Cashew Chicken Stir-fry
This Cashew Chicken Stir-fry is the kind of weeknight recipe that feels a little special without requiring a lot of fuss—tender bite-sized chicken, crisp vegetables, toasted cashews for crunch, and a glossy, slightly sweet-savory sauce that coats everything just right. It hits savory, nutty, and a touch of sweet in each forkful, and it comes together fast on a hot skillet so you get restaurant-style results at home.
My husband is the official taste-tester in our house and he requests this one more than any other stir-fry—he loves the way the cashews give each bite a little snap. My kiddo calls it “the crunchy chicken” and will happily trade a side of broccoli for an extra handful of cashews. It started as a lazy Sunday dinner and quickly graduated to a Friday-night favorite: one pan, minimal cleanup, big flavor, and leftovers that reheated like a dream the next day.
Why You’ll Love This Cashew Chicken Stir-fry
– Fast enough for a busy weeknight but impressive enough for guests—ready in about 25–30 minutes once your mise en place is done.
– Balanced texture: tender chicken, crisp-tender vegetables, and toasted cashews for contrast.
– Flexible and forgiving—swap vegetables or go gluten-free easily without losing the core flavor.
– The sauce is glossy and clingy (not soupy), so every bite tastes intentional and satisfying.
Behind the Recipe
This recipe is built on a couple of simple priorities: high heat, quick cooking, and layering flavor. I learned early on that browning the chicken in small batches gives you caramelized edges that elevate the whole dish; overcrowd the pan and you get steam instead of sear. Toasting the cashews separately keeps them crunchy and prevents them from going soggy in the sauce. The sauce itself benefits from a little cornstarch slurry at the end — it brightens and thickens without turning gluey if you add it slowly and stir constantly. Little touches like a splash of rice vinegar or a few drops of toasted sesame oil at the finish lift everything and make it taste restaurant-worthy.
Shopping Tips
– Protein: Choose boneless, skinless chicken thighs for juiciness, or chicken breast if you prefer leaner meat; slice against the grain so pieces stay tender.
– Vegetables: Bell peppers, snap peas, and carrots are classic here—pick firm, brightly colored produce and avoid limp, older vegetables that won’t crisp up.
– Nuts & Seeds: Use unsalted roasted cashews if you want control over seasoning; raw cashews can be toasted quickly in a dry pan for fresher flavor.
– Fats & Oils: Use a high-smoke-point oil (vegetable, peanut, or grapeseed) for stir-frying; reserve a little toasted sesame oil for finishing if you like that nutty note.
– Spices: Fresh garlic and ginger are worth the extra minute to mince; pre-minced jars work in a pinch but lose some brightness.
Prep Ahead Ideas
– Chop all vegetables and slice the chicken the day before; store separately in airtight containers or zip-top bags in the fridge for up to 24 hours.
– Make the sauce and mix it in a jar so it’s ready to pour; keep cornstarch separate until you’re ready to thicken.
– Toast cashews ahead and store in a sealed container at room temperature for up to a week to preserve crunch.
– Marinate chicken briefly (15–30 minutes) or up to overnight for deeper flavor—use a resealable bag and refrigerate.
Time-Saving Tricks
– Use a large, hot skillet or wok so you can cook in batches quickly without crowding the pan.
– Frozen pre-cut stir-fry vegetables are a valid shortcut—toss them straight into the hot pan and adjust cook time for moisture.
– Pre-measure your sauce and cornstarch before you start cooking (mise en place); it prevents scrambling at the end.
– Buy pre-roasted cashews or pre-cut chicken if you’re strapped for time—just be mindful of seasoning and reduce added salt.
Common Mistakes
– Overcrowding the pan: I did this once and ended up with pale, steamed chicken—fix by cooking in batches and keeping finished pieces warm.
– Sauce too thin or broken: Add your cornstarch slurry slowly while stirring; if it’s too thin at the end, dissolve a little more cornstarch in cold water and whisk in.
– Cashews lost their crunch: Toast them separately and add at the end, or they’ll soften in the sauce.
– Overcooking the chicken: Cut uniform pieces and cook just until opaque; carryover heat will finish them without drying.
What to Serve It With
Serve over steamed jasmine rice, brown rice, or simple fried rice; cauliflower rice is great for a lower-carb option. Add a side of quick cucumber salad or a simple green to balance the meal.
Tips & Mistakes
Keep soy/tamari and any salty ingredients measured and add them gradually—tastes concentrate as the sauce reduces. If the dish tastes flat, a squeeze of citrus or a splash of rice vinegar brightens it immediately.
Storage Tips
Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.
Variations and Substitutions
– Protein swaps: Firm tofu (pressed and pan-fried), shrimp, or thinly sliced beef work well; adjust cook times accordingly.
– Nut swaps: Peanuts or almonds are fine if you’re out of cashews, but cashews give the classic texture and flavor.
– Sauce swaps: Tamari for gluten-free, honey or maple instead of sugar for a different sweet note, and arrowroot in place of cornstarch for a clearer finish.
– Add-ins: Pineapple pieces or baby corn for sweetness and texture; keep them toward the end of cooking to preserve bite.
– When to stick with the classic: If you want that signature cashew-crunch and balanced sweet-savory sauce, avoid overly watery veg (like thawed frozen mushrooms) and don’t skip the quick cornstarch finish.
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Cashew Chicken Stir-fry
Ingredients
Main Ingredients
- 1.5 lb boneless chicken breast cut into bite-sized pieces
- 1 cup cashews lightly toasted
- 1 cup broccoli florets fresh or frozen
- 1 bell pepper sliced any color you prefer
- 0.5 cup carrots julienned
- 3 cloves garlic minced
- 0.5 cup soy sauce low sodium preferred
- 2 tbsp honey or brown sugar
- 2 tbsp vegetable oil for cooking
Instructions
Preparation Steps
- Start by heating the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces and stir-fry until they are thoroughly cooked and golden brown, approximately 5 to 7 minutes.
- Next, introduce the minced garlic and stir for about 30 seconds to release its aroma. Then, toss in the broccoli, bell pepper, and carrots, and stir-fry for another 3-4 minutes until vegetables are tender yet still crisp.
- In a small bowl, whisk together the soy sauce and honey. Pour this mixture over the chicken and vegetables, then sprinkle the cashews on top. Stir everything together for another minute to combine flavors well.
- Serve the stir-fry warm over cooked rice or noodles, and enjoy this flavorful dish!