Healthy Cashew Chicken

{Recipe adapted from}


  • 1 lb. chicken breast, cut into 1" pieces
  • Salt and freshly ground black pepper, to taste
  • ¼ teaspoon red pepper flakes (omit if you don't want a little spicy kick, but it really doesn't add too much)
  • 1 tablespoon avocado oil or olive oil 
  • 1 tablespoon sesame oil
  • 1/3 cup lower sodium soy sauce
  • 1/4 cup chicken broth
  • 1 tablespoon cornstarch
  • 3 cloves garlic, minced
  • 1-2 tablespoons rice vinegar
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1/2 onion, chopped 
  • 1-2 large carrots, sliced
  • 2 stalks celery, sliced
  • ½ cup roasted cashews
    • I roasted raw cashews in the oven at 350°F for 8-12 minutes or until they smell like they're gettin' nice and toasty
  • Cooked rice, for serving
  • Green onions, chopped for garnish
  • Sesame seeds for garnish


  1. Season the chicken with a little bit of salt, black pepper, and red pepper flakes
  2. Preheat a wok or large skillet over high heat. Heat the olive oil in the preheated pan. Add the chicken and stir-fry for 8-10 minutes or until the chicken is cooked through and not pink anymore in the center. 
  3. In a small bowl, whisk together the sesame oil, soy sauce, chicken broth, cornstarch, garlic, and rice vinegar.
  4. Transfer chicken to a small bowl and set aside while the veggies cook.
  5. Add the bell peppers, onion, carrots, and celery to the skillet and cook for 3 minutes, or until the onion softens and becomes translucent. You may have to add a little chicken broth or a bit more oil for the veggies to cook faster.
  6. Mix the chicken back into the pan with the veggies, and pour the prepared sauce over the chicken and cook for 3 more minute or until the sauce begins to thicken.
  7. Add the roasted cashews and toss together. Serve over rice or noodles immediately. Top with green onions and sesame seeds. 
  8. Dive in.