Cashew Ginger Chicken

cashew ginger chicken

I love healthy home cooked stir-fries. They’re so quick to make and versatile; love how you can toss in any veggies you’ve got laying around in the fridge. But, yes there’s a “but”, this cashew ginger chicken recipe is my all-time favourite. I’ve made it in a variety of ways and after a bit of trial and error I feel I’ve perfected it!

Behold… the amazingly delicious recipe I’ve contemplated keeping a secret. JUST KIDDING! Don’t you hate when people say that?! Like really, no one is out to steal your thunder, tasty recipes are meant to be shared and savoured around the world (in my opinion).

Oh and before I forget! To all my vegetarian/vegan readers and followers (if you’re still reading, I may have lost you at “chicken”), I’ve got you covered! To enjoy this tasty recipe, substitute the chicken for a good quality organic tofu and use veggie broth instead of chicken broth – the veggies and sauce are really what make this recipe shine.
cashew ginger chicken close up

Cashew Ginger Chicken Bowl

Course Main Course
Cuisine Dairry Free, gluten free
Keyword Ginger Chicken, Stir Fry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 bowls
Author Fay


  • 1 pound sliced organic boneless chicken breast
  • 1 chopped onion
  • 2 sliced fresh bell peppers
  • 1/2 cup raw organic cashews
  • 2 tbsp olive oil


  • water chestnuts, snow peas, thinly sliced carrots, and baby bok choy.

For the sauce:

  • 1 cup organic chicken broth
  • 2 tsp grated ginger
  • 2 tbsp organic soy sauce
  • 1 tbsp real Canadian maple syrup
  • 1 tsp garlic powder
  • 1 tbsp non-gmo corn starch
  • sea salt + pepper to taste


  • Drizzle a large non-stick pan with olive oil, and warm for a minute.
  • Add chicken to pan. Cook on medium-high for approximately 3 minutes on each side or until slightly golden.
  • Add onions, peppers and cashews, and sautee for 2 minutes, raising the temperature to high.
  • In a bowl, combine and blend well all of the sauce ingredients.
  • Pour sauce mixture over chicken/veggies and sautee for 2 more minutes, or until sauces starts to slightly thicken. Do not let it get too thick, you want the texture to remain slightly liquidy.
  • Serve over rice or noodles.

What’s your favourite way to make stir-fry? What are some of the most common veggies you like to use? Share with me in the comment section or on social media.

Helping you put wellness 1st,


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