Honey Basil Cashew Chicken with Mushrooms
There’s something magical about the moment you stir warm honey into a sizzling skillet. The sweetness melts into savory soy sauce, mingles with the spice of chili paste, and releases that familiar fragrance of basil and toasted cashews. You can almost feel the comfort before the first bite. That’s exactly what this Honey Basil Cashew Chicken with Mushrooms delivers — a dish that feels like a hug and a flavor explosion all at once.
Equipment
- Large Non-Stick Skillet 14-inch optional
Ingredients
For the Toasted Cashews:
- 1 tablespoon olive oil or sesame oil
- 1 tablespoon honey
- ½ cup raw cashews
- ½ teaspoon chili powder
- ½ teaspoon turmeric
- Zest of 1 lime
- Pinch of salt
For the Chicken:
- 1 pound boneless skinless chicken thighs or breasts, thinly sliced
- 1 tablespoon cornstarch or flour
- Freshly ground black pepper to taste
For the Sauce:
- ¼ cup honey
- ½ cup low-sodium soy sauce or tamari
- 1 tablespoon fish sauce
- 1 –2 tablespoons chili paste to taste
- 2 tablespoons ketchup
- 2 tablespoons sesame seeds
For the Stir-Fry:
- 2 tablespoons olive or sesame oil
- 8 ounces mushrooms cremini, shiitake, or white button, sliced
- 4 cloves garlic minced
- 1- inch piece fresh ginger grated
- 2 red or orange bell peppers thinly sliced
- 1 cup fresh basil leaves roughly torn
For Serving:
- Steamed white or brown rice
- Optional: sliced cucumbers lime wedges, extra basil
Instructions
Toast the Cashews:
- Heat 1 tablespoon oil in a large skillet over medium heat.
- Add honey, cashews, chili powder, and turmeric. Stir often for 3–4 minutes until the cashews turn golden and caramelized.
- Transfer to a parchment-lined plate, sprinkle with lime zest and a pinch of salt, and set aside.
Prepare the Chicken:
- In a bowl, toss sliced chicken with cornstarch and black pepper until well coated. Set aside.
Mix the Sauce:
- In a small bowl, whisk together honey, soy sauce, fish sauce, chili paste, ketchup, and sesame seeds until smooth. Set aside.
Cook the Chicken:
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add the chicken in a single layer and cook for 5–6 minutes, stirring occasionally, until lightly browned and cooked through.
- Transfer the chicken to a plate and set aside.
Sauté the Mushrooms & Vegetables:
- In the same skillet, add the remaining 1 tablespoon oil.
- Add the mushrooms and sauté for 4–5 minutes, until golden and tender.
- Stir in the garlic, ginger, and bell peppers. Cook for 2–3 minutes, just until fragrant and slightly softened.
Combine Everything:
- Return the chicken to the skillet.
- Pour in the prepared honey-soy sauce and stir well to coat all ingredients.
- Bring to a gentle simmer and cook for 4–5 minutes, until the sauce thickens and clings beautifully to the chicken and vegetables.
Finish with Basil:
- Turn off the heat and stir in the fresh basil leaves until they wilt slightly in the hot sauce.
Serve:
- Spoon the honey basil chicken and mushrooms over bowls of steamed rice.
- Top with the toasted cashews, a few basil leaves, and lime wedges for brightness.
- Serve immediately and enjoy that perfect blend of sweet, spicy, nutty, and savory!
Tried this recipe?Let us know how it was!
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