Sriracha Honey Cashew Chicken

I was craving Asian food so I went in search of some recipes online.  I found this tasty chicken dish at Barefeet In The Kitchen that looked irresistible. I adapted the recipe to use what I had on hand and we all loved it!  I toned down the sriracha in the sauce itself so it wouldn’t be too spicy for our kids.  My husband and I drizzled some extra sriracha on top of our individual servings to give us an extra bit of heat.  I served this chicken with steamed jasmine rice and the Sesame Green Beans with Mushrooms and Chestnuts for a delicious and healthy meal.

Season the chicken with sea salt and freshly cracked pepper, to taste. Sprinkle the cornstarch on top of the chicken, tossing it to coat it evenly. Set aside. Prep the vegetables and place them in a second mixing bowl next to the chicken. In a small bowl, stir together the honey, soy sauce, vinegar, and sriracha sauce. Set aside.

Warm both oils in a large skillet over medium high heat. When the oil is hot, add the chicken and toss to coat in the oil. Saute while stirring constantly for 4-5 minutes until lightly browned. Add the vegetables and cook, stirring constantly for another 3-4 minutes, until the vegetable are just softened.

Stir in the cashews and then pour the prepared sauce over the skillet. Toss well to coat well and then increase the heat to high for just a minute or so. The sauce should thicken slightly and stick to everything in the skillet. Remove from heat and toss to coat everything evenly with the sauce. Serve with steamed rice. Enjoy!

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Sriracha Honey Cashew Chicken

Yield: 6

Prep Time: 15 min.

Cook Time: 20 min.

Total Time: 35 min.

Ingredients:

3 boneless skinless chicken breasts, cut into 1/2" pieces
2-3 tbsp cornstarch
Sea salt and freshly cracked pepper, to taste
1 tbsp olive oil
1 tbsp sesame oil
1 medium head of broccoli, cut into small florets
1 sweet yellow onion, chopped
Several stalks of asparagus, wooden ends removed sliced into thirds
1 red bell pepper, chopped
2 cloves garlic, minced
1/2 cup dry roasted unsalted cashews
3 tbsp honey
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp Sriracha hot sauce (more for extra spice)

Directions:

eason the chicken with sea salt and freshly cracked pepper, to taste. Sprinkle the cornstarch on top of the chicken, tossing it to coat it evenly. Set aside. Prep the vegetables and place them in a second mixing bowl next to the chicken. In a small bowl, stir together the honey, soy sauce, vinegar, and sriracha sauce. Set aside.

Warm both oils in a large skillet over medium high heat. When the oil is hot, add the chicken and toss to coat in the oil. Saute while stirring constantly for 4-5 minutes until lightly browned. Add the vegetables and cook, stirring constantly for another 3-4 minutes, until the vegetable are just softened.

Stir in the cashews and then pour the prepared sauce over the skillet. Toss well to coat well and then increase the heat to high for just a minute or so. The sauce should thicken slightly and stick to everything in the skillet. Remove from heat and toss to coat everything evenly with the sauce. Serve with steamed rice. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Barfeet in the Kitchen

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21 Responses to “Sriracha Honey Cashew Chicken”

  1. 1

    mia xara — November 29, 2012 @ 10:35 pm

    What a beautiful dish, full of color and taste, Pam! Great presentation!

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  2. 2

    The Duo Dishes-Chrystal — November 29, 2012 @ 10:47 pm

    The spice from the sriracha is what we like!

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  3. 3

    Carmen Rosa — November 30, 2012 @ 1:35 am

    Good morning Pam, I loved this recipe; it was so delicious.!!!!!

    [Reply]

  4. 4

    Martha — November 30, 2012 @ 3:25 am

    Years ago I had a chicken entree with cashews. I loved it! This looks great, love the vibrant colors!

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  5. 5

    Diane — November 30, 2012 @ 3:35 am

    Wow that sounds really up my street. Thanks for this recipe. Have a great weekend Diane

    [Reply]

  6. 6

    A New York Foodie — November 30, 2012 @ 3:58 am

    that looks really good Pam!! Gonna definitely try that!
    Have a great weekend!

    [Reply]

  7. 7

    Jenn's Food Journey — November 30, 2012 @ 4:21 am

    I have a feeling this is gong to find it’s self all over the blogosphere.. I will be posting this one soon too… I’m such a sucker for Sriracha!!!

    [Reply]

  8. 8

    Kim in MD — November 30, 2012 @ 5:09 am

    Wow…I love the colors and flavors in this dish! I can imagine how yummy this was with the green beans, and so healthy!

    [Reply]

  9. 9

    Mary — November 30, 2012 @ 6:45 am

    I’m so glad you enjoyed this, Pam! We loved it so much and it is already on our menu again for later this month. Have a blessed day!

    [Reply]

  10. 10

    vanillasugarblog — November 30, 2012 @ 7:16 am

    nice!
    this would be a great way to use up those thai cashews I got from TJ’s

    [Reply]

  11. 11

    Rhonda (@diningalone) — November 30, 2012 @ 7:59 am

    This looks totally amazing, I think I might make it next week! I pinned it so hopefully I don’t forget :)

    [Reply]

  12. 12

    Peggy Recker — November 30, 2012 @ 8:28 am

    Oh this sounds really good!

    [Reply]

  13. 13

    grace — November 30, 2012 @ 12:04 pm

    ah, sriracha. bringing flavor and kick to american dinners for tens of years. :)

    [Reply]

  14. 14

    Joanne — November 30, 2012 @ 1:32 pm

    That honey sriracha sauce sounds awesome…I’m a sucker for that sweet/spicy mix.

    [Reply]

  15. 15

    Roz — November 30, 2012 @ 3:48 pm

    I can’t resist Asian inspired recipes! Thanks for sharing your beautiful recipe!!!!!

    Ciao,
    Roz

    [Reply]

  16. 16

    Angie@Angie's Recipes — December 1, 2012 @ 10:33 am

    A lovely and delicious stir-fry!

    [Reply]

  17. 17

    honeywhatscooking — December 1, 2012 @ 12:55 pm

    Looks so incredibly delicious, I love asian vegetables that are homemade and not made with crazy amounts of oil. Very nice job on the photos.

    [Reply]

  18. 18

    Chung-Ah | Damn Delicious — December 1, 2012 @ 9:33 pm

    Love making asian food at home! And you know I’ll add extra Sriracha!

    [Reply]

  19. 19

    The Café Sucré Farine — December 2, 2012 @ 4:49 am

    So fresh and tasty looking! Great idea to make the whole dish less spicy for those with milder tastes and then drizzle more of the yummy Sriracha on top!

    [Reply]

  20. 20

    Chris — December 2, 2012 @ 5:41 am

    I have 3 words for this. Fab-U-Lous
    This makes me want to make some for Alexis, she loves cashew nut chicken. Straight sriracha is too much for my family too, so I often cut it with teriyaki for a delicious sauce like yours.

    [Reply]

  21. 21

    Shane — December 4, 2012 @ 4:51 pm

    Had this for dinner. My hubby was impressed. Thanks!

    [Reply]

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