This healthy cashew chicken is better than takeout! Made in one pan with tender chicken, a glossy garlic sauce, and crunchy cashews. Paleo, Whole30 friendly, and ready in 25 minutes.
If you’re craving takeout but want something healthier, then this cashew chicken is about to become your new go-to!
It’s made in one pan with tender bite-size pieces of chicken, a rich and glossy garlic cashew sauce, plus plenty of crunchy roasted cashews for the perfect balance of texture.
What really makes this recipe stand out is the sauce. It comes together in just minutes and thickens into that sticky, restaurant-style coating that clings to every bite, without using soy sauce or refined sugar.
It’s simple, packed with flavor, and better than anything you’d order out!
This cashew chicken is also completely customizable. You can serve it over cauliflower rice for a paleo and Whole30 option, or, pair with your favorite sides for an easy weeknight dinner that feels like takeout at home!
What Makes This Cashew Chicken Better Than Takeout?
This cashew chicken is made with simple, real food ingredients and comes together in one pan in just 25 minutes.
Unlike the traditional takeout recipe, it’s made without soy sauce, refined sugar, or additives, yet still delivers that classic savory-sweet flavor and glossy texture we all love!
Is This Cashew Chicken Paleo and Whole30?
Yes! This recipe is naturally paleo and can easily be made Whole30 by using date syrup or paste in place of the maple syrup or honey.
Coconut aminos replace soy sauce, keeping the dish gluten-free and soy-free while still adding rich umami flavor.
Ingredients You’ll Need for Cashew Chicken
This cashew chicken uses simple ingredients, many that you probably already have on hand! For the cashew butter, feel free to sub in any creamy nut butter that you like.
Chicken:
- boneless skinless chicken thighs
- arrowroot flour, or tapioca
- salt and pepper
- avocado oil or olive oil, for pan frying
Sauce:
- coconut aminos
- chicken broth or stock
- cashew butter (or creamy almond butter)
- honey, maple syrup, or date syrup
- rice vinegar
- toasted sesame oil
- fresh garlic and ginger
- arrowroot flour, or tapioca
- roasted salted cashews (raw for Whole30)
For garnish, optional:
- sliced green onions
- sesame seeds
- Red chili flakes
How To Make Healthy Cashew Chicken
1. First, Coat the chicken
Either in a large bowl or large zip lock bag, toss the chicken with tapioca flour, salt, and pepper until evenly coated.
2. Next, Make the sauce
Whisk all sauce ingredients (except for cashews) until smooth, making sure the tapioca is fully dissolved.
3. Then, Cook the chicken
Heat 1 tablespoon of oil in a large skillet over medium-high heat.
Add chicken in a single layer and cook 5-6 minutes total, flipping to brown all sides.
4. Lastly, Add the sauce and cashews
Once the chicken is browned, lower the heat to medium, whisk the sauce and pour it into the pan over the chicken, stirring constantly as it thickens, about 1-2 minutes. Fold in the cashews.
To serve, place rice or sauteed cauliflower rice in a bowl and top with the cashew chicken, then sprinkle with green onions, sesame seeds, and red chili flakes.
The Secret to the Sticky Cashew Chicken Sauce
The key to that restaurant-style sauce is the balance of liquid and thickener. The sauce may look thin at first, but it thickens quickly as it cooks, creating a smooth, glossy finish that clings perfectly to the chicken.
Using a bit more broth keeps the sauce from becoming too thick, while tapioca flour gives it that signature sticky texture.
Can I Use Chicken Breast Instead?
Yes, you can substitute chicken breast for chicken thighs. Just be careful not to overcook it, as breast meat is leaner and can dry out more quickly.
What to Serve with Cashew Chicken
This cashew chicken pairs well with:
- Cauliflower rice for a low-carb option
- White or jasmine rice for a classic takeout feel
- Steamed or stir-fried vegetables
- Simple cucumber salad
Tips for the Best Cashew Chicken
- Cut chicken into even pieces for consistent cooking
- Don’t overcrowd the pan when browning
- Whisk the sauce again before adding to prevent clumping
- Let the sauce simmer to thicken fully before serving
- Add cashews at the end to keep them crunchy
Can I Make This Ahead of Time?
Yes! You can cook the chicken and sauce ahead of time and store it in the refrigerator. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the sauce.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave, adding a little broth to bring the sauce back to life.
Ways to Customize Cashew Chicken
This recipe is easy to adapt:
- Add broccoli, bell peppers, or snap peas
- Make it spicy with red pepper flakes
- Use chicken breast instead of thighs
- Serve with noodles or rice instead of cauliflower rice
FAQ For Cashew Chicken
What is cashew chicken sauce made of?
Cashew chicken sauce is typically made with a savory base like soy sauce or coconut aminos, along with garlic, ginger, and a thickener. This version uses cashew butter for extra richness and a glossy finish.
Is cashew chicken healthy?
This homemade version is a healthier option than takeout, made with simple ingredients and no refined sugar or soy sauce.
Can I make cashew chicken without soy sauce?
Yes! Coconut aminos are a great soy-free alternative that still provides a rich, slightly sweet flavor.
Why is my cashew chicken sauce too thick?
The sauce thickens quickly as it cooks. If it becomes too thick, simply add a splash of broth to loosen it to your desired consistency.
Can I freeze cashew chicken?
Yes, but for best texture, freeze without the cashews and add fresh ones when reheating.
This healthy cashew chicken is one of those recipes you’ll come back to again and again!
It’s quick, packed with flavor, and has that irresistible sticky sauce that makes it feel like takeout, without any of the extra ingredients.
Whether you’re serving it over cauliflower rice for a lighter option or pairing it with your favorite sides, it’s an easy dinner that always delivers.
If you try it, be sure to leave a comment and let me know how it turned out, and don’t forget to save it for your next weeknight dinner!
Healthy Cashew Chicken (Better Than Takeout, Paleo & Whole30)
Ingredients
Chicken:
- 1 1/2 lbs boneless skinless chicken thighs cut into bite-size pieces (about 1”)
- 1/4 cup arrowroot flour or tapioca
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons avocado oil or olive oil for pan frying
Sauce:
- 1/3 cup coconut aminos
- 1/2 cup chicken broth or stock
- 1 tablespoon cashew butter or creamy almond butter
- 1 tablespoon maple syrup or honey, or use date syrup or paste for Whole30
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 3 cloves garlic minced
- 1 teaspoon fresh grated ginger
- 2 teaspoons arrowroot flour or tapioca
- 3/4 cup roasted salted cashews raw for Whole30
For garnish:
- sliced green onions
- sesame seeds
- Red chili flakes
Instructions
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First, coat the chicken. Either in a large bowl or large zip lock bag, toss the chicken with tapioca flour, salt, and pepper until evenly coated.
-
Next, make the sauce. Whisk all sauce ingredients (except for cashews) until smooth, making sure the tapioca is fully dissolved.
-
Then, cook the chicken. Heat 1 tablespoon of oil in a large skillet over medium-high heat, add chicken in a single layer and cook 5-6 minutes total, flipping to brown all sides.
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Once the chicken is browned, lower the heat to medium, whisk the sauce and pour it into the pan over the chicken, stirring constantly as it thickens, about 1-2 minutes. Fold in the cashews.
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To serve, place rice or cauliflower rice in a bowl and top with cashew chicken. Sprinkle with green onions, sesame seeds, and red chili flakes.
It looks very appetizing, and judging by the preparation method, it seems very healthy. I’m going to give it a try—thank you!