Craving takeout but want something healthier and ready in half the time? This cashew chicken stir fry is your answer. I've been making this recipe for years, and it never fails to satisfy that craving for something savory, crunchy, and packed with flavor. The combination of tender chicken, crispy cashews, and vibrant vegetables all coated in a simple yet addictive sauce makes this cashew chicken stir fry a weeknight hero. Whether you're cooking for your family or meal prepping for the week, this cashew chicken stir fry comes together faster than ordering delivery. The best part? You control the ingredients, making this cashew chicken stir fry as healthy as you want it to be.
Background & Why This Recipe Stands Out
What makes this cashew chicken stir fry different from your typical takeout version is the balance of textures and the clean ingredient list. Traditional restaurant versions often rely on heavy sauces loaded with sugar and cornstarch, but this cashew chicken stir fry focuses on the natural flavors of fresh ingredients. The cashews add that signature crunch while providing healthy fats and protein, making this more than just a delicious meal.
This cashew chicken stir fry has become a staple in my kitchen because it's incredibly adaptable. You can swap vegetables based on what's in your fridge, adjust the spice level to your preference, and even make it keto-friendly or gluten-free with simple substitutions. The sauce for this cashew chicken stir fry is light yet flavorful, coating every piece without drowning the ingredients. It's the kind of recipe that looks impressive but requires minimal effort, perfect for those nights when you want something special without the stress.
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Ingredients
For the Chicken and Vegetables:
- Chicken breasts or thighs, cut into bite-sized pieces
- Raw cashews (unsalted or lightly salted)
- Bell peppers (red and yellow), cut into 1-inch pieces
- Broccoli florets
- Medium onion, sliced
- Garlic, minced
- Fresh ginger, grated
- Vegetable oil (or sesame oil for extra flavor)
- Green onions, sliced (for garnish)
For the Stir Fry Sauce:
- Soy sauce (use tamari for gluten-free)
- Oyster sauce (or hoisin sauce)
- Rice vinegar
- Honey (or maple syrup)
- Sesame oil
- Red pepper flakes (optional, for heat)
- Chicken broth or water
- Cornstarch (optional, for thicker sauce)
Substitution Tips: Swap chicken for tofu or shrimp for variety. Use almond flour instead of cornstarch for a paleo-friendly thickener. If you're avoiding soy, coconut aminos work perfectly in place of soy sauce.
See recipe card for quantities.
Instructions
Step 1: Prep Your Ingredients
- Cut the chicken into uniform bite-sized pieces for even cooking.
- Chop all vegetables and keep them separate by cooking time (harder vegetables like broccoli separate from softer ones like bell peppers).
- Mince the garlic and grate the ginger fresh for maximum flavor.
- Mix all sauce ingredients in a small bowl and set aside.
- Toast the cashews in a dry pan over medium heat for 2-3 minutes until fragrant, then set aside.
Step 2: Cook the Chicken
- Heat 1 tablespoon of oil in a large wok or skillet over high heat until shimmering.
- Add the chicken pieces in a single layer, making sure not to overcrowd the pan.
- Let the chicken cook undisturbed for 2-3 minutes to develop a golden crust.
- Flip and cook for another 2-3 minutes until cooked through (internal temperature should reach 165°F).
- Remove the chicken from the pan and set aside on a plate.
Step 3: Stir Fry the Vegetables
- Add the remaining tablespoon of oil to the same pan.
- Toss in the onions and broccoli first, stir-frying for 2 minutes until they start to soften.
- Add the bell peppers and continue cooking for another 2 minutes.
- Push vegetables to the side and add garlic and ginger to the center of the pan, cooking for 30 seconds until fragrant.
- Mix everything together in the pan.
Step 4: Combine and Finish
- Return the cooked chicken to the pan with the vegetables.
- Pour the prepared sauce over everything, stirring to coat evenly.
- Let the sauce simmer for 1-2 minutes until it thickens slightly and everything is heated through.
- Add the toasted cashews and toss everything together.
- Remove from heat, garnish with sliced green onions, and serve immediately over rice or noodles.
Expert Cooking Tips
Temperature Control is Key
The secret to restaurant-quality stir fry is high heat. Your pan should be hot enough that ingredients sizzle immediately when they hit the surface. This creates that signature caramelized flavor and keeps vegetables crisp rather than steamed.
Don't Overcrowd the Pan
Cook in batches if needed. Overcrowding drops the pan temperature, causing ingredients to steam instead of sear. This is especially important for the chicken to get that golden exterior.
Prep Everything First
Stir-frying happens fast. Have all ingredients chopped, measured, and within arm's reach before you start cooking. This cashew chicken stir fry comes together in minutes once you start, so there's no time to prep mid-cooking.
Toast Your Cashews
This extra step takes 2 minutes but makes a huge difference. Toasting cashews intensifies their flavor and gives them extra crunch. Watch them carefully as they can burn quickly.
Adjust Sauce Consistency
If you prefer a thicker sauce, mix the cornstarch with a tablespoon of cold water before adding it to the sauce. For a lighter coating, skip the cornstarch entirely and let the sauce reduce naturally.
Use Dark Meat for Extra Flavor
While chicken breasts work great, thighs stay juicier and have more flavor. They're also more forgiving if you accidentally overcook them slightly.
Recipe Variations & Substitution Dietary Adaptations
- Keto/Low Carb: Skip the honey and use a sugar-free sweetener like erythritol. Serve over cauliflower rice instead of regular rice. This version keeps the carbs minimal while maintaining all the flavor.
- Gluten-Free: Use tamari or coconut aminos instead of regular soy sauce. Check that your oyster sauce is gluten-free or substitute with hoisin sauce. Most other ingredients are naturally gluten-free.
- Vegan: Replace chicken with extra-firm tofu (pressed and cubed) or tempeh. Use maple syrup instead of honey and substitute oyster sauce with mushroom-based vegetarian oyster sauce or extra hoisin.
- Whole30: Use coconut aminos instead of soy sauce, skip the honey, and omit the cashews. Add extra vegetables like snap peas and carrots for bulk.
Flavor Variations
- Spicy Version: Double the red pepper flakes or add fresh sliced chili peppers. Drizzle with sriracha or chili oil before serving.
- Thai-Inspired: Add 1 tablespoon of fish sauce and a squeeze of lime juice to the sauce. Top with fresh basil and cilantro.
- Sweet and Tangy: Increase honey to 2 tablespoons and add 1 tablespoon of pineapple juice for a sweeter profile.
Vegetable Options
Feel free to swap or add vegetables based on what you have: snap peas, carrots, mushrooms, zucchini, baby corn, or water chestnuts all work beautifully. Just remember to add harder vegetables first and softer ones later.
Equipment Recommendations
- Large Wok or Cast Iron Skillet: A 14-inch wok is ideal for this cashew chicken stir fry as it distributes heat evenly and gives you room to toss ingredients without spilling. If you don't have a wok, a large cast iron skillet works great and retains heat well.
- Sharp Chef's Knife: Essential for cutting chicken and vegetables into uniform pieces for even cooking.
- Cutting Board: Use separate boards for meat and vegetables to prevent cross-contamination.
- Small Mixing Bowl: For combining sauce ingredients before cooking.
- Wooden Spatula or Wok Spatula: These tools help you toss ingredients without scratching your pan.
- Meat Thermometer: Takes the guesswork out of knowing when chicken is perfectly cooked.
Storage & Meal Prep Tips
Refrigeration
Store leftover cashew chicken stir fry in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious. Keep the rice or noodles separate if possible to prevent them from absorbing too much sauce.
Freezing
This recipe freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Leave about an inch of space at the top for expansion. To reheat, thaw overnight in the refrigerator and warm in a skillet over medium heat until heated through.
Meal Prep Strategy
This cashew chicken stir fry is perfect for meal prep. Cook a double batch on Sunday and portion it into containers with rice for grab-and-go lunches. The vegetables stay relatively crisp even after a few days.
Reheating Tips
Reheat in a skillet over medium heat rather than the microwave to maintain the texture of the vegetables and cashews. Add a splash of water or broth if the sauce has thickened too much. Microwave reheating works in a pinch; just use 50% power to avoid overcooking the chicken.
Prep Ahead Options
You can prep ingredients up to 24 hours ahead. Cut the chicken and vegetables, store them in separate containers, and mix the sauce. When ready to cook, everything comes together in 10 minutes.
Grandma's Secret That Changed Everything
Want to know the trick that took this cashew chicken stir fry from good to absolutely incredible? It's all about marinating the chicken for just 15 minutes before cooking. Mix the chicken pieces with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and a pinch of white pepper. This simple step creates a velvety coating that locks in moisture and helps the sauce cling to every piece. The cornstarch also creates a light protective barrier that prevents the chicken from overcooking while giving it that restaurant-quality silky texture.
The second game-changer is adding the cashews at the very end rather than cooking them with everything else. Those last 30 seconds of tossing them with the hot ingredients warms them through while keeping their crunch intact. Nothing ruins a good cashew chicken stir fry faster than soggy nuts. This timing trick keeps them perfectly crispy and makes every bite satisfying.
FAQ
How to make chicken cashew stir fry?
Start by cutting chicken into bite-sized pieces and stir-frying in a hot wok with oil until golden. Remove the chicken, then cook your vegetables in the same pan. Add garlic and ginger, return the chicken, pour in your sauce mixture, and toss with toasted cashews. The entire cashew chicken stir fry takes about 15 minutes from start to finish.
What is typically in cashew chicken?
Traditional cashew chicken stir fry contains bite-sized chicken pieces, roasted cashews, vegetables like bell peppers and onions, and a savory sauce made from soy sauce, oyster sauce, and aromatics like garlic and ginger. The sauce is usually slightly sweet and coats everything in a glossy finish.
When to add cashews in stir-fry?
Add cashews at the very end of cooking, right before serving your cashew chicken stir fry. If you add them too early, they'll lose their crunch and become soft. Toss them in during the last 30 seconds just to warm them through while keeping their signature crispy texture.
What does cashew chicken taste like?
Cashew chicken stir fry has a savory-sweet flavor profile with umami depth from soy and oyster sauce. The chicken is tender and slightly caramelized, while the cashews add buttery richness and satisfying crunch. The overall taste is balanced between salty, sweet, and nutty with aromatic notes of garlic and ginger.
Time to Dig In!
Now that you've mastered this cashew chicken stir fry, you're equipped to handle weeknight dinners with confidence. This recipe proves that healthy, delicious food doesn't have to be complicated or time-consuming. The beauty of this cashew chicken stir fry is its versatility; make it yours by adjusting vegetables, spice levels, or even the protein based on what you're craving.
If you loved this recipe, you'll definitely want to try my Broccoli and Mushroom Stir Fry Recipe for a vegetarian option that's equally satisfying. For seafood lovers, the Garlic Shrimp Stir Fry Recipe brings similar flavors with a lighter touch. Both recipes use the same quick-cooking technique and bold flavors that make this cashew chicken stir fry such a winner. Serve your stir fry over fluffy rice, crispy noodles, or even cauliflower rice for a low-carb option, and watch it disappear from plates in minutes.
With love from my kitchen to yours,
Aubrey James
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Pairing
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15-Minute Cashew Chicken Stir Fry Recipe
Equipment
- Large Wok or Skillet
- Sharp Chef’s Knife
- Cutting board
- Small mixing bowl
- Wooden or Wok Spatula
- Meat thermometer
Ingredients
- 1.5 lbs Chicken breasts or thighs Cut into bite-sized pieces
- 1 cup Raw cashews Unsalted or lightly salted
- 2 whole Bell peppers Red and yellow, cut into 1-inch pieces
- 1 cup Broccoli florets Fresh or frozen
- 1 medium Onion Sliced
- 3 cloves Garlic Minced
- 1 tablespoon Fresh ginger Grated
- 2 tablespoon Vegetable oil Or sesame oil for added flavor
- 2 Green onions Sliced, for garnish
- 3 tablespoon Soy sauce Use tamari for gluten-free
- 2 tablespoon Oyster sauce Or hoisin sauce as substitute
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey Or maple syrup
- 1 teaspoon Sesame oil
- 0.5 teaspoon Red pepper flakes Optional, for heat
- 0.5 cup Chicken broth Or water
- 1 teaspoon Cornstarch Optional, for thickening
Instructions
- Prep ingredients (cut chicken, chop vegetables, mix sauce, toast cashews).
- Sear chicken over high heat until golden and cooked through.
- Stir fry vegetables until crisp-tender; add garlic and ginger.
- Return chicken to pan, pour sauce, and toss everything together.
- Add toasted cashews and green onions, then serve hot.
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