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Easy 20 Minute Honey Garlic Cashew Chicken and Coconut Noodles. recipe photo
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20 Minute Honey Garlic Cashew Chicken and Coconut Noodles.

A quick, sweet-savory stir-fry of honey garlic cashew chicken served over coconut-scented rice noodles with fresh mango and basil.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 6 servings

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts thinly sliced
  • 5 tablespoons low-sodium soy sauce
  • 3 tablespoons sesame oil
  • 3 tablespoons mango or pineapple jam or apricot preserves
  • 1-2 tablespoons honey
  • 6 cloves garlic finely chopped; use additional 1-2 cloves for coconut sauce as noted in directions
  • 1 tablespoon grated ginger
  • 1/2-1 teaspoon red pepper flakes
  • 1/2 cup raw cashews
  • 1 cup fresh basil Thai basil preferred or regular basil, roughly chopped
  • 8 ounces rice noodles
  • 1/3 cup canned coconut milk
  • 1 mango diced
  • lime wedges for serving

Instructions

  • Cook the rice noodles according to package directions, drain, and set aside.
  • Whisk together 4 tablespoons soy sauce, the jam, and 1–2 tablespoons honey in a small bowl or jar to make the honey-soy sauce; set aside.
  • Heat a large skillet over medium-high heat and add 2 tablespoons sesame oil. Add 4 cloves chopped garlic, the grated ginger, and red pepper flakes; cook until fragrant, about 30 seconds.
  • Add the sliced chicken and 1 tablespoon soy sauce to the skillet and cook, stirring occasionally, until the chicken is lightly caramelized, about 5 minutes.
  • Stir in the cashews, then pour in the prepared honey-soy sauce and continue cooking until the sauce glazes the chicken and the chicken is cooked through, about 5 more minutes. Remove from heat and stir in the chopped basil.
  • While the chicken cooks (or in a separate medium skillet), heat 1 tablespoon sesame oil over medium. Add 1–2 cloves chopped garlic and cook until golden, 1–2 minutes.
  • Stir the coconut milk into the garlic oil and cook until warmed through, about 3 minutes. Remove from heat and toss the cooked rice noodles with this coconut sauce until evenly coated.
  • Divide the coconut noodles among bowls, top with the honey garlic cashew chicken, and garnish with diced mango and lime wedges. Serve immediately.

Equipment

  • Large Skillet
  • Medium Skillet
  • pot (for rice noodles)
  • Cutting Board
  • Knife
  • Measuring Spoons

Notes

  • Use low-sodium soy sauce to control saltiness.
  • Adjust red pepper flakes to taste for heat.
  • Swap jam varieties (mango, pineapple, apricot) as preferred.
  • Slice chicken thinly for fast, even cooking.
  • Toast cashews briefly if you prefer extra crunch.