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cashew chicken and quinoa

Cashew Chicken with Quinoa

Course Main Course
Cuisine Chinese
Keyword cashew chicken
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 435 kcal


  • 3 tbsp coconut oil, divided (1/2 to cook chicken, 1/2 to cook peppers)
  • 2 lbs chicken tenders or breasts, cubed
  • 3 tbsp cornstarch
  • 2 red bell peppers sliced & halved
  • 1 green bell pepper sliced & halved
  • 1 medium red onion cubed
  • 3/4 cup cashews
  • 1/4 cup green onion sliced


  • 5 tbsp low sodium soy sauce
  • 3 tbsp balsamic vinegar
  • 2 tbsp rice vinegar (or white vinegar)
  • 1 tsp minced garlic
  • 1/2 tsp ground ginger
  • 1/4 cup maple syrup
  • 1/4 tsp red pepper flakes
  • 1/2 tsp sea salt


  1. in a medium mixing bowl, toss cubed chicken with cornstarch.

  2. in a saute pan, over med-high heat - heat 2 tbsp coconut oil for about 30 seconds. add chicken and and saute for about 8 minutes, until chicken is golden brown on all sides. 

  3. remove chicken and set aside in a bowl. 

    chicken in bowl
  4. in a small pot, make quinoa according to the package instructions. (I use Trader Joe's tricolor quinoa)

  5. add 2 tbsp of coconut oil to saute pan and heat for about 30 seconds. add peppers and onions to pan and saute for about 7 minutes or until onions are translucent. Stirring occasionally. 

  6. while peppers are cooking, whisk sauce ingredients in a small mixing bowl -  soy sauce, balsamic vinegar, white vinegar, minced garlic, ground ginger, maple syrup, red pepper flakes and salt.

  7. add chicken back to saute pan and stir with vegetables. 

  8. pour the sauce into the saute pan and bring to a boil for about 2 minutes. Stir constantly until sauce thickens. Stir in the cashews and green onions. 

  9. remove from heat. place cashew chicken mix on top/side of quinoa, top with some green onions. Enjoy! 

    cashew chicken and quinoa

Recipe Notes

  • 435 cal
  • 17g fat
  • 24g carbs
  • 40g protein