Prep: 20 This Spicy Cashew Chicken Noodle Bowls recipe is perfect for a quick and easy everyday dinner! Cubed chicken, bell peppers, zucchini, and roasted cashews all mixed with a deliciously flavorful sauce and served over rice noodles. It truly doesn’t get any better than this healthy, gluten-free, dairy-free one-pan recipe!
Spicy Thai Cashew Chicken Noodles Recipe
Oh, how I love this easy Cashew Chicken recipe, friends. It’s full of so many good things and truly the most perfect weeknight dinner! It can be made quickly, and all in one pan, so clean-up is a breeze. Every single bite is full of delicious, umami flavor, and I’m so here for it!
[adthrive-in-post-video-player video-id=”fEzMNEkR” upload-date=”2023-06-09T08:00:00.000Z” name=”Spicy Cashew Chicken Noodles” description=”This Spicy Cashew Chicken Noodle Bowls recipe is perfect for a quick and easy everyday dinner! Cubed chicken, bell peppers, zucchini, and roasted cashews all mixed with a deliciously flavorful sauce and served over rice noodles. It truly doesn’t get any better than this healthy, gluten-free, dairy-free one-pan recipe!” player-type=”default” override-embed=”default”]Adjust the level of spiciness to your own personal taste, add sesame seeds and more cashews for a little crunchy texture, or mix in any stir-fried veggies you like. This Spicy Thai Cashew Chicken Noodles recipe is better-than-takeout GOOD!
RELATED: 100+ Quick Healthy Dinner Ideas (30 Minutes Or Less)
Ingredients/Substitutions
Cashew Chicken Recipe
- Rice Noodles – I love using these rice noodles (opens in a new tab) for this recipe!
- Chicken Breast (opens in a new tab)
- Bell Peppers – You’ll need 1 red bell pepper and 1 green.
- Zucchini
- Roasted Cashews
- Green Onion
- Minced Garlic
- Avocado Oil (opens in a new tab) – Or any type of cooking/vegetable oil.
Sauce
- Chicken Broth
- Low Sodium Tamari (opens in a new tab) – Or low sodium soy sauce!
- Rice Vinegar
- Grated Ginger – Freshly grated ginger is best, but 1 teaspoon of ginger powder works great, too.
- Salt/Black Pepper
- Tapioca Starch (opens in a new tab) – Cornstarch works great, too.
- Honey
- Red Pepper Flakes – Adjust the amount to taste!
How to Make Spicy Cashew Chicken Noodle Bowls
1. Cook The Noodles
Cook the rice noodles according to package directions.
2. Mix The Sauce
While the noodles cook, whisk together the sauce ingredients.
3. Make The Cashew Chicken
In a saute pan or skillet, (opens in a new tab) cook the chicken, bell peppers, zucchini, and lightly toast the roasted cashews. Add the sauce and let it simmer for a few minutes to slightly thicken!
4. Add To The Noodle Bowls
Divide the noodles into bowls, then top with the cashew chicken, any extra sauce, green onions, sesame seeds, extra crushed red pepper, or anything else you like!
Other Vegetable Add-In Ideas
- Broccoli
- Spinach
- Sliced Carrots
- Tomatoes
How to Store Cashew Chicken
Store any leftovers in an airtight container. Keep in the refrigerator for 4-5 days or in the freezer for up to 3 months!
I recommend storing this recipe in meal prep containers (or the serving size you want) and then simply reheating it in the microwave (stirring often) whenever you’re ready to enjoy.
More Healthy Dinner Recipes
- Crispy Chili Lime Chickpea Salad
- Weeknight Chicken Pad Thai
- Birria Ramen Bowls
- Chicken Shawarma Grain Bowls
- Healthy Thai Chicken Lettuce Wraps
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons! (opens in a new tab)
Spicy Cashew Chicken (Noodle Bowls Recipe)
Ingredients
Cashew Chicken Noodles
- 8 ounces rice noodles (opens in a new tab)
- 1 pound chicken breast (opens in a new tab)
- 2-3 Tablespoons avocado oil (opens in a new tab) (for cooking)
- 1 Tablespoon minced garlic
- 1/4 cup green onion (just the white part at the ends)
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 medium zucchini, chopped
- 2/3 cup roasted cashews
Sauce
- 1/2 cup chicken broth
- 3 Tablespoons low sodium tamari (opens in a new tab)
- 1 Tablespoon rice vinegar (opens in a new tab)
- 1 Tablespoon grated ginger
- 1 teaspoon black pepper (decrease to 1/2 teaspoon for less spice)
- 1/2 teaspoon salt
- 1 Tablespoon tapioca starch (opens in a new tab)
- 1 1/2 Tablespoon honey
- 1 teaspoon red pepper flakes (opens in a new tab) (decrease to 1/2 teaspoon for less spice)
Instructions
- Bring a pot of salted water to a boil and cook the noodles according to package instructions.
- Whisk together all ingredients for the sauce and set aside.
- Cut the chicken into 1-inch cubes.
- Heat up the avocado oil in a large skillet or saute pan over medium heat.
- Once warm, add the garlic and green onion. Saute for a couple of minutes.
- Add in the chicken and cook on each side for 3-4 minutes, or until lightly browned but not totally cooked through.
- Add in the bell peppers and zucchini, then saute for an additional 5-6 minutes.
- Pour the sauce into the pan with the chicken and veggies.
- Simmer for 3-4 minutes to let the sauce thicken and flavors blend.
- Stir in the roasted cashews and the remaining green bits from the onion.
- Serve over the noodles and enjoy!
Watch Me Make This
Nutrition
Did you make this? I’d love to see!
Tag me on socials at @JarOfLemons (opens in a new tab) or #JarOfLemons (opens in a new tab)
Did this recipe change? I made it a few years ago for my husband but the recipe looks different. It’s delicious but if you remember it, we would love the original
Hey Meagan, unfortunately we don’t have that recipe anymore, but this one is improved and so good!
Wow. So so good! Made this for lunch today. Really easy and extremely tasty. I put extra ginger and doubled the recipe for leftovers!
Thanks, Teresa! I appreciate your review!
Awesome recipe! I made it exactly as written (literally only difference was using 1.3 lb chicken) and it was delicious. I’ve added this recipe to my Favorites and will definitely make again. The only downside was that it was pretty time-consuming to prepare, but it was ultimately worth it. Thank you for another great recipe!
Happy to hear you enjoyed it! Thanks for giving it a try!
I love love love this recipe! I make it about once a month for dinner; it’s literally titled “[my husband]’s favorite” in my bookmarks!
It’s so easy and versatile—I typically make it with shrimp instead of chicken and I will use any vegetables that I have (fresh or frozen). Just adjust the cook times and dinner is delicious! I always triple the sauce, although I rarely use the hot pepper flakes and occasionally don’t use all the sriracha (depending on whom I am feeding).
Last night, I made it with leftover grilled chicken, and I used fresh green beans, onions, mushrooms, and a little shredded cabbage for the veggies. Yum!
Thanks for the recipe!
This sounds like the ultimate Summer dinner! Pinning so I can make it this weekend!
Thanks so much,
Katie xoxo