Cashew chicken is my all-time favorite Thai takeout order. This easy cashew chicken and veggies are baked with a flavorful ginger garlic sauce and cook up easily on one sheet pan. Low carb, protein-rich and mega tasty!

A big thank you to Taylor Farms for supporting The College Housewife and always supplying us with the best organic veggies!

When it comes to easy weeknight meals I do what I can to keep them on the healthier side (so I can save the decadent stuff like Chipotle Chicken Nachos and margs for the weekend).

Are you with me!? 

If you’re like me, you’re probably trying to finish up work, get in a workout and then come home and still try and figure out what you’re going to have for dinner…

All while having a dog toy in one hand, Grey’s Anatomy on the TV and checking in with your Mom on the phone. 

I think I’d get a gold medal if they had ‘multi-tasking’ in the Olympics.

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I have been spending a decent amount of time at my parent’s house since my Mom was diagnosed with lung cancer and 9/10 we find our way to the local neighborhood Thai place. 

Every single time we go, I order the same exact dish. Thai cashew chicken with veggies, fried rice, and a fried egg. 

I knew I needed to incorporate some kind of easy cashew chicken into my weeknight dinner rotation.

This easy Thai inspired recipe comes together on one sheet pan, is low carb (if you don’t eat it with rice!) and an easy dinner idea for any day of the week. 

Love low carb dinners? These are my favorites!

• Asian Ginger and Garlic Salmon Sheet Pan Dinner
• Healthy Chicken Pad Thai with Zoodles
• Sheet Pan Chicken Lime Fajitas
• Healthy Chicken Burrito Bowls

Ingredients for Easy Cashew Chicken with Veggies: 

• Chicken Breasts
• Olive Oil
• Fresh Ginger
• Fresh Garlic 
• Honey
• Sesame Oil
• Soy Sauce 
• Rice Wine Vinegar
• Fish Sauce 
• Red Chili Sauce 
• Corn Starch
• Red Chili Flakes or Sriracha
• Cashews 
• Green Onions
• Sesame Seeds
• Taylor Farms Pad Thai Stir Fry Kit
• Brown Rice

How to make Easy Cashew Chicken: 

1. In a small bowl whisk together olive oil, fresh ginger, fresh garlic, honey, sesame oil, soy sauce, rice wine vinegar, fish sauce, red chili sauce, corn starch, and red chili flakes or sriracha. 
2. Coat chicken with cashew chicken sauce and marinate for 20-30 minutes.
3. Preheat oven to 375 F, line a large baking sheet with parchment paper. Add chicken and cashews to half of the baking sheet and cook for 8-10 minutes.
4. Remove chicken from oven and add in vegetables. Drizzle vegetables generously with olive oil, and return the baking sheet to the oven for an additional 8-10 minutes or until the chicken is cooked through. 
5. Drizzle vegetables and chicken with Taylor Farms pad thai sauce, top chicken and vegetables with sliced green onions, sesame seeds, and brown rice. 

What goes well with Cashew chicken: 

Vegetables: I love pairing this cashew chicken up with veggies! My go-to is Taylor Farms Pad Thai Stir Fry Kit. The kit is a blend of Brussel sprouts, kale, carrots, snow peas and bok choy which is a great Asian green inspired blend!

This cashew chicken is great on it’s own but I love the exotic flavor of the Pad Thai sauce thats included in the kit on top of the whole meal!

Rice: If you want this dinner to feel a bit heartier, brown rice is the perfect easy side. 

Other WEEKNIGHT DINNER Recipes you will love! 

• Chipotle Turkey Chili
• Easy Green Chicken Enchiladas
• Easy Homemade Ramen Bowls
• Skinny Fettucine Alfredo

Other EASY ASIAN Recipes you will love! 

• Easy Spicy Chicken Ramen Soup Bowls
• Asian Ginger Garlic Sheet Pan Salmon
• Sous Vide Asian Short Rib Tacos
• Asian Chicken Lettuce Wraps

Easy Cashew Chicken and Veggies

Recipe By Elizabeth Van Lierde

Prep TimePrep: 10 minutes mins

Cook TimeCook: 20 minutes mins

Servings: 3 -4 servings

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Cashew chicken is my all-time favorite Thai takeout order. This easy cashew chicken and veggies are baked with a flavorful ginger garlic sauce and cook up easily on one sheet pan. Low carb, protein-rich and mega tasty!

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ingredients

 

1x2x3x

• 1.5 Lbs Chicken Breasts
• 1 tablespoon olive oil
• 1 thumb of ginger minced
• 3 fresh garlic cloves minced
• 1 tablespoon of honey
• 1 teaspoon sesame oil
• 2 tablespoon soy sauce
• 2 tablespoon rice wine vinegar
• 2 teaspoons fish Sauce
• 1 tablespoon red chili sauce
• 2 tablespoons corn starch
• Red Chili Flakes or Sriracha add to your own spice level!
• 1 cup cashews unsalted
• Green Onions sliced

Sesame Seeds

• Taylor Farms Pad Thai Stir Fry Kit
• brown rice for serving

instructions

 

• In a small bowl whisk together olive oil, fresh ginger, fresh garlic, honey, sesame oil, soy sauce, rice wine vinegar, fish sauce, red chili sauce, corn starch, and red chili flakes or sriracha. 
• Coat chicken with cashew chicken sauce and marinate for 20-30 minutes.
• Preheat oven to 375 F, line a large baking sheet with parchment paper. Add chicken and cashews to half of the baking sheet and cook for 8-10 minutes.
• Remove chicken from oven and add in vegetables. Give chicken a generous toss before returning to the oven. Drizzle vegetables generously with olive oil, and return the baking sheet to the oven for an additional 8-10 minutes or until the chicken is cooked through. 
• Drizzle vegetables and chicken with Taylor Farms pad thai sauce, top chicken and vegetables with sliced green onions, sesame seeds, and brown rice. 

Nutrition Info.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

Course: Dinner

Cuisine: Asian

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