Cashew Chicken Stir Fry

This Cashew Chicken Stir Fry is a flavorful, colorful, and satisfying dish that comes together in under 40 minutes. With tender chicken, crisp vegetables, crunchy cashews, and a savory sauce, it’s a wholesome dinner that tastes just as good as takeout—if not better. Serve it with steamed rice or noodles for a quick, well-rounded weeknight meal.

Why You’ll Love This Recipe

This recipe is the perfect balance of convenience and flavor. The chicken cooks quickly, the vegetables stay crisp-tender, and the toasted cashews add the perfect crunch. The savory sauce ties everything together beautifully, with just the right amount of richness from soy and oyster sauce. Plus, it’s incredibly versatile—swap in your favorite vegetables, adjust the spice level, or use what you already have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces

• 1 cup raw cashews

• 2 tablespoons vegetable oil, divided

• 1 medium onion, sliced

• 2 cloves garlic, minced

• 1 inch ginger, grated

• 1 bell pepper (red or green), sliced

• 1 cup broccoli florets

• 1 cup snap peas

• 1 cup carrots, julienned

• 3 tablespoons soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon cornstarch

• 1 tablespoon water

• 1 tablespoon sesame oil

• Salt and pepper, to taste

• Cooked rice or noodles, for serving

Directions

1. In a medium bowl, marinate chicken pieces with 1 tablespoon soy sauce, a pinch of salt, and pepper. Set aside for at least 15 minutes.

2. Prepare vegetables by slicing the onion, bell pepper, and carrots; cutting broccoli into florets; and trimming snap peas.

3. In a dry skillet over medium heat, toast cashews for 5–7 minutes, stirring often until golden. Remove and set aside.

4. In the same skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken in a single layer and cook 5–7 minutes, until browned and cooked through. Remove and keep warm.

5. Add remaining tablespoon of oil to the skillet. Sauté onion, garlic, and ginger for 2–3 minutes until fragrant and translucent.

6. Add bell pepper, broccoli, snap peas, and carrots. Stir-fry 5–7 minutes until tender-crisp.

7. Return chicken to the pan. In a small bowl, whisk remaining soy sauce, oyster sauce, cornstarch, and water. Pour into skillet and cook 2–3 minutes until sauce thickens.

8. Drizzle with sesame oil, adjust seasoning with salt and pepper, and fold in toasted cashews.

9. Serve hot over rice or noodles, garnished with extra cashews or sesame seeds if desired.

Servings and timing

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• Spicy Kick: Add sliced chili peppers or red pepper flakes with the vegetables.

• Different Vegetables: Try mushrooms, zucchini, or baby corn.

• Nut Alternatives: Use peanuts or almonds instead of cashews.

• Vegetarian Version: Swap chicken for tofu or tempeh.

• Low-Sodium Option: Use low-sodium soy sauce and skip extra salt.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat until warmed through. If reheating in the microwave, add a splash of water or broth to keep the sauce from drying out. This dish is best enjoyed fresh, as the cashews may lose their crunch when stored.

FAQs

Can I use roasted cashews instead of raw?

Yes, but skip the toasting step to avoid burning them.

Can I make this dish ahead of time?

You can prep the vegetables and marinate the chicken ahead of time, then cook everything fresh.

Is oyster sauce necessary?

It adds depth and richness, but you can substitute with hoisin sauce or extra soy sauce.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great and stay juicy when stir-fried.

How do I keep vegetables crisp?

Cook them quickly over high heat to retain their color and crunch.

What if I don’t have cornstarch?

You can use arrowroot powder or simply reduce the sauce longer for thickness.

Can I make it gluten-free?

Yes, use tamari or gluten-free soy sauce and check labels on oyster sauce.

What can I serve with this stir fry?

Steamed jasmine rice, brown rice, or noodles are all excellent choices.

How can I add more protein?

Add shrimp or tofu alongside the chicken for extra protein variety.

Can I freeze cashew chicken stir fry?

It’s not recommended, as the vegetables and cashews lose their texture after freezing.

Conclusion

Cashew Chicken Stir Fry is a quick, vibrant, and satisfying meal that comes together with ease, making it perfect for busy weeknights. With tender chicken, crisp vegetables, and crunchy cashews coated in a flavorful sauce, it’s a dish that’s both comforting and nourishing. Once you try it, you’ll want to keep it in your regular dinner rotation.