If you’re looking to jazz up your weeknight dinner routine, this Cashew Chicken Stir-Fry is about to become your new favorite go-to. It’s colorful, delicious, and comes together in just 30 minutes, making it perfect for busy evenings or relaxed family nights. The tender chicken, crunchy cashews, and vibrant veggies all get tossed in a glossy, flavor-packed sauce that’s both sweet and savory. With Cashew Chicken Stir-Fry, every bite is a satisfying mix of textures and flavors that will keep you coming back for more.
Ingredients You’ll Need
The beauty of Cashew Chicken Stir-Fry is how simple pantry staples and a handful of fresh veggies create something truly special. Each ingredient has a part to play, bringing plenty of flavor, vibrant color, and delightful crunch to your stir-fry.
- Chicken breasts: Lean and tender, these are the perfect canvas to soak up the tangy sauce.
- Cornstarch: A quick coat helps lock in moisture and gives the chicken a wonderfully silky texture.
- Soy sauce: A salty, umami-rich base for the sauce that ties everything together.
- Oyster sauce: Adds deep savory notes and a bit of richness to round out the flavor.
- Hoisin sauce: Sweet and aromatic, this gives the stir-fry a hint of complexity.
- Rice vinegar: Offers a fresh, tangy touch that brightens each bite.
- Honey: Balances all the savory elements with a subtle sweetness.
- Vegetable oil: For stir-frying, ensuring golden, cooked-to-perfection chicken and veggies.
- Red bell pepper: Adds lovely color and natural sweetness.
- Green bell pepper: Brings vibrant crunch and a gentle earthiness.
- Yellow onion: Delivers savory depth while cooking up tender and slightly caramelized.
- Garlic: A little bit of warmth and fragrance goes a long way here.
- Unsalted roasted cashews: These add that winning crunch and mild, buttery flavor.
- Water: Helps whisk the sauce ingredients into a silky glaze.
- Green onions: Sprinkled over at the end for a pop of color and zippy flavor.
- Salt and pepper: Essential for seasoning and bringing all the flavors to life.
How to Make Cashew Chicken Stir-Fry
Step 1: Prep the Chicken
Start by tossing your chicken pieces in a bowl with cornstarch, a pinch of salt, and a bit of pepper. This quick step gives the chicken a light coating that helps lock in juiciness and gives it that signature velvety texture you crave in any top-notch stir-fry.
Step 2: Whisk the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, and water. This is where all the magic starts! The sauce is both savory and sweet, providing the perfect glossy coat for every ingredient in your Cashew Chicken Stir-Fry.
Step 3: Cook the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5–6 minutes, stirring occasionally, until they’re golden and cooked through. Once done, remove the chicken and set aside—you’ll add it back in shortly for the big finish.
Step 4: Stir-Fry the Veggies
Pile your sliced red and green bell peppers and onion into the same skillet with the remaining oil. Sauté for 3–4 minutes until they start to soften but still have a fresh crunch. Add minced garlic and let it sizzle for about 30 seconds; it smells irresistible and signals you’re almost ready for assembly.
Step 5: Bring It All Together
Return the chicken to the pan and pour in your prepared sauce. Give everything a good stir to coat every bite evenly. Toss in those roasted cashews and cook for another 2–3 minutes, just until the sauce is glossy and slightly thickened. Top with a sprinkle of sliced green onions just before serving. That’s it—your Cashew Chicken Stir-Fry is ready to wow!
How to Serve Cashew Chicken Stir-Fry
Garnishes
To really make your Cashew Chicken Stir-Fry sing, a finishing touch of fresh green onions is hard to beat. If you want to get fancy, try a sprinkle of sesame seeds or a handful of extra chopped cashews for even more crunch and color.
Side Dishes
This dish is perfectly at home over a bowl of fluffy white or brown rice, but don’t stop there—steamed jasmine rice, fried rice, or even noodles are all stellar options. Want extra veggies? Serve with a crisp cucumber salad or quick-steamed broccoli on the side for a well-rounded, crowd-pleasing meal.
Creative Ways to Present
If you love entertaining, try serving Cashew Chicken Stir-Fry in lettuce wraps for a fun, hand-held appetizer, or pile it into a shallow bowl with a mound of noodles for an all-in-one stir-fry bowl. You can also toss in extra veggies like snap peas, baby corn, or broccoli florets for added color and excitement—feel free to let your creativity shine.
Make Ahead and Storage
Storing Leftovers
Cashew Chicken Stir-Fry keeps wonderfully in the fridge for up to three days. Store leftovers in an airtight container; the flavors will mingle even more, making for a delicious, easy-lunch upgrade the next day.
Freezing
If you want to freeze, simply let the stir-fry cool completely and pop it into freezer-safe bags or containers. For best results, freeze without the garnishes, then add fresh green onions or extra cashews after reheating for the same satisfying crunch.
Reheating
For a quick lunch or dinner, reheat Cashew Chicken Stir-Fry in a skillet over medium heat just until warmed through. If you’re in a rush, the microwave works in a pinch—just add a splash of water to keep the sauce from getting too thick and keep those veggies tasting fresh.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a juicier cut and work beautifully in Cashew Chicken Stir-Fry, giving you an even richer, more tender result.
Is there a vegetarian version of this recipe?
Yes! Swap out the chicken for extra-firm tofu, or try tempeh or even just more veggies, such as mushrooms, broccoli, or snap peas. Use vegetarian oyster sauce or extra hoisin in the sauce to keep it meat-free.
Can I make Cashew Chicken Stir-Fry gluten-free?
With a few easy substitutions, you sure can. Use tamari or a certified gluten-free soy sauce, check your oyster and hoisin sauces for gluten-free labels, and you’ll have a fantastic meal for everyone at the table.
What if I don’t have oyster sauce?
If you’re out of oyster sauce, just use a little more hoisin plus a splash of soy sauce. The flavor will be slightly different but still totally delicious in your Cashew Chicken Stir-Fry.
How do I prevent my chicken from getting tough?
The trick is not to overcook! Once the chicken is just golden and cooked through (about 5–6 minutes), take it out and let it rest. Adding it back right at the end ensures it stays juicy and tender every time.
Final Thoughts
If you’re craving a dish that’s as easy as it is impressive, you have to try this Cashew Chicken Stir-Fry. It’s packed with flavor, speedy enough for busy nights, and guaranteed to leave everyone smiling around the table. Give it a go, and don’t be surprised if it becomes a regular on your dinner rotation!
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Cashew Chicken Stir-Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Cashew Chicken Stir-Fry is a flavorful and satisfying dish that combines tender pieces of chicken with crunchy cashews and crisp vegetables in a savory sauce. Perfect for a quick and delicious Asian-inspired meal!
Ingredients
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts (cut into 1-inch pieces)
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the Stir-Fry:
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 small yellow onion (sliced)
- 2 cloves garlic (minced)
- 1/2 cup unsalted roasted cashews
- 1/4 cup water
- 2 green onions (sliced)
Instructions
- Prepare the Chicken: Toss chicken pieces with cornstarch, salt, and pepper in a bowl.
- Make the Sauce: Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, and water in a separate bowl.
- Cook the Chicken: Cook chicken in oil until golden brown and cooked through; set aside.
- Stir-Fry: Sauté bell peppers and onion until tender-crisp. Add garlic, then return chicken to the pan with sauce. Add cashews and cook until heated through.
- Serve: Garnish with green onions and serve over rice or noodles.
Notes
- Serve over rice or noodles.
- Try using chicken thighs for a juicier version.
- Feel free to add broccoli or snap peas for extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 8g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
