Cashew and Carrot Chicken

Cashew And Carrot Chicken Recipe

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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


  • 1Cut 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.)
  • 2Put chicken and cashews in first, cook them about 1/2 way before adding your spices and veggies.
  • 3After 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.
  • 4Serve over rice of your choice.

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About Cashew and Carrot Chicken

Course/Dish: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #cashews