This easy Cashew Chicken recipe is a lightened up version of the restaurant favorite—and it’s ready in just 20 minutes! With juicy chicken, crisp veggies, and the best sweet and savory sauce, it’s going to be a HIT.Email Me the Recipe! Enter your email below to save this recipe to your free Well Plated recipe box.Please enable JavaScript in your browser to complete this form.Email Address *OptionsEmail me the recipeSave to my free Well Plated <a href="/my-recipes">recipe box</a>Hidden Username FieldGo From time to time, we'll send you the best of Well Plated.

Already registered? Log in here.A dynamite stir fry that has weeknight dinner wrapped.Today’s recipe is my adaptation of the Thai Cashew Chicken that Ben and I had at nearly every restaurant north of Bangkok when we visited many years ago.

If you’ve had cashew chicken at take-out restaurants, you’ll be familiar with the rich, savory flavors of the sauce and the warm crunch of the cashews.This particular cashew chicken recipe, however, is much lighter and healthier than what you’ll find in a restaurant.I packed my version with veggies, sweetened the sauce naturally with honey, then served it over whole-grain brown rice.

Honestly, I didn’t miss the extra oil and sugar one bit, and I don’t think you will either.Stir-fries are a faithful companion on busy weeknights (so is Pineapple Chicken).Start to finish, this simple cashew chicken stir-fry is re

Read More