Cashew and Carrot Chicken

Cashew And Carrot Chicken

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Rebecca Pollock Eggleston


Made this up as I went along, just wanted cashew chicken and whatever veggies I had on hand that I knew my kids would eat. Turned out better than I had planned...


★★★★★ 1 vote

15 Min
25 Min


  • 1 pkg
    boneless, skinless chicken thighs
  • 1 c
  • 1 c
    carrots, thinly sliced
  • 1/2 c
    sliced red, yellow, and/or orange bell peppers
  • 1/3 c
    low-sodium soy sauce
  • To taste tsp
    chopped garlic (i always leave that to taste, as i like much more than most recipes call for)
  • 1 1/2 tsp
    chinese five spice powder
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    corn starch

How to Make Cashew and Carrot Chicken


  1. Cut chicken into your preferred cut. For my kids, I like it cut really small. If the kids are off visiting, I like it in bigger bites for the grownups. Heat your wok or large pan and oil of your choice. (I use olive oil, but some say it burns too easily. I've not had a problem with it.)
  2. Put chicken and cashews in first, cook them about 1/2 way before adding your spices and veggies.
  3. After everything has cooked through, there will be plenty of juices. I add my cornstarch very carefully directly to the pan, but I've had good luck, you could just premix it with water to avoid lumps. Cook until the sauce is slightly thickened.
  4. Serve over rice of your choice.

Printable Recipe Card

About Cashew and Carrot Chicken

Course/Dish: Chicken
Regional Style: Asian
Hashtag: #cashews

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