Name: Cashew Chicken Stir-Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces); 2 tablespoons soy sauce; 1 tablespoon cornstarch; 2 tablespoons vegetable oil (divided); 1 red bell pepper (sliced); 1 cup broccoli florets; 1/2 cup snap peas; 3 green onions (sliced); 3/4 cup unsalted roasted cashews; 1/4 cup low-sodium soy sauce; 2 tablespoons hoisin sauce; 1 tablespoon rice vinegar; 1 tablespoon honey; 2 cloves garlic (minced); 1 teaspoon grated fresh ginger; 1 teaspoon sesame oil; 1/4 teaspoon red pepper flakes (optional)

Jump to Recipe·Print Recipe

If there’s one dish I could make every week and never get bored, it’s Cashew Chicken Stir-Fry. Imagine juicy pieces of chicken, perfectly crisp-tender veggies, golden roasted cashews, and a glossy, tangy-sweet sauce—all tossed together in a sizzling skillet. Whether you’re dashing through a weeknight or looking to impress at a dinner with friends, this recipe comes together in just about 30 minutes and delivers unbeatable flavor, color, and crunch—all with ingredients you’ll find in any grocery store!

Ingredients You’ll Need

Cashew Chicken Stir-Fry Recipe - Recipe Image

Ingredients You’ll Need

This Cashew Chicken Stir-Fry calls for simple pantry staples and a handful of fresh ingredients. Each piece has a role—some for savory depth, others for sweetness, crunch, or vibrant color—that makes this dish incredibly well-rounded and delicious.

Chicken breasts: Opt for boneless, skinless pieces so the chicken cooks quickly and soaks up all the sauce.
Soy sauce: Adds salty, umami flavor and doubles as a marinade to tenderize the chicken.
Cornstarch: Helps the chicken crisp up and thickens the stir-fry sauce.
Vegetable oil: Choose a neutral oil with a high smoke point; you’ll use this for quick stir-frying.
Red bell pepper: Sliced for sweetness and a pop of bright color in every bite.
Broccoli florets: Their crunch is essential, and they soak up the sauce beautifully.
Snap peas: Bring their gentle sweetness and satisfying bite.
Green onions: Stirred in at the end for mild oniony freshness and color.
Unsalted roasted cashews: The star of the dish, lending buttery crunch and irresistible flavor.
Low-sodium soy sauce (for sauce): Forms the flavorful backbone without being overly salty.
Hoisin sauce: Delivers a sweet, tangy kick unique to Asian-inspired stir-fries.
Rice vinegar: Adds brightness to lift all the savory flavors.
Honey: Rounds out the sauce with natural sweetness.
Garlic (minced): Essential stir-fry fragrance and flavor in every spoonful.
Fresh ginger (grated): Gives the dish a zesty punch that’s hard to resist.
Sesame oil: Added at the end for rich, nutty aroma.
Red pepper flakes (optional): Sprinkle in for a gentle touch of heat, or leave out if you prefer it mild.

How to Make Cashew Chicken Stir-Fry

Step 1: Marinate the Chicken

Start by tossing your bite-sized chicken pieces in soy sauce and cornstarch in a medium bowl. Don’t skip this quick marinade—it not only brings bold flavor to the chicken but also ensures each piece cooks up tender and juicy once it hits the pan. Let it sit while you prep your veggies and whisk up the sauce.

Step 2: Mix Up the Sauce

In a small bowl, combine the low-sodium soy sauce, hoisin sauce, rice vinegar, honey, garlic, ginger, sesame oil, and a pinch of red pepper flakes if you like a little heat. Give it all a good whisk. This sauce is what makes Cashew Chicken Stir-Fry so crave-worthy—it’s glossy, sticky, sweet, tangy, and a bit savory with a zing from fresh aromatics.

Step 3: Cook the Chicken

Heat half of your vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5 to 6 minutes. Let the chicken brown and cook all the way through, then scoop it out onto a plate and set aside. Don’t worry if you see some caramelized bits left behind—they’ll flavor the veggies next!

Step 4: Stir-Fry the Veggies

Drizzle the remaining oil into your pan and turn the heat back up. Toss in the sliced red bell pepper, broccoli florets, and snap peas. Stir-fry for about 3 to 4 minutes until they’re vibrant and just-tender. The goal: snappy veggies packed with color and crunch. Add the sliced green onions at the last minute for maximum freshness.

Step 5: Combine Everything and Add Cashews

Return the cooked chicken to the pan. Pour in the sauce and toss to coat everything evenly. Let it bubble and thicken for 1 to 2 minutes, so every morsel is buttery-sauced. Just before serving, gently fold in those glorious roasted cashews and let them heat through for about 30 seconds. Now, it’s ready to enjoy!

How to Serve Cashew Chicken Stir-Fry

Garnishes

Scatter extra sliced green onions or a sprinkle of toasted sesame seeds across the top for a burst of color and texture. A handful of fresh cilantro or a dash of chili flakes can also add fresh flair and a little zing for those who like it spicy.

Side Dishes

Cashew Chicken Stir-Fry shines brightest when spooned over a steaming bowl of jasmine rice, but it’s equally delightful served with brown rice, cauliflower rice, or even noodles if you’re craving extra comfort. Add a side of simple miso soup or cucumber salad for a restaurant-worthy meal at home.

Creative Ways to Present

Don’t be afraid to get playful! Serve your Cashew Chicken Stir-Fry in lettuce cups for a crunchy hand-held option, or pack them into bento-style lunch boxes with rice and pickled veggies for meal prep. You can even wrap leftovers in warm tortillas for an unexpected Asian-fusion wrap.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover Cashew Chicken Stir-Fry to an airtight container and pop it in the fridge. It will stay fresh for up to three days, and the flavors continue to meld and deepen, making second-day lunches a real treat.

Freezing

If you want to freeze portions for future quick dinners, divide the cooled stir-fry into freezer-safe containers. It will keep its taste and texture for up to two months, though the cashews may soften a bit upon thawing.

Reheating

For best results, reheat Cashew Chicken Stir-Fry gently on the stovetop with a splash of water to loosen the sauce, or microwave it in short bursts, stirring between intervals. The veggies and cashews will revive wonderfully, and the sauce will become silky again.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs bring even more juiciness and rich flavor to Cashew Chicken Stir-Fry. Simply trim, cut them into bite-sized pieces, and follow the recipe as written for equally delicious results.

Is this recipe gluten-free?

To make your Cashew Chicken Stir-Fry gluten-free, use tamari or a certified gluten-free soy sauce and double-check your hoisin sauce. Swap the cornstarch for potato starch if you’re extra sensitive—it’s just as effective for thickening.

What vegetables can I substitute?

This recipe plays well with almost any veggie! Try zucchini, carrots, baby corn, water chestnuts, or mushrooms for different colors and textures. Just aim for similar cooking times so everything ends up crisp and vibrant.

Can I make it vegetarian?

Yes, you can! Substitute bite-sized pieces of tofu or tempeh for the chicken, and be sure to use vegetarian hoisin sauce. Stir-fried mushrooms or extra veggies bulk it up even more for a hearty veggie meal.

How do I add more spice?

If you love a fiery kick, sprinkle in extra red pepper flakes or a squirt of sriracha to your sauce. You can also serve with chili crisp or sliced fresh chili on the side for those who want serious heat in their Cashew Chicken Stir-Fry.

Final Thoughts

Cashew Chicken Stir-Fry is one of those meals that ticks every box: speedy, wholesome, totally customizable, and deeply satisfying. If you haven’t tried it yet, I encourage you to grab your skillet and give it a go—it might just become your own weeknight go-to!

Cashew Chicken Stir-Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 9 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Cashew Chicken Stir-Fry recipe is a delicious and quick Asian-inspired dish that combines tender chicken, crunchy vegetables, and roasted cashews in a flavorful sauce. Perfect for a weeknight dinner!

Ingredients

Scale

Ingredients for Chicken Stir-Fry:

1 pound boneless, skinless chicken breasts (cut into 1-inch pieces)
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil (divided)
1 red bell pepper (sliced)
1 cup broccoli florets
1/2 cup snap peas
3 green onions (sliced)
3/4 cup unsalted roasted cashews

For the sauce:

1/4 cup low-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon honey
2 cloves garlic (minced)
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

Marinate the chicken: Toss chicken with soy sauce and cornstarch. Set aside.
Prepare the sauce: Whisk together soy sauce, hoisin sauce, rice vinegar, honey, garlic, ginger, sesame oil, and red pepper flakes.
Cook the chicken: Stir-fry marinated chicken until cooked through, then set aside.
Sauté vegetables: Stir-fry bell pepper, broccoli, and snap peas until tender. Add green onions and return chicken to the pan.
Combine everything: Pour sauce over the stir-fry, toss to coat, and cook for a few minutes. Stir in cashews and serve hot over rice or noodles.