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Spicy Cashew Chicken (Noodle Bowls Recipe)
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!
Course Dinner, Lunch, Dinner, Appetizer
Cuisine American, Thai
Diet Gluten Free
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Total Time 40 minutes minutes
Servings 4 Servings
Calories 603 kcal
Cashew Chicken Noodles 8 ounces rice noodles 1 pound chicken breast 2-3 Tablespoons avocado oil 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 1 Tablespoon rice vinegar 1 Tablespoon grated ginger 1 teaspoon black pepper decrease to 1/2 teaspoon for less spice 1/2 teaspoon salt 1 Tablespoon tapioca starch 1 1/2 Tablespoon honey 1 teaspoon red pepper flakes decrease to 1/2 teaspoon for less spice
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!
Serving: 1 Noodle Bowl | Calories: 603 kcal | Carbohydrates: 71 g | Protein: 33 g | Fat: 21 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 12 g | Trans Fat: 0.01 g | Cholesterol: 73 mg | Sodium: 1409 mg | Potassium: 903 mg | Fiber: 4 g | Sugar: 11 g | Vitamin A: 1388 IU | Vitamin C: 75 mg | Calcium: 59 mg | Iron: 3 mg