The first time I made cashew chicken, it was for my husband when we were newly married. It quickly became one of our favorite dinners, and over time I realized I actually preferred making it at home instead of ordering from our usual Chinese takeout place. This homemade healthy cashew chicken with brown rice tastes lighter, fresher, and cleaner, and I love that I can control the amount of salt in the sauce.
So much has changed since those early married days. Back then, sleeping until 10 a.m. on a Saturday felt completely normal, and a slow, quiet weekend morning seemed like something we could count on forever.
We also thought our Palm Pilots were the most impressive gadgets ever. It is funny to look back on the things that felt so modern at the time, especially now that life moves at such a different pace.
Before we had children of our own, we used to wonder why our friends’ houses and cars were always so messy and why their kids seemed to have so much energy. Of course, now we understand. A full, busy home comes with crumbs, toys, noise, laughter, and a whole lot of love.
Those quiet, lazy days were wonderful, but we would not trade what we have now for anything. Our three boys have brought so much joy into our lives, even if our mornings often begin much earlier than we would choose. Someday, we may sleep past 6:30 a.m. again without a little voice announcing that it is officially morning, but for now, this season is full and sweet.
This healthy cashew chicken recipe is one of those meals that still feels special without being complicated. It has tender pieces of white meat chicken, crisp green pepper, fresh green onions, garlic, toasted cashews, and a savory sauce that brings everything together. Served over brown rice, it becomes a satisfying homemade dinner with all the comfort of takeout and a fresher, more balanced flavor.
The most important tip for making cashew chicken at home is to prepare everything before you start cooking. Chop the chicken, slice the onions, measure the sauces, toast the cashews, and have each ingredient ready to go. Imagine you are on a cooking show with small bowls lined up on the counter. Once the pan is hot, the recipe moves quickly, and being organized makes the process much easier.
Do not be intimidated by ingredients such as oyster sauce or hoisin sauce. They may smell strong on their own, but they blend beautifully with the rice vinegar, sesame oil, garlic, and green onions. Together, they create the familiar flavor you expect from many favorite Asian-inspired dishes. This homemade cashew chicken with brown rice is a great recipe to keep in your weeknight dinner rotation when you want something flavorful, comforting, and made in your own kitchen.
Healthy Cashew Chicken with Brown Rice
- Author: Julie
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Pan Fry
- Cuisine: Asian
Description
This healthy cashew chicken with brown rice is a lighter homemade version of a classic takeout favorite. Juicy white meat chicken is cooked with green pepper, garlic, green onions, cashews, and a savory sauce, then served over rice for a satisfying main dish.
Ingredients
- 1 1/2 pounds boneless, skinless chicken tenderloins, chopped into 1-inch pieces
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 green pepper, chopped
- 2 garlic cloves, pressed through a garlic press
- 6 green onions, thinly sliced, with the white and green parts separated
- 2 tablespoons seasoned rice vinegar
- 3 tablespoons hoisin sauce
- 1/2 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 cup water
- 3/4 cup raw cashews, toasted and roughly chopped
- Cooked white rice or brown rice, for serving
Instructions
- Place the chopped chicken in a medium bowl. Toss it with the cornstarch until the pieces are lightly coated, then season with salt and pepper.
- Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add half of the chicken in an even layer.
- Cook the chicken, stirring occasionally, until it is browned on all sides and cooked through in the center, about 3 to 5 minutes. Transfer the cooked chicken to a plate.
- Repeat with the remaining chicken, adding more oil if the pan looks dry. Transfer the second batch of cooked chicken to the same plate.
- Add a small amount of oil to the skillet again, then add the chopped green pepper. Sauté until it begins to soften, about 4 minutes.
- Add the white parts of the green onions and sauté for 1 minute.
- Add the garlic and cook for 1 minute, stirring so it does not burn.
- Pour in the seasoned rice vinegar and cook for 30 seconds.
- In a small bowl, stir together the hoisin sauce, oyster sauce, sesame oil, sugar, and water. Pour the sauce over the peppers, onions, and garlic in the skillet.
- Return the cooked chicken to the pan and stir until the chicken is evenly coated with the sauce.
- Stir in the toasted cashews and the remaining green parts of the green onions. Simmer over medium heat for a few more minutes, until everything is hot and well combined.
- Serve the cashew chicken warm over white rice or brown rice.
Notes
Adapted from Martha Stewart Everyday Food.
For the smoothest cooking process, prepare and measure all ingredients before turning on the stove. This recipe comes together quickly once the chicken and vegetables begin cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 581
- Sugar: 7.2g
- Sodium: 674mg
- Fat: 31g
- Saturated Fat: 6g
- Unsaturated Fat: 21.7g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 2.2g
- Protein: 55g
- Cholesterol: 152mg