cashew chicken

An amazing slow cooker meal that is way better than takeout! The chicken is breaded to perfection and the sauce is full of flavor! The cashews hidden throughout are the best part!

Slow Cooker Cashew Chicken

lbs chicken breasts (boneless skinless, About 4 pieces, cut into 1 inch pieces)

Tablespoons Cornstarch

tsp black pepper

Tbsp canola oil

soy sauce (low sodium)

Tbsp rice wine vinegar

Tablespoons ketchup

Tablespoons sweet chili sauce

Tbsp brown sugar

garlic

ginger

tsp red pepper flakes

cashews

Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.

Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.

Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)

Cook on LOW for 3 to 4 hours.

Serve over rice. Makes 4-6 servings.

This instant pot cashew chicken tastes like the familiar Chinese takeout we all love, but in a better-for-you, Whole30, Paleo, gluten-free version that only takes 30 minutes. No more waiting for your delivery full of MSG!

Instant Pot Cashew Chicken: Whole30, Paleo, 30 Minutes

1.5-2 lbs boneless, skinless chicken breasts, cut into 1"-1.5" pieces

coconut aminos

sugar-free ketchup

tbsp rice vinegar

tbsp coconut sugar*

tbsp honey*

tbsp minced garlic

tbsp minced ginger

tsp Chinese Five Spice powder

tsp red pepper flakes,

salt,

pepper,

water

raw (or lightly salted) cashews

In a medium bowl, combine 1 tbsp sesame oil, coconut aminos, ketchup, vinegar, coconut sugar, honey, garlic, ginger, Five Spice, and red pepper flakes. Whisk well to combine and set aside.

In a bowl or baggie, coat chicken pieces with 1 tbsp of the arrowroot flour, salt and pepper. Add 1 tbsp sesame oil to the bottom of the instant pot and turn it to "sauté".

Allow oil to heat up and then sear chicken for 1-2 minutes. Press "cancel" and pour the sauce into the instant pot. Stir the sauce in with the chicken to evenly distribute. Cover, set the valve to "sealing" and press "manual" and adjust the time to 10 minutes.

Right before the instant pot is done, combine 1 tbsp arrowroot flour with 2 tbsp water and stir well to dissolve. Once the instant pot is done, do a quick release and open the lid. Press the "sauté" button and pour the water and flour mixture into the instant pot and whisk into the sauce.

Add the cashews and then continue stirring until the sauce has thickened. If you'd like it thicker after 1-2 minutes, add an additional 1/2 tbsp arrowroot dissolved in 1 tbsp water. Once the sauce has thickened, add any additional salt and pepper and serve.

Serve over broccoli, cauliflower rice, on it's own with a side, over spaghetti squash "lo mien" noodles, etc. Garnish with any additional cashews, green onion, or sesame seeds

I used a bit of orange juice like you suggested to keep it Whole30 and i couldn't tell you if it felt like anything was missing without the sweetener because oh my it was too good to care!

Everyone loved it! I kind of wish they wouldn't have so that I would have had leftovers but that means I'll be making it again soon! Really great recipe

This meal was great. Done in under 20 mins, chicken cooked perfectly, sauce wonderful and thick and the flavor was just what i was hoping it would be. Will make again

This was so easy and delicious! My picky husband even said it's a keeper!

Holy moly, I guess I didn't really know what to expect when I decided to make this recipe but it turned out phenomenal!! Better than takeout Chinese food by far, I'll be making this again soon. Thank you Bailey!

Made this tonight.  It was great.  However, your recipe is a bit confusing as your ingredient measurements aren’t uniform, ie tablespoon, TBSP, tsp etc.  Yummy recipe.

FANTASTIC. Seriously, best "healthy" recipe I've ever made. My husband thinks I should go on a cooking show now so basically.. you win. Thanks, Bailey!!

I never leave comments, but this was excellent. Next time I'll use thighs (breasts always dry out on me idk why) and just season/toss in arrowroot in a bowl vs bag (couldn't get and even distribution.)  BUT, this sauce was exactly what I've been looking for. WTG Bailey!

This was delicious! I took it to a potluck and it was wiped clean... if I want to double or triple the recipe, do I double/triple the cooking time too? Not super well versed in instapot cooking yet!

I doubled the chicken and the sauce, and did 12 minutes and it was perfection. Next time I won't double the Chinese 5 spice...was a little heavy when doubling. But my chicken is tender and its just decadent! We added mushrooms, red peppers and snap peas at the end and sauteed for just a bit longer while thickening the sauce. So yum!

YUM! Just finished eating this!!! This was so good and so easy to make!! I will definitely make again.  I didn't have sesame oil so I sauteed chicken in a little bit of ghee.  I may have used a little too much Chinese 5 spice (was a bit strong flavor but still good) so I may try and use a pinch or two less next time. I made the dish first then then put aluminum foil on top of pan and placed in a warmed oven so I could make some rice in the IP too.  The sauce was nice and thick and I like how after sitting awhile the cashew were a little soft.  Thank you for a delicious recipe!!

This was a great meal! I don't have an Instapot so I simply reduced the sauce in a saucepan and cooked everything else in a wok. It was great!

WOW!!! Husband is not Asian food fan but totally LOVED this! You win Bailey! Stay warm these next few days...from a fellow Minnesotan ;-)

It was good - didn't turn out quite right. The recipe was hard to read for example it did not clearly state to sear the chicken and in the first step it says combine 1 tbsp sesame oil but then does not say the measurements for the rest of the ingredients making it very confusing.

Made this last night...it was amazing. New favorite instant pot recipe!!!

Absolutely amazing!! Much better than takeout!! Served it it over cauliflower rice sautéed with oil and garlic with a side of steamed broccoli topped with browned butter and lemon juice

I'm a huge fan of your podcast and I wanted to try this recipe after i heard you mentioning it. Its so good! Definitely going to add this to my meal plan menu.

I was missing my old standard Chinese takeout! I made this and shared it at work - people said they were amazed at the taste! I don't even have to feel deprived again, thanks Bailey for another hit recipe!

Excellent meal! I doubled it and served with brown rice, steamed green beans, and cucumbers. Will definitely make it again!

One of my favorite recipes for whole kitchen sink! Do easy and delicious every single time I make it. Everything I’ve made of Bailey’s not only myself has loved but my husband and kids also!

My husband and I made this during our first Whole30 and liked it so much we kept it in our regular rotation AFTER Whole30 too! Recommend. One note: we have found that the creamier the almond butter you use is the better the dish is.

Such a good quick dinner!!! It was better then takeout and we will add it to our favorites list, though most of yours are on there!

Love this recipe! Pretty much everything you make is gold!

I CRAVE this cashew chicken like no other.  I went out for Chinese food the other day, and I was disappointed!  I could have just stayed home and made this and been happier (and healthier, and cheaper).  That hasn’t happened to me before.  I wouldn’t change a thing.  I had mine with steamed white rice and broccoli and it was so perfect.  I love eating this for breakfast.  Than you for such an easy and DELICIOUS recipe.

This  cashew chicken was delicious! Thanks for sharing this recipe. I have used my Insta pot before by just putting all the ingredients in and turning it on and then coming back in five hours. This is the first time I actually sautéed and cooked in it. It was great!

I made this for dinner last night and it was SO GOOD! I couldn’t find Chinese 5 spice and used soy sauce instead, but everyone loved it. I’ll definitely be making it again!

Started sautee and then had to keep scraping off the bottom. Added the sauce, everything burned.

I don't have an instapot, how can I make this recipe on the stovetop?

I don't use my instant pot because it is so quick and easy in a skillet. This recipe is insanely awesome. I put it on zucchini noodles and add bok choy and broccoli. Also I use dates. This is a weekly staple in my house now. Thanks!

This was great! My only comment would be to NOT buy salted cashews (don't be like me). Keep the nuts naked. The salted cashews made it a little too salty, but my fault. Otherwise sooooo good.

This was sooo good!!!! My first instapot meal ever and I’m hooked!!! You are a genius because this tastes better than take out and I don’t feel like crap from all the junk they put in take out food!

Excellent!!  Even my teens enjoyed!

Couple of comments - I too got the burn warning.  I think this would have been avoided if after sauté and adding the liquid seasonings- I would have scraped the bottom of the pot to help the arrowroot flour from sticking to bottom.  (As this is what I had to do after the burn message appeared.). 

Using organic Heinz (with sugar) worked well for me too!  

Thank you for the recipe, Bailey!  It is a keeper!!

This recipe was amazing! I had to leave out the five spice powder since I didn’t have any (thought I did) and swapped tapioca starch for arrowroot again since that what I had, but it came out incredible! I added a bit of pineapple since I had a can and absolutely love pineapple with cashew. 

Bottom line this came out great and was super quick and easy. Thank you!

We couldn't love this recipe any more. It's perfect. We make it all of the time and don't change a single thing!

Fantastic recipe. Turned out exactly as intended!

LOVED this recipe! The first recipe I made in my instant pot. I am not a good cook so finding recipes that are so good they make me feel like an amazing chef are my favorite recipes. I made this for my lunch meal prep and I looked forward to lunch every day.

So easy to make this!  I might cut back on the ketchup, only because I don't typically like it to begin with and I could taste it a bit more here than I would prefer...but still overall delicious and simple. And, it made a lot so plenty of leftovers for adding steamed veggies to the rest (I always try my 1st runs in their prescribed state before making any personalized tweaks).
Thanks for all the deliciousness, Bailey!  I got an IP Duo SV for Christmas, and this is the first full-on recipe I've made so far.  With goals to get back to my healthier side, I'll be checking out more recipes here!

This recipe was amazing!!! I didn't have the 5 spice so I just threw in some cinnamon and fennel and the taste was on point. Thank you for making this whole 30 way easier than my last go round!!!

By far one of my favorite Whole30 and IP meals! My dad LOVES cashew chicken from Chinese restaurants. I made him this to show him he can still have those things and eat healthier. I absolutely loved this recipe. He honestly did not believe that this didn’t come straight from a restaurant. I will make this recipe again and again!

My husband doesn’t even really know what Whole30 is but he requests this ALL THE TIME! My Instant pot always gives me the “hot” when I try to sauté anything- this is just as quick and as tasty in a frying pan!!!

One of our favorite meals! Wish I knew about this recipe my first Whole30.

Soooo good and easy!! Thank you for this recipe!  As other readers have commented, I wish I would have made a double batch!  This our second time on the Whole 30, we try to do it once a year in January...but the first time I'm trying new recipes and trying out my new Instant Pot!  I'm definitely keeping this recipe at hand and will try many more on your blog!

Delicious, my whole family loved it. I did the OJ and date sub for Whole30 and it was  wonderful.

I am bummed that I seem to be the only one here who had this experience. This dish was INSANELY salty. My 4 year old took one bite, told me it hurt his tongue, and then refused to eat anymore. I even added an entire bag of chopped kale and a container of mushrooms before cooking, and even still...too salty. I didn't even add salt at the end! I'm going to try and mix the leftovers with steamed broccoli tomorrow.

MY FIRST good experience in getting tender chicken in instant pot.  But too salty!!...only one other review had this complaint.  I read responses and double checked my "coconut aminos"...I had bought Braggs Liquid Aminos and read the ingredients and was shocked that it is NOT coconut aminos!!!!   I will give this another try after I find a real bottle of coconut aminos.  (I also got burn warning -again- in a new version of instant pot and have learned to just ignore it!)  I was seriously so sad that braggs liquid aminos overpowered the entire recipe.

Made this tonight for dinner. Whole family LOVED it!! Followed it exactly as written and it was perfect! Thank you!!!

Made this last night with the orange juice substitution, everyone lived it!! That never happens! Definitely will be repeating this one!

This was so yummy!!!  Will do it again! Thanks!! &lt;

10/10 from my entire family...even my most pickiest eater that won’t touch anything that looks even semi healthy!

I made this tonight and it was delicious!  Easy, fast and a family pleaser. Used orange juice to keep it Whole 30...amazing!!!

Amazing dish. I do a little less five spice and less crushed red pepper to meet my preferences and its a favorite in my house!

This is one of our families favorite recipes - so simple and so delicious! So nice to have a go to recipe on a busy night that is so easy to make

One of my favorite go to recipes! It is so easy to make and it reheats so easily for leftovers.

This is my go-to weeknight meal! I always keep everything on hand. The sauce is DELICIOUS, and my fiancé loves this meal as well! It's even delicious without the cashews if you don't have them on hand.

My whole family loves this recipe. 10/10!!!

https://content.jwplatform.com/videos/KmyyWf01.mp4

This instant pot cashew chicken tastes like the familiar Chinese takeout we all love, but in a better-for-you, Whole30, Paleo, gluten-free version that only takes 30 minutes. No more waiting for your delivery full of MSG! This instant pot paleo cashew chicken is a family friendly meal, I promise even those who don’t adhere to a real food diet will love it.

Instant Pot Cashew Chicken

This dish is easy, ready in about 20 minutes, and loaded with flavor and so much texture. It’s better than what you’d get at a restaurant. The chicken is sautéed with sesame oil for depth of flavor before adding broccoli, red bell peppers, edamame, and garlic. The vegetables stay crisp-tender and the dish is finished with cashews and a wonderful sauce that’s made with soy sauce, honey, rice wine vinegar, ginger, and chili garlic sauce. The heat from the chili garlic sauce makes the chicken come to life without being overly hot and spicy. The sauce helps keep the chicken moist and tender and clings to the veggies beautifully.

Better-Than-Takeout Cashew Chicken

cornstarch

salt

pepper

about 1.25 pounds boneless skinless chicken breasts, diced into 1-inch pieces

tablespoons sesame oil

olive oil

broccoli florets

red bell peppers,

edamame

garlic,

unsalted dry-roasted whole cashews

soy sauce

tablespoons honey,

rice wine vinegar

Asian chili garlic sauce

green

To a gallon-sized ziptop bag, add the cornstarch,...

To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.

To a large skillet, add the oils, chicken, and...

To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.

Add the broccoli, bell peppers, edamame (I add...

Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.

To a medium bowl add the soy sauce,...

To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.

Add the cashews to the skillet and stir...

Add the cashews to the skillet and stir to combine.

Add the sauce and stir to combine. Allow...

Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.

Add the green onions, stir to combine, and serve...

Add the green onions, stir to combine, and serve immediately. Chicken is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

Make your own &#x27;healthified&#x27; Chinese inspired takeout dish at home with this Paleo Cashew Chicken! Tender, juicy chicken pieces are lightly coated in a sweet and sticky date-sweetened sauce then cooked with red bell peppers, spring onions and toasted cashew nuts. Make sure to check the recipe notes on how to make this dish low FODMAP friendly with a few easy tweaks! | Gluten Free + Whole30 + Low FODMAP friendly

Whole30 Cashew Chicken

| 680 g boneless, skinless chicken breasts

| 30 grams arrowroot or tapioca starch

coconut oil

red bell pepper

spring onions, diced

chicken broth

| 60 ml coconut aminos

| 15 ml apple cider vinegar

date medjool date, seed removed

red pepper flakes

Combine all of the ingredients needed for the...

Combine all of the ingredients needed for the sauce in a blender and process until smooth. Set aside.

Place the chicken pieces in a shallow bowl...

Place the chicken pieces in a shallow bowl or plate and toss with starch coating all sides.

In a large non stick pan or skillet...

In a large non stick pan or skillet over a medium heat, toast your cashews for 2-3 minutes until they're lightly browned and smell nice and toasty. Once toasted remove from pan and set aside.

Add a tablespoon or two of coconut oil...

Add a tablespoon or two of coconut oil to a non stick skillet. When the oil is hot add the chicken. Fry over medium heat, a couple of minutes on each side until the coating begins to crisp. Continue to sauté over medium heat until chicken is browned and cooked through. Try not to crowd the pan with too many chicken pieces at a time or a proper crust won't form.

Once all the chicken pieces are cooked briefly...

Once all the chicken pieces are cooked briefly remove them from the pan. Pour out the remaining oil and wipe down with a paper towel to remove any burnt bit and leftover starch.

Lower heat and add the bell pepper, spring...

Lower heat and add the bell pepper, spring onions, garlic and ginger. Sauté and cook 3-4 minutes, stirring often to keep things from burning.

Add the chicken back to the pan along...

Add the chicken back to the pan along with the blended up sauce. Turn the heat up high and bring everything to a simmer on medium low heat for an additional 2-3 minutes until the chicken is coated in a sticky sauce. Taste and season with more salt as needed. Add the cashews.

Serve warm over a bed of rice or...

Serve warm over a bed of rice or cauliflower rice and enjoy.

Recipe video above. The soft, creamy crunch of cashews is a perfect addition to this saucy chicken stir fry! Truly stacks up to your favourite take out - read the glowing reviews! If using breast, consider tenderising it the Chinese way ("Velveting Chicken")

Chinese Cashew Chicken

cornstarch / cornflour

soy sauce (, all purpose

Chinese cooking wine

tbsp oyster sauce

tsp sesame oil

white pepper ((sub black))

chicken

peanut oil (or vegetable oil)

garlic (, minced)

onion

green capsicum / bell pepper

cashews (, unsalted)

Sauce: Mix cornflour and soy sauce until there's no lumps. Then add remaining Sauce ingredients and mix.

Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.

Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.

Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute.

Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.

Stir through cashews, remove from stove. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

Looking for a nice take-out version of an easy cashew chicken recipe you can make at home? This easy Instant Pot Cashew Chicken recipe is healthy and tasty and much better than the take-out we all love!

Instant Pot Cashew Chicken Recipe

lb chicken breast (cubed)

green pepper (chopped)

vinegar

brown sugar

hoisin sauce

white rice (prepared)

green onion (sliced thin)

Place chicken, oil, and garlic into the instant pot and saute until chicken is cooked on all sides. Stir in soy sauce, water, vinegar, brown sugar and hoisin sauce. Mix well. Add pepper and stir to combine.

Place the lid on the instant pot and close the pressure valve. Set the pot to Manual, High Pressure for 8 minutes. When cooking cycle is complete, quick release the pressure and open the pot. If the mixture is thin, add cornstarch and mix well. Stir in cashews.

Serve over a bed of white rice topped with green onions.

Serves 4

Chinese Cashew Chicken Noodles Stir Fry is a delicious take on your favorite take-out cashew chicken recipe. Crispy bits of chicken and noodles are tossed in a super flavorful, spicy sauce and roasted cashews for a meal that the whole family will love!

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