Comfort Food Hack: Healthy Thai Cashew Chicken

I love Thai food and this comfort food hack might just be my favorite at the moment. We’ve tweaked the recipe a few times and can now share with you a super-delicious, healthy Thai cashew chicken dish that has very little fat and drastically reduced sugar and sodium. Yet it is still full of fabulous flavor! This dish has healthy, simple ingredients and is quick and easy to make. It’s very high in protein and fiber and low in fat and carbs. Healthy AND delicious – what all Comfort Food Hack recipes aspire to! Enjoy it over brown rice or farro for a nutritious and satisfying meal. I actually find it very satisfying to eat just on it’s own and I don’t even miss the rice. Added bonus – I get to eat even more of it!

Thai Cashew Chicken
Write a review
For the Sauce
  1. 4 tbsp soy sauce
  2. 1 tbsp fish sauce
  3. 1 tbsp Sriracha
  4. 1/2 tbsp brown sugar
  5. 1 tsp corn starch
For the Stir Fry
  1. 1 tsp vegetable oil
  2. 1 cup dry roasted, unsalted whole cashews
  3. 6 cloves of garlic - minced
  4. 1 tbsp Sriracha
  5. 1/2 medium sized yellow onion - finely chopped
  6. 4 chicken breast halves - about 2 lbs of chicken or a little less - chopped into cubes
  7. 2 bell peppers - different colors preferred, chopped
  8. 4 large carrots - chopped
  9. 1 celery heart - chopped
  10. 4 green onions - chopped
  1. Whisk together all the ingredients for the sauce and set aside.
  2. Heat the oil in a large skillet, wok or frying pan.
  3. When the oil is hot, add the garlic, onions and Sriracha and cook over medium-low heat until the onions are cooked through.
  4. Increase the heat to medium-high and add the chicken and cook until fully cooked through.
  5. Add the vegetables one at a time. Start with the carrots, as they will take longest to cook and allow them to cook for a couple of minutes before adding the celery, and then a couple of minutes later the bell peppers.
  6. Once the vegetables have softened up, add the cashews and sauce and stir until everything is coated.
  7. Remove from heat and garnish with green onions.
  1. This is a recipe that is very flexible to changes. Feel free to add more or less Sriracha to suit your particular taste for spice. Use whatever vegetables you have on hand. Either whole cashews or cashew pieces will work just fine. Feel free to add in fresh herbs such as basil or cilantro. You can eat this dish on it's own, over brown rice or over something more interesting such as farro.
Adapted from Wanderlust Kitchen