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5 from 29 votes

Cashew Chicken with Spicy Almond Sauce

Move over take-out! You will love this homemade Cashew Chicken with a Spicy Almond Sauce that is baked, not fried, and paired with whole grains and veggies for a delicious, well-balanced meal!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Chinese
Keyword: cashew chicken, chinese food, healthy dinner, quinoa, veggies
Servings: 4 servings
Calories: 587kcal


For The Chicken:

  • 1 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 2 eggs beaten
  • 1.5 cups 100% whole wheat bread crumbs more as needed
  • 1/2 cup cashews crushed/chopped

For The Spicy Honey Almond Sauce:

  • 1/4 cup honey
  • 1/4 cup chili garlic sauce
  • 1/2 Tbsp minced garlic or 3 cloves of garlic, minced
  • 3 Tbsp creamy almond butter
  • Splash of water

For The Quinoa:

  • 1 package Banza rice or quinoa, rinsed (follow package instructions)

For The Roasted Veggies:

  • 5 large carrots chopped into 2-3" strips
  • 1 8 oz package sugar snap peas
  • 1 head broccoli chopped into florets
  • 2-3 Tbsp extra virgin olive oil or avocado oil
  • Garlic powder and fresh cracked pepper to taste


  • Sesame seeds and chopped parsley to garnish


  • Preheat oven to 400 F degrees. Line two large baking sheets with foil or parchment paper and spray with non-stick cooking spray. 
  • In a large bowl, toss veggies in extra virgin olive oil (or avocado oil), garlic pepper and fresh cracked black pepper. Arrange them evenly on large prepared baking sheet. Place veggies in the oven prior to breading the chicken. Save the large bowl for later. (You will cook the veggies for a total of ~30-35 minutes. Toss around 15 minutes to roast evenly. Veggies will be fully cooked around the same time that the chicken is done.)
  • Fill a medium sized pot with water and bring to a boil over high heat. Add Banza rice and cook according to package instructions.
  • Next, add whole wheat breadcrumbs to a shallow bowl. 
  • Add the eggs (or about 1/4 cup of EVOO or avocado oil) to another shallow dish, and beat well. Season with pepper, if desired.
  • Dip bite-sized chicken pieces in the eggs and toss to make sure each piece is fully coated.
  • Next, transfer chicken from the eggs to the breadcrumbs, toss to coat, and place on the prepared baking sheet. (Add more eggs/oil and/or bread crumbs if needed until all chicken pieces are breaded.)
  • Bake in preheated oven for about 20 minutes or until chicken is cooked through (165 F internal temperature) and slightly golden brown. Flip chicken halfway through using a spatula (around 10 minutes) to brown evenly.
  • While chicken is cooking, prepare your spicy almond sauce. Combine chili garlic sauce, minced garlic, almond butter, honey, and splash of water in a small bowl. The sauce should be drizzly - not TOO runny and not too thick. Set aside.
  • Once chicken is fully cooked, remove from oven, and transfer pieces to the large bowl you used for the veggies. Pour sauce over the chicken, and toss / stir with a spoon to coat all of the pieces as much as possible.
  • Transfer chicken back to the baking sheet, and sprinkle chopped cashews evenly on the pan. Place back in the oven for 3-5 minutes.
  • Remove chicken from oven and serve hot, along with roasted vegetables and quinoa/rice. Add 1 tsp of ghee to each serving of Banza rice, if desired.
  • Store leftovers in an airtight container in the fridge for up to 3 days.


Prep ahead tips for this meal: 
  • Cut chicken into bite-sized pieces
  • Prepare the sauce
  • Chop veggies
  • Store all in refrigerator & assemble/cook within 1-2 days.


Calories: 587kcal | Carbohydrates: 74g | Protein: 39g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 154mg | Sodium: 1210mg | Potassium: 1275mg | Fiber: 12g | Sugar: 28g | Vitamin A: 13838IU | Vitamin C: 150mg | Calcium: 156mg | Iron: 5mg