Cashew Chicken Recipe with Cauliflower Rice

Craving stir fry? Try this easy Cashew Chicken recipe that’s ready in less than 45 minutes! We used peanut butter in our sauce, but you can easily swap it for almond or cashew butter if preferred. Here’s how to make this Cashew Chicken Stir Fry.

Cashew Chicken Recipe w/Cauliflower Rice

Cauliflower rice is a healthier option, but of course, any rice will do! Tip: to cut down on prep time, buy veggies pre-sliced at the store like bagged broccoli, and pre-packaged onion, peppers, and zucchini (usually in the fresh veggies section of the store).

Measurements with easy to follow printable directions are at the end of the post.

Ingredients:

For Stir Fry:

• 1/2 large sweet onion sliced thinly
• 1 red pepper julienned
• 2 carrots peeled & julienned
• 1 small broccoli cut into small bite-size pieces
• 1 medium zucchini julienned
• 1 bunch green onions, thinly sliced
• coconut oil
• 2 skinless chicken breast
• 1-16 oz bag frozen riced cauliflower
• kosher salt and ground black pepper

For Sauce:

• 4 tbsp peanut butter (almond or cashew butter)
• 4 tbsp soy sauce reduced sodium
• 3 garlic cloves minced
• 2 tbsp fresh ginger grated
• 4 tbsp warm water
• 1/2 tsp red pepper flakes
• 1 lime juiced
• 1/2 tsp sesame oil

Toppings:

• sesame seeds
• green onion (green part sliced)
• chopped cashews
• sriracha (optional)

Cashew Chicken Recipe Directions:

1. Slice veggies then place in a bowl and set aside.
2. Slice chicken breast into bite-size pieces and place in a separate bowl, set aside.
3. In a medium microwaveable bowl add peanut butter and heat 30-60 seconds. Just to warm up. After PB is warmed add soy sauce, garlic, ginger, water, red pepper flakes, lime juice, and sesame oil, whisk all together, set aside.
4. Add 1 tbsp coconut oil to large pan or wok and place over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook chicken for about 10 minutes or until fully cooked and no longer pink. Once chicken is cooked, transfer to a bowl and set aside.
5. In the same pan with the juices add 1/2 tbsp coconut oil to the skillet and reduce heat to medium. Add the entire bowl of sliced veggies. Stir fry 10-15 minutes or until onions soften and carrots and broccoli become tender.
6. Add cooked chicken and sauce, gently stirring to coat chicken and veggies. Cook for another 10-15 minutes.
7. To heat cauliflower rice, heat 1 tbsp coconut oil in a large pan. Add 16 oz bag of frozen riced cauliflower. Stir until cauliflower is heated and hot. Season with salt and pepper.
8. To serve: in a bowl add cauliflower rice, top with chicken and veggies stir fry, sprinkle with sesame seeds, sliced green onion, chopped cashews, and sriracha.

Related Recipes: Teriyaki Vegetable Stir Fry, Pad Thai, Grilled Chicken with Spaghetti Squash, One Pan Chicken Dinner

Print the Cashew Chicken Recipe below!

We are big fans of stir fry dinners – they are so easy to make and taste delicious! We hope you love this Cashew Chicken recipe!

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