicken in a single layer (you may need to do it in batches). Cook for 2–3 minutes per side or until golden and cooked through. Don’t overcrowd the pan—this helps get that caramelized edge instead of steaming the chicken.
6. Make the Sauce. While the chicken is cooking, whisk together all sauce ingredients: soy sauce, rice vinegar, coconut sugar, ginger, sesame oil, and cornstarch. Once the chicken is done, add the veggies back to the pan, then pour the sauce over everything.
7. Toss + Finish. Toss everything in the sauce until well coated and glossy.. Turn the heat to medium-low and let the sauce simmer for 1–2 minutes until it thickens and clings to the chicken and veggies. Turn off the heat, toss in the green onion tops and cashews (if using), and give everything one final stir.
Nutrition Info (Per Serving - Makes 4 Servings)
Calories: 360
Protein: 39g
Carbs: 26g
Fat: 11g
How to Serve Cashew Chicken
• Over steamed jasmine or basmati rice
• With cauliflower rice for a lower-carb option
• Tucked into lettuce wraps for something lighter and fresh
• On top of brown rice noodles if you’re craving something heartier
Make It Your Own
• Add heat: Stir in red pepper flakes or a squeeze of sriracha for spicy cashew chicken.
• Swap the protein: This also works beautifully with shrimp, thinly sliced beef, or tofu.
• Make it nut-free: Skip the cashews and add roasted chickpeas or crunchy sesame seeds instead.
• Add more veg: Broccoli, shredded carrots, mushrooms, or baby corn all work well here.How to Serve Your Salad
This salad is a complete meal on its own and delicious when served as is, but if you’re looking for variations, consider serving this salad alongside steamed edamame or tucked into a low-carb tortilla for a delicious, high-protein meal. It’s versatile, healthy, and super delish.
Storage + Meal Prep Tips
This cashew chicken holds up beautifully for 3–4 days in the fridge. Just store it in an airtight container and reheat gently in the microwave or a skillet with a splash of water or broth.
To meal prep:
• Cook rice or noodles separately and portion them with the stir fry.
• Add extra green onions or cashews after reheating to keep the texture fresh.
Nutrition Tips (for high-protein)
This meal is naturally high in protein thanks to the chicken and optional cashews, but you can further boost it by:
• Adding extra chicken or a side of edamame
• Using bone broth in place of water if you thin the sauce
• Stirring in a few tablespoons of hemp seeds before serving
FAQs
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Yes! Boneless, skinless chicken thighs work great and actually stay a little juicier. Just trim any excess fat and slice them thin before coating with cornstarch. You may need to cook them a minute or two longer depending on thickness.
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You can use:
• Light brown sugar
• Maple syrup or honey (reduce slightly to keep sauce thickness)
• A calorie-free sweetener like monk fruit or allulose if you want a lower-sugar version
The coconut sugar adds depth, so if you swap it, consider adding a splash of molasses or a tiny bit of smoked paprika for complexity.
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It can be! Just make two swaps:
• Use tamari or coconut aminos instead of soy sauce
• Make sure your cornstarch and other sauces are certified gluten-free
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Absolutely. Swap the chicken for:
• Crispy tofu (pressed and pan-seared)
• Tempeh
• Chickpeas or edamame for a plant-based protein hit
Use maple syrup instead of honey (if using), and double-check that your soy or tamari is vegan-friendly.
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Yes, and it’s encouraged! Serve over:
• Steamed jasmine or basmati rice
• Brown rice or quinoa for extra fiber
• Stir-fried rice noodles or soba noodles for a takeout-style bowl
You can also pair it with cauliflower rice or shredded cabbage for a lower-carb option.
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Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a skillet over medium heat with a splash of water or broth to re-loosen the sauce.
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Yes! This dish holds up well. To prep:
• Cook and portion out the chicken and veggies
• Store rice or noodles separately so they don’t get soggy
• Add green onions and cashews just before serving to keep them crisp
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Water chestnuts add crunch, but you can sub in:
• Chopped celery
• Jicama
• Sliced almonds or chopped cashews
• Or just skip them if you prefer!
Final Thoughts
This Cashew Chicken is exactly the kind of meal I love creating: comforting, flavorful, colorful, and secretly packed with nutrition. It’s everything you want from takeout—without the heaviness or guesswork. It’s also simple enough to make after a long day, reheats like a dream, and satisfies that sweet-salty-saucy craving without derailing your goals.
If you try this recipe, tag me on Instagram (@theproteinsnackqueen) or Tiktok and let me know how you served it—I love seeing your take on these dishes!
Better-Than-Takeout Cashew Chicken
This high-protein Cashew Chicken is a better-than-takeout favorite made with tender chicken breast, crisp veggies, and a sweet-savory soy garlic sauce. Packed with flavor, texture, and fresh ingredients, it’s easy enough for a weeknight and perfect for meal prep. Serve it over rice, noodles, or cauliflower rice for a balanced, satisfying meal you’ll crave again and again.
Ingredients
- For the Stir fry:
- 2 bell peppers (red and orange), chopped into bite-sized squares
- 3 bunches of green onions (whites and greens separated)
- 1 tablespoon cooking oil (avocado oil, olive oil, or neutral oil work well)
- 1 tablespoon minced garlic
- 3 chicken breasts, about 1.5 lbs, pounded thin and sliced at an angle
- 2 tablespoons cornstarch (or arrowroot powder)
- 1 teaspoon salt
- 2 cups sugar snap peas or snow peas
- 1 small can water chestnuts, drained and sliced
- ½ cup cashews (raw or roasted, unsalted)
- For the Sauce:
- ½ cup low sodium soy sauce (or tamari for gluten-free)
- ¼ cup rice wine vinegar
- ¼ cup coconut sugar
- 1 teaspoon ground ginger
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch (for thickening)
Instructions
- 1. Chop and Prep Your Veggies. Dice your bell peppers into bite-sized squares. Slice your green onions, separating the whites from the green tops. Set the greens aside for later garnish. Drain your water chestnuts and measure out your snap peas
- 2. Sauté the Aromatics + Peppers. Heat your oil in a large skillet or wok over medium-high heat. Add the garlic, bell peppers, and the white parts of your green onions. Cook for 2–3 minutes, just until the peppers begin to soften and become fragrant.
- 3. Prep the Chicken. Place your chicken breasts between two sheets of plastic wrap and pound them thin using a meat mallet or rolling pin. This helps them cook quickly and evenly. Slice the chicken thinly on a diagonal into 1–2 inch strips. Toss the chicken in a bowl with 2 tablespoons cornstarch and 1 teaspoon salt. This light coating creates a crisp, golden exterior when seared.
- 4. Cook the Veggies. Add the sugar snap peas and water chestnuts to the pan with the peppers. Stir well and cover with a lid to steam for about 5 minutes, until the snap peas are bright green and tender-crisp.
- Remove the veggies from the skillet and set them aside on a plate.
- 5. Sear the Chicken. Add a touch more oil to the skillet if needed. Sear the chicken in a single layer (you may need to do it in batches). Cook for 2–3 minutes per side or until golden and cooked through. Don’t overcrowd the pan—this helps get that caramelized edge instead of steaming the chicken.
- 6. Make the Sauce. While the chicken is cooking, whisk together all sauce ingredients: soy sauce, rice vinegar, coconut sugar, ginger, sesame oil, and cornstarch. Once the chicken is done, add the veggies back to the pan, then pour the sauce over everything.
- 7. Toss + Finish. Toss everything in the sauce until well coated and glossy.. Turn the heat to medium-low and let the sauce simmer for 1–2 minutes until it thickens and clings to the chicken and veggies. Turn off the heat, toss in the green onion tops and cashews (if using), and give everything one final stir.
Nutrition Facts
Calories
360Fat
11 gCarbs
26 gProtein
39 gNutrition info is based off of estimates. They are calculated by taking the ingredients in this recipe and dividing them by the number of servings.
