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Weeknight style 20 Minute Honey Garlic Cashew Chicken and Coconut Noodles. The super-fast chicken bowl that looks restaurant-style, but tastes even better…and is healthier too! Quick-cooking chicken tossed in a sweet and spicy honey soy sauce with mango jam, cashews, and lots of fresh basil. Serve this chicken over creamy coconut rice noodles and top with plenty of lime juice. Every bite is spicy-sweet, and the cashews add a nice little crunch. It’s delicious, healthy, and so darn easy. Perfect for busy weeknights.
One of the questions I get asked most often is where I draw inspiration from. Unfortunately, the answer isn’t always that simple. I get inspiration from almost everything. The littlest things can inspire an entirely new idea. Maybe it’s a brother recommending his favorite T-Bell menu item. Or a pretty color palette that inspires everything from the recipe creation to the way I style the dish. Honestly, there are so many things, which is why I feel like I’ll never fully run out of new ideas. You just never know where new inspiration will come from.
But for today’s recipe? The inspiration was simple and so easily explainable. A couple of fresh Thai basil plants found at Whole Foods. Along with some pretty champagne mangos picked up there as well. Two, simple ingredients inspired this quick-cooking honey garlic cashew chicken. And while it’s simple, it’s so flavorful and fun too!
Since it’s such a quick dish, let’s jump into the details…
With Thai basil being my inspiration, the flavors within this chicken are heavily Thai influenced. I always start out with the noodles. I like to use vermicelli rice noodles, but you could use any variety of rice noodles or even angel hair pasta. Cook them according to the package directions, and while that’s happening, start prepping the chicken. By the time the water has come to a boil you should be able to have everything prepped and ready for the chicken.
Next, drain off those noodles and start in on the chicken. For the sauce, there are just three ingredients…low sodium soy sauce (though I prefer to use low-sodium tamari – but either works), honey, and sweet mango jam. If you don’t have mango or pineapple jam on hand, try using apricot preserves. Mango jam is ideal, but apricot will work in a pinch!
I grab my mango-pineapple jam from The Little Market. I’ve worked with the Little Market for years. I love all the incredible things they do for women. They’re a fair trade organization that supports dignified income opportunities for women in need. They sell exclusive hand-crafted, ethically sourced, products from over 70 women-led artisan groups and social enterprises. Right now I am obsessed with their new line of jams and hot sauces. Every last one is so flavorful and delicious, yet made with simple, real ingredients. The Little Market jams actually come from women artisans in Eswatini Africa!
Alrighty…next, cook up the ginger and garlic, then add the chicken and a splash of soy sauce. The key is to caramelize the chicken and get the garlic nice and crispy, but not burnt. So, make sure to watch it closely as the chicken cooks.
Once the chicken has caramelized, pour in the sauce and simply simmer until the sauce glazes the chicken. This happens quickly, about five minutes or so.
While that’s happening, finish up the noodles
I toss them up in a hot pan full of sesame oil and garlic. Yes, noodles, oil, and garlic…but then add a touch of coconut milk for a little more sauce and additional creaminess. These are SO GOOD. A little unusual I guess, but so good.
By the time the noodles have cooked, the chicken should be done as well. The noodles are meant to be saucy, so once you toss them with the coconut sauce, be sure to serve them right away.
Spoon the noodles plus the sauce into bowls, then add the chicken. Finish each bowl off with a squeeze of fresh lime juice and Thai basil. Then, toss in some mango chunks too. Only if you’d like of course, but I wouldn’t skip them. I love mango…and spicy-sweet + fruity recipes are the best.
Now enjoy…immediately, it’s that simple, and that quick-cooking. Honestly, this will take you no time at all to make and it uses mostly pantry staples too.
And most importantly, this is just a really delicious, fresh, flavorful, and healthy dinner that you can mix up any night of the week. You might even already have all of the ingredients on hand too!
Pretty hard to beat that.
Looking for more super fast dinner recipes, try these…
15 Minute Cajun Hot Honey Butter Shrimp
15 Minute Garlic Butter Ramen Noodles
20 Minute Orzo Carbonara with Crispy Prosciutto and Burrata
Lastly, if you make this 20 Minute Honey Garlic Cashew Chicken and Coconut Noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
20 Minute Honey Garlic Cashew Chicken with Coconut Noodles
Servings: 6
Calories Per Serving: 531 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
- 1 tablespoon grated ginger
- 1/2-1 teaspoon red pepper flakes
- 1/2 cup raw cashews
- 1 cups fresh Thai basil or regular basil, roughly chopped
- 8 ounces rice noodles
- 1/3 cup canned coconut milk
- 1 mango, diced
- lime wedges, for serving
Instructions
- 1. Cook the rice noodles according to package directions. 2. In a glass jar, whisk together 4 tablespoons soy sauce, the mango jam, and honey.3. In a large skillet over medium-high, cook 2 tablespoons oil, 4 cloves garlic, the ginger, and red pepper flakes until fragrant, 30 seconds. Add the chicken and 1 tablespoon soy sauce, cook 5 minutes until lightly caramelized. Stir in the cashews. Add the honey-soy sauce and cook until the sauce glazes the chicken and is cooked through, about 5 minutes. Remove from the heat and stir in the basil.3. Meanwhile, set a medium skillet over medium heat. Add 1 tablespoon sesame oil and 1-2 cloves garlic. Cook 1 to 2 minutes, until golden. Stir in the coconut milk, cook 3 minutes until warmed through. Remove from the heat and toss the noodles with the sauce.4. Divide the noodles between bowls and spoon the chicken over. Serve with basil, mango, and limes.
The dish tasted great but my chicken didn’t caramelize. It was quite saucy and the sauce was very watery, which was disappointing. I followed instructions and measured everything carefully. Where did I go wrong?
Hey Ingrid,
So sorry to hear this! What kind of pan did you use? I find that my cast iron skillet really helps to thicken and caramelize my sauces. You can also try adding corn starch to help the sauce along. I hope this helps for next time! xTieghan
This was amazing ?
Hey there,
Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan
Fantastic recipe! Have made it twice already and it is now one of my regulars. I find myself craving it. I LOVE the coconut noodles with this, they are a must!
Hey there,
Happy Friday! I am delighted that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
This is so delicious. Have made it twice over the last two weeks. Soooo good and easy.
Thank you!!
Hey Julia,
Fantastic! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan
After reading lots of reviews, I gave this a try! Here’s what I learned–
Use a cast iron skillet as suggested in lots of reviews. My sauce and chicken turned out nice and brown and coated nicely, nothing runny like others experienced. I think the pan was key.
I had never cooked rice noodles and either under or overcooked them, so they were super chewy; should have kept a better eye on those!
The red pepper flakes add a perfect amount of heat but that could easily be eliminated for those who don’t like heat at all.
Lastly, don’t skip the mango on top! It is such a nice compliment to the sauce!
Amazing flavors, super simple to put together, and not many dishes! 😀
Hey Madeline,
Fantastic! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan
Partner declared this ‘one of the 10 best things you’ve ever made’ and we’ve been together over 10 years so that’s saying something. Delicious!
Hey Beth,
Fantastic! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan
This was AWESOME. The sweet. The savory. The zesty.
Had to sub my jam for the Apricot kind and the coconut milk for cashew milk.. still sooo good. AND I used “brown” rice noodles and I threw some surprise chopped up kale in there with the basil to add a little more of a healthy spin for the fam… no one knew ??♥️
Hey Savannah,
Happy Friday! I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan
I made this for dinner and loved the chicken and sauce that it was cooked in. Both my partner and I found the coconut noodles a little too sweet. Any suggestions on how to cut the sweetness?
I loved the 20 minute Honey Garlic Cashew Chicken with Coconut Noodles. It was really flavorful and a nice touch with the mango in it. I, of course added veggies as I always do because who doesn’t need a little more green in their life? Thanks for sharing and keeping my family happy at meal time. This one is a keeper.
Hey Nancy,
Happy Friday! I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan
This recipe looks delish – can’t wait to try! Quick question: I don’t see in the recipe’s instructions when you add the cashews? Do you toast them first before adding them in? Thanks.
Hey Jennifer,
The cashews are added in step 3 after the chicken. I hope you love the recipe, please let me know if you give it a try! xTieghan
I love EVERYTHING you do but this might be my new absolute favorite. The flavors go together so nicely. My husband said as he was eating his last bite “I want this again next week”. Winner! Winner!
Hey Dana,
I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan
This recipe is DELICIOUS!! For any vegans (or carnivores who want to eat more plant based), try using extra firm tofu (rather than chicken) which has been completely frozen, then thawed. This makes the tofu’s texture more meat-like. Additionally, it will make your tofu super absorbent, making for a flavorful dish. If you try this method, I’d recommend using slightly less oil (the tofu will soak up EVERYTHING, and using the recommended amount of oil for chicken will give you an overly oily tofu).
I personally didn’t love the noodles in the coconut sauce. Next time I make this recipe, I’m going to use white rice instead:)
All in all, this was a phenomenal recipe, and I can’t wait to make it again! Thanks 🙂
Hey Emily,
Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed!! xTieghan
Made this today and it turned out really nice. It would be a a great dish for a weeknight too. I think I’ll try it with the cauliflower next time.
Hey Carol,
Fantastic!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great Sunday:) xxTieghan
This was so good! I substituted ramen noodles (without the seasoning packet) for rice since i had them on hand and it worked out great! Make sure to top with lime juice. The lime and coconut noodles are so good together! Highly recommend.
Hey Carolyn,
Thanks a bunch for making this recipe, I am so glad it was enjoyed! xxTieghan
This was bomb! Followed recipe exactly, used apricot jam because couldn’t find mango or pineapple. Flavors were so balanced and delicious!
Hey Sophie,
Thanks a bunch for making this recipe, I am so glad it was enjoyed! xxTieghan
LOVE this recipe! So easy to put together and tastes AMAZING! Going to try this same thing with salmon next time 🙂 Made a bit more of the soy/honey sauce and cooked some broccoli in it…soooo good!
Hey Sarah,
Thanks a bunch for making this recipe, I am so glad it was enjoyed! xxTieghan