Cashew Chicken Stir-Fry

A rich and spicy almond butter sauce drapes over chunks of chicken and veggies in this easy stir-fry.

Photo: Olimpia Davies

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If you don’t have a spiralizer for zucchini noodles, use a vegetable peeler to make long ribbons, then stack and slice into shorter strips.

Prep Time
25 min
25 min



  • 3 tbsp almond butter
  • 2 tbsp coconut aminos
  • 2 tbsp rice vinegar
  • 1 tbsp peeled and grated ginger
  • 1 tbsp fresh orange juice
  • 2 tsp toasted sesame oil
  • 1 clove garlic, minced
  • 1 tsp sriracha


  • 4 tsp extra-virgin olive oil, divided
  • 1½ lb boneless, skinless chicken thighs, cut into chunks
  • 3 carrots, thinly sliced on the diagonal
  • ⅓ cup raw unsalted cashews
  • 2 zucchini, spiralized into noodles
  • 4 oz oyster or shiitake mushrooms, sliced
  • 2 green onions, thinly sliced


  1. Prepare sauce: To a jar with a tight-fitting lid, add all sauce ingredients. Seal and shake until blended. (TIP: If your almond butter is too thick, use a spoon or whisk to blend the dressing.)
  2. Prepare stir-fry: In a large nonstick skillet on high, heat one-half of olive oil. Add chicken and cook, undisturbed, 2 to 3 minutes, until golden. Flip chicken and cook another 5 minutes, until cooked through. Transfer to a plate.
  3. To same skillet, heat remaining one-half of olive oil. Add carrots and cashews; sauté for 2 minutes. Add zucchini noodles, mushrooms and onions; sauté for 5 more minutes, or until vegetables are tender-crisp. Return chicken to skillet and add sauce. Toss to coat and heat through.

NOTE: If following our Meal Plan, refrigerate leftovers in an airtight container and reheat when called for.


Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 455
  • Carbohydrate Content 18 g
  • Cholesterol Content 160 mg
  • Fat Content 25 g
  • Fiber Content 5 g
  • Protein Content 40 g
  • Saturated Fat Content 4 g
  • Sodium Content 370 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 13 g
  • Polyunsaturated Fat Content 6 g

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