Honey Coconut Cashew Chicken Stir Fry
Bright, slightly sweet, and full of crunchy texture, this Honey Coconut Cashew Chicken Stir Fry is a weeknight hero that feels a little fancy. Tender chunks of chicken seared to golden perfection mingle with crisp snow peas, sweet red pepper, and toasted cashews, all coated in a glossy coconut-honey sauce with just a kiss of heat. It comes together quickly, uses pantry-friendly ingredients, and makes a generous dinner for four when served over rice or noodles.
Why you’ll love this recipe
This dish balances sweet and savory with a lush coconut undertone and a touch of tang from cider vinegar. The cornstarch coating gives the chicken a silky, slightly crispy exterior that helps the sauce cling, while the cashews and toasted coconut flakes add irresistible crunch and nutty depth. It’s an adaptable recipe — scale it up for a crowd or double it to meal-prep — and it uses straightforward steps so you can get dinner on the table in under 30 minutes once your mise en place is ready.
Ingredients
- 1 pound chicken breasts, cut into 1/2–1 inch pieces
- 1/2 onion, chopped
- 1 red bell pepper, sliced into strips then halved
- 1 teaspoon freshly grated ginger
- 3 garlic cloves, minced
- 1 heaping cup snow peas, ends trimmed
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- 1/2 cup honey
- 1/2 cup quality coconut milk (I like Chakoah)
- 2 tablespoons reduced sodium soy sauce
- 2–3 tablespoons Asian sweet chili sauce (3 for more heat)
- 3 tablespoons cider vinegar
- 1–2 teaspoons sriracha (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons cornstarch
- 1 cup roasted salted cashews
- 1/4 cup sweetened coconut flakes
- Green onions, thinly sliced (optional)
Make-ahead and substitutions
You can chop the vegetables and cut the chicken a day ahead for faster assembly. If you prefer less sweetness, reduce the honey by a few tablespoons. For a gluten-free option, use tamari in place of reduced sodium soy sauce. The recipe already uses pantry-stable flavors, and the cashews can be swapped for almonds if desired.
Equipment
- Large skillet or wok
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or spatula
- Plate lined with paper towels
Step-by-step instructions
Follow these clear directions to cook this Honey Coconut Cashew Chicken Stir Fry. The method keeps the sequence logical: season and coat the chicken, sear in batches, prepare the sauce, combine, and finish with cashews and coconut.
- Prep everything first. Trim and cut 1 pound chicken breasts into 1/2–1 inch pieces. Chop 1/2 onion. Slice 1 red bell pepper into strips, then halve the strips. Trim the ends off about 1 heaping cup snow peas. Mince 3 garlic cloves and grate 1 teaspoon fresh ginger. Measure out the cornstarch, spices, and remaining sauce ingredients so they’re ready to go.
- Coat the chicken. In a medium bowl, combine 1/2 cup cornstarch, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon ginger powder. Add the cut chicken pieces to the bowl and toss until each piece is evenly coated with the cornstarch-spice mixture. Shake off any excess.
- Heat the pan. Warm a large skillet or wok over medium-high heat and add a thin film of neutral oil (such as vegetable or canola). Wait until the oil shimmers.
- Sear the chicken in batches. Add half of the coated chicken pieces to the hot skillet in a single layer without crowding. Cook until the undersides are golden and a crust forms, about 2–3 minutes, then flip and cook another 1–2 minutes until cooked through. Transfer the cooked pieces to a plate lined with paper towels. Repeat with the remaining chicken, adding more oil if needed. Cooking in batches ensures even browning and prevents steaming.
- Sauté the aromatics and vegetables. Reduce heat to medium. If the pan is dry, add a splash of oil. Add the chopped 1/2 onion and sliced red bell pepper; cook, stirring occasionally, until the onion softens and the pepper begins to blister, about 3–4 minutes. Stir in the minced garlic and grated ginger and cook just until fragrant, about 30 seconds.
- Add the snow peas. Toss in 1 heaping cup snow peas and cook for another 1–2 minutes so they stay crisp-tender. Keep stirring so the garlic and ginger don’t burn.
- Mix the sauce. While the vegetables cook, whisk together the sauce in a bowl: 1/2 cup honey, 1/2 cup coconut milk, 2 tablespoons reduced sodium soy sauce, 2–3 tablespoons Asian sweet chili sauce (use 3 for more heat), 3 tablespoons cider vinegar, and 1–2 teaspoons sriracha if using. In a small separate dish, dissolve 2 teaspoons cornstarch into a couple tablespoons of cold water to make a slurry and set aside.
- Return the chicken to the pan and add the sauce. Add the seared chicken back into the skillet with the vegetables. Pour the honey-coconut sauce over everything and stir to combine, scraping any browned bits from the bottom of the pan.
- Thicken the sauce. Bring the sauce to a gentle simmer. Stir in the cornstarch slurry a little at a time until the sauce reaches your desired thickness. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, tasting and adjusting as needed. The sauce should be glossy and coat the chicken and vegetables evenly.
- Add cashews and coconut. Stir in 1 cup roasted salted cashews and 1/4 cup sweetened coconut flakes so they’re distributed throughout the stir fry. Let everything heat together for 1 minute so the cashews warm and the coconut toasts slightly in the sauce.
- Finish and serve. Remove the pan from heat. If desired, sprinkle thinly sliced green onions over the top for a fresh, oniony finish. Serve the Honey Coconut Cashew Chicken Stir Fry immediately over steamed rice, jasmine, or your favorite noodles so the glossy sauce and crunchy cashews shine.
Troubleshooting and tips
- If the sauce is too thin: simmer a little longer and add a bit more cornstarch slurry (mix 1 teaspoon cornstarch with cold water) until it thickens.
- If the sauce is too thick: stir in a splash of water or extra coconut milk, a tablespoon at a time, until it loosens to your liking.
- Don’t overcrowd the pan when searing chicken. Overcrowding causes steaming and prevents proper browning.
- For extra caramelized edges on the chicken, let pieces sear undisturbed for a full 2–3 minutes before flipping.
- Toast the cashews and coconut flakes briefly in a dry skillet if you want even more crunch and a deeper nutty flavor.
Serving suggestions
This stir fry pairs beautifully with plain steamed rice, fragrant jasmine, or sticky rice. For a lighter meal, serve over cauliflower rice. Garnish with a scattering of thinly sliced green onions and an extra sprinkle of toasted coconut for contrast. Leftovers reheat well in a skillet over medium heat; add a splash of water or coconut milk when reheating to refresh the sauce.
Make it a meal
Round out dinner with a simple cucumber salad dressed with rice vinegar, a side of steamed broccoli, or a lightly dressed green salad. The richness of the coconut and cashews pairs well with crisp, acidic sides that cut through the sweetness.
Notes on ingredients
This recipe calls for 1/2 cup of coconut milk; choose a quality brand for the best flavor—creamy, full-fat coconut milk makes the sauce more luxurious. The 2–3 tablespoons of Asian sweet chili sauce contribute both sweetness and heat; increase to 3 for a spicier result. The recipe lists sriracha as optional for an extra kick; add to taste. The 1 cup roasted salted cashews deliver texture and savory balance against the honey and coconut. If you prefer less salt, rinse the roasted cashews briefly and pat dry before adding.
Nutrition snapshot (approximate)
Per serving (assuming 4 servings): protein-forward, moderate carbohydrates from honey and vegetables, with a good amount of healthy fat from coconut milk and cashews. Exact values will vary based on brands and portion sizes.
Final thoughts
Honey Coconut Cashew Chicken Stir Fry is an accessible, crowd-pleasing dinner that feels like a takeout favorite but comes together faster and fresher at home. The interplay of sweet honey, creamy coconut milk, tangy vinegar, and crunchy nuts makes every bite interesting. With clear steps for coating and searing the chicken, prepping the sauce, and finishing with cashews and coconut flakes, this recipe is a reliable weeknight winner you’ll want in your regular rotation.
Honey Coconut Cashew Chicken Stir Fry
Ingredients
Equipment
Method
- In a medium bowl whisk together the sauce ingredients: 1/2 cup honey, 1/2 cup coconut milk, 2 tablespoons soy sauce, 2–3 tablespoons Asian sweet chili sauce, 3 tablespoons cider vinegar, 1–2 teaspoons Sriracha (optional), 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 teaspoons cornstarch. Stir until smooth.
- Reserve 1/4 cup of the sauce in a separate container and place it with the chicken in a large resealable bag; marinate while you prep the vegetables, or up to 8 hours in the refrigerator. Refrigerate the remaining sauce separately.
- In a large skillet over medium heat dry-toast 1/4 cup coconut flakes and 1 cup roasted salted cashews, stirring often, until the coconut is golden, about 4–5 minutes. Transfer to a plate and set aside.
- Combine the light breading: put 1/2 cup cornstarch, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon ginger powder into a large resealable bag. Remove the chicken from the marinade, pat dry with paper towels, add to the bag, and shake until evenly coated.
- Heat 1 tablespoon oil (olive or coconut) in a large nonstick skillet over medium heat. Add the coated chicken and sauté until lightly browned, about 5 minutes; it does not need to be fully cooked. Transfer chicken to a plate and wipe out the skillet.
- Add 1 tablespoon oil to the skillet and heat over medium. Sauté the chopped onion for 2 minutes. Add the sliced red bell pepper, 1 teaspoon grated ginger, and 3 minced garlic cloves and cook about 30 seconds, until fragrant.
- Stir the reserved sauce (to reincorporate the cornstarch) and add it to the skillet along with the partially cooked chicken and 1 heaping cup snow peas. Stir to combine and simmer until the sauce thickens, the vegetables are crisp-tender, and the chicken is cooked through, about 1–2 minutes.
- Taste and adjust with additional cider vinegar for more tang or more Sriracha for heat, if desired.
- Serve garnished with the toasted coconut flakes and cashews and optional sliced green onions.
Notes
- Start with less Sriracha and add to taste at the end.
- Marinate chicken up to 8 hours for more flavor.
- Reserve a small amount of sauce to marinate chicken separately from the cooking sauce.
- Dry-toast coconut and cashews until coconut is golden for best flavor.
- Pat chicken dry before coating to help the breading stick.
