If you’re craving a dish that’s bursting with flavor, texture, and a touch of crunch, then this Cashew Chicken Stir-Fry Recipe is absolutely what you need. It’s a vibrant, colorful meal that comes together quickly, balancing tender chicken, crisp-tender veggies, and buttery roasted cashews all tossed in a savory-sweet sauce. Whether it’s a weeknight dinner or a casual weekend treat, this recipe delivers comfort and excitement in every bite, making it a favorite to have on repeat.
Ingredients You’ll Need
Nothing fancy here, just simple, fresh ingredients that each play a key role. From the tender chicken providing protein, to the colorful veggies adding crunch and sweetness, and the sauce tying it all together with silky, umami goodness, these ingredients make every mouthful a delight.
- 1 pound boneless, skinless chicken breasts: Cut into 1-inch pieces for quick, even cooking and tender bites.
- 2 tablespoons soy sauce: Adds a salty, savory backbone to the chicken and helps tenderize it.
- 1 tablespoon cornstarch: Coats the chicken to create a light, slightly crispy exterior once cooked.
- 2 tablespoons vegetable oil (divided): For stir-frying—one part coats the chicken, the other sautés the veggies for perfect caramelization.
- 1 red bell pepper (sliced): Brings beautiful color and sweet crispness to the dish.
- 1 cup broccoli florets: Provides a satisfying crunch and a healthy green pop.
- 1/2 cup snap peas: Adds natural sweetness and wonderful texture contrast.
- 3 green onions (sliced): For fresh, mild onion flavor and lovely flecks of green.
- 3/4 cup unsalted roasted cashews: The star crunch element that makes this stir-fry memorable.
- 1/4 cup low-sodium soy sauce: Base of the sauce for deep, rich umami taste.
- 2 tablespoons hoisin sauce: Sweet and tangy, adding complexity and a hint of smokiness.
- 1 tablespoon rice vinegar: Brightens the sauce with a mild acidity.
- 1 tablespoon honey: Balances the tang with gentle sweetness.
- 2 cloves garlic (minced): Essential aromatic that infuses the sauce with pungent warmth.
- 1 teaspoon grated fresh ginger: Adds a lively, slightly spicy zing.
- 1 teaspoon sesame oil: Delivers a nutty, fragrant finish to the sauce.
- 1/4 teaspoon red pepper flakes (optional): For those who like a little kick of heat.
How to Make Cashew Chicken Stir-Fry Recipe
Step 1: Marinate the Chicken
Start by tossing your chicken pieces with 2 tablespoons of soy sauce and the cornstarch in a medium bowl. This little mix-up not only flavors the chicken but also helps give it a slight crisp when cooked. Set this aside while you get your veggies and sauce ready—it’s like a mini marinade that preps the chicken perfectly.
Step 2: Whisk Together the Sauce
In a small bowl, combine the low-sodium soy sauce, hoisin sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and if you like a little heat, the red pepper flakes. Whisk it all together until smooth and set it aside. This sauce is your magic potion that’ll coat everything in deliciousness.
Step 3: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry for about 5 to 6 minutes until they’re cooked through with a light golden brown sear. Once cooked, transfer the chicken to a plate and set it aside to keep warm for the next step.
Step 4: Stir-Fry the Vegetables
Add the remaining tablespoon of oil to the pan, then toss in the bell pepper slices, broccoli florets, and snap peas. Stir-fry these colorful veggies for 3 to 4 minutes until they’re bright, tender-crisp, and still snap with every bite. Then toss in the sliced green onions—they bring freshness and a subtle bite.
Step 5: Combine and Finish
Return the cooked chicken to the pan, then pour the prepared sauce over everything. Toss all the ingredients together so every piece is luxuriously coated. Allow the stir-fry to cook for another 1 to 2 minutes—this helps the sauce thicken just a little and cling perfectly. Finally, stir in the roasted cashews and cook for 30 seconds more, just enough to warm the nuts without losing their crunch.
How to Serve Cashew Chicken Stir-Fry Recipe
Garnishes
A sprinkle of freshly chopped cilantro or extra sliced green onions adds a bright, herbaceous note that complements the rich sauce beautifully. Toasted sesame seeds can also provide an extra layer of nuttiness and a pretty finish to the dish.
Side Dishes
This stir-fry shines served over steamed jasmine or brown rice to soak up every bit of that flavorful sauce. For a low-carb option, cauliflower rice works wonderfully too. If you’re feeling a little indulgent, pair it with soft, buttery noodles to create a cozy, comforting meal.
Creative Ways to Present
To elevate your presentation, serve the Cashew Chicken Stir-Fry Recipe in a vibrant bowl, garnished with sliced red chili for a pop of color and heat. You can also try scooping it into crisp lettuce cups for a fun, hand-held twist perfect for casual gatherings or lunch.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal just as satisfying. Keep your cashews separate if you want to maintain their crunch—adding them fresh when reheating is a great tip.
Freezing
This dish freezes well, too! Place cooled stir-fry in freezer-safe containers or bags, then freeze for up to 2 months. Remember to slightly undercook the veggies if you plan to freeze them so they don’t get soggy upon reheating.
Reheating
Gently reheat your Cashew Chicken Stir-Fry Recipe in a skillet over medium heat, stirring occasionally until heated through. Avoid microwaving to maintain the crispness of the vegetables and chicken. Add the cashews just before serving to keep them nice and crunchy.
FAQs
Can I use other nuts besides cashews?
Absolutely! While cashews are classic here, you can swap in almonds or peanuts for a different crunch and flavor profile. Just make sure they’re roasted and unsalted for the best balance.
Is this recipe gluten-free?
It can be, if you use gluten-free soy sauce and hoisin sauce. There are great brands available that make this dish fully gluten-free without any compromise in taste.
What if I don’t have hoisin sauce?
No problem! You can substitute hoisin with a mixture of soy sauce, a touch of honey, and a small amount of peanut butter or molasses to bring that rich, sweet-savory flavor.
Can I make this stir-fry vegetarian?
Yes, simply swap the chicken for firm tofu or tempeh and use vegetable broth or water instead of any animal-based ingredients. Keep the veggies vibrant and the sauce the same for delicious results.
How spicy is this Cashew Chicken Stir-Fry Recipe?
The base recipe is mildly spiced, but you can easily adjust the heat by adding more red pepper flakes or a splash of sriracha to kick it up according to your taste.
Final Thoughts
If you haven’t tried this Cashew Chicken Stir-Fry Recipe yet, you’re in for a real treat. It’s the ideal combination of quick prep, simple ingredients, and a burst of savory, sweet, and nutty flavors that feels both comforting and exciting. Perfect for busy nights or impressing friends with minimal fuss—give it a go and watch it become one of your go-to meals!
Print
Cashew Chicken Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
This Cashew Chicken Stir-Fry is a flavorful and quick Asian-inspired dish featuring tender chicken pieces, crisp vegetables, and crunchy cashews tossed in a savory-sweet sauce. Perfect for a nutritious weeknight dinner, it combines protein-rich chicken with vibrant bell peppers, broccoli, snap peas, and a deliciously balanced sauce made from soy, hoisin, and sesame oil.
Ingredients
Chicken and Marinade
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
Vegetables
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup snap peas
- 3 green onions, sliced
Cashews
- 3/4 cup unsalted roasted cashews
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)
Instructions
- Marinate the Chicken: In a medium bowl, toss the chicken pieces with 2 tablespoons soy sauce and 1 tablespoon cornstarch until they are evenly coated. Set aside to marinate briefly while you prepare the vegetables and sauce.
- Prepare the Sauce: In a small bowl, whisk together all the sauce ingredients: low-sodium soy sauce, hoisin sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and red pepper flakes if using. Set this mixture aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5 to 6 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set it aside.
- Stir-Fry the Vegetables: Add the remaining tablespoon of vegetable oil to the same pan. Stir-fry the sliced red bell pepper, broccoli florets, and snap peas for 3 to 4 minutes until they become just tender but still crisp. Then add the sliced green onions and return the cooked chicken to the pan.
- Add Sauce and Cashews: Pour the prepared sauce over the chicken and vegetables, tossing everything together to coat evenly. Cook for an additional 1 to 2 minutes to allow the sauce to thicken slightly. Stir in the unsalted roasted cashews and cook for another 30 seconds to combine the flavors.
- Serve: Serve the cashew chicken stir-fry hot over steamed rice or noodles for a complete meal.
Notes
- Add more heat with extra red pepper flakes or a drizzle of sriracha sauce for a spicier kick.
- Feel free to substitute or add vegetables like zucchini, mushrooms, or carrots depending on your preference and seasonal availability.
