If you have ever craved a dish that dazzles your taste buds while being quick enough for a weeknight, this Cashew Chicken Stir-Fry Recipe is the answer. Bursting with vibrant colors, crunchy cashews, and tender chicken, this recipe strikes the perfect balance of savory, slightly sweet, and tangy flavors that come together in a sizzling stir-fry. It’s a delightful quick fix that feels both comforting and fresh, making it an instant favorite to add to your dinner rotation. Whether you’re cooking for your family or inviting friends over, this dish wins hearts with its irresistible texture and mouthwatering sauce.
Ingredients You’ll Need
Each ingredient in this Cashew Chicken Stir-Fry Recipe plays an important role—some add crunch, others lend sweetness or a subtle zing, and the vegetables bring bursts of color and nutrition. These simple yet essential components come together effortlessly, creating a dish that’s not only delicious but also visually stunning.
- 1 lb boneless, skinless chicken breasts: The star protein, cut bite-sized for quick cooking and easy eating.
- 2 tablespoons olive oil: For a light sauté that crisps the chicken and veggies just right.
- ½ cup unsalted cashews: Adds a wonderful crunch and buttery flavor without overpowering.
- 1 red bell pepper, sliced: Brightens the dish with sweetness and vibrant color.
- 1 yellow bell pepper, sliced: Complements the red pepper for a rainbow on your plate and a subtle fruity note.
- 1 cup broccoli florets: Provides a satisfying snap and earthy green freshness.
- 1 carrot, julienned: Offers a gentle sweetness and crunch that pairs perfectly with the other veggies.
- 2 cloves garlic, minced: Infuses the stir-fry with an aromatic punch to elevate the flavor.
- 1-inch piece of fresh ginger, grated: Adds warmth and a slight peppery zest that makes the sauce shine.
- ¼ cup soy sauce or tamari: The savory backbone that ties all the ingredients together, with tamari as a gluten-free option.
- 2 tablespoons honey: Brings a gentle sweetness that balances the salty soy sauce.
- 1 tablespoon rice vinegar: Provides a bright acidity to lift the entire dish.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: Thickens the sauce for that perfect glaze.
- Salt and pepper, to taste: Simple seasonings that enhance every other flavor.
- 1 tablespoon sesame seeds (optional): For a toasty crunch and a touch of nutty elegance.
- 2 green onions, sliced: Fresh garnish that adds color and a mild oniony zing.
How to Make Cashew Chicken Stir-Fry Recipe
Step 1: Prepare and Cook the Chicken
Start by heating 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Toss in your bite-sized chicken pieces, seasoning them with a little salt and pepper. Cook the chicken for about 5 to 7 minutes until the pieces are beautifully browned and cooked through. Once done, remove the chicken from the pan and set it aside. This step ensures your chicken stays juicy while you prepare the veggies.
Step 2: Toast the Cashews
In the same pan, add the remaining olive oil and toss in the unsalted cashews. Stir-fry them for 1 to 2 minutes until they’re golden and aromatic. Toasting the cashews deepens their flavor and adds that signature crunch you expect in a Cashew Chicken Stir-Fry Recipe. After toasting, remove them from the pan and set aside with the chicken.
Step 3: Cook the Vegetables
Now, it’s time to add the rainbow of vegetables—red and yellow bell peppers, broccoli florets, and julienned carrot—right into the hot pan. Stir-fry these vibrant veggies for 4 to 5 minutes, keeping them just tender but still crisp enough to provide textural contrast. The freshness and slight sweetness of the vegetables make this dish so lively and healthy.
Step 4: Add Aromatics
Next, throw in the fragrant minced garlic and freshly grated ginger. Cook them for just about a minute until their inviting aromas fill the kitchen. These aromatics are vital—they elevate the flavor profile, making your Cashew Chicken Stir-Fry Recipe sing with warmth and zest.
Step 5: Make and Add the Sauce
In a small bowl, whisk together the soy sauce, honey, rice vinegar, and the cornstarch-water mixture. Pour this luscious sauce over the vegetables in the pan. Stir everything around so the veggies are thoroughly coated, then let the sauce simmer for 1 to 2 minutes until it thickens slightly to a glossy finish. This step gives the dish that irresistible shiny glaze.
Step 6: Combine Everything
Return the cooked chicken and toasted cashews to the pan. Toss everything well so the hearty chicken, crunchy nuts, and crisp veggies are evenly coated in the rich sauce. Cook for an additional 2 to 3 minutes to heat everything through perfectly. This final mingle of ingredients is what makes the Cashew Chicken Stir-Fry Recipe truly come together.
Step 7: Garnish and Serve
Finish your dish by sprinkling sesame seeds and sliced green onions on top. They add that last flourish of color and texture that make the dish feel complete. Serve your Cashew Chicken Stir-Fry immediately over a bed of steamed rice or your favorite noodles for a wholesome meal that’s as satisfying as it is delicious.
How to Serve Cashew Chicken Stir-Fry Recipe
Garnishes
A final sprinkle of toasted sesame seeds and thinly sliced green onions adds the perfect pop of texture and mild onion flavor. Fresh herbs like cilantro or a squeeze of lime can also brighten up the plate wonderfully. These simple garnishes turn your Cashew Chicken Stir-Fry Recipe from good to restaurant-quality.
Side Dishes
This dish pairs beautifully with steamed jasmine rice, brown rice, or even rice noodles to soak up the saucy goodness. For a lower-carb option, you can serve it alongside cauliflower rice or a crisp green salad. Each side complements the stir-fry’s lively flavors and balances out the meal perfectly.
Creative Ways to Present
If you want to impress your guests, serve this stir-fry in individual lettuce cups or alongside crispy wonton chips. You can also plate it in a colorful bowl topped with extra cashews and fresh herbs for a vibrant presentation. The versatility of this Cashew Chicken Stir-Fry Recipe lets you get creative, turning weeknight dinners into fun, memorable occasions.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—and believe me, this Cashew Chicken Stir-Fry Recipe is so good you might not—you can store them in an airtight container in the fridge. The flavors actually develop nicely overnight, making for a delicious lunch or dinner the next day. Consume within 3 to 4 days for the best taste and freshness.
Freezing
To freeze, cool the stir-fry completely before transferring it to a freezer-safe container or zip-top bag. It will keep well for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the fridge to maintain the texture of both the chicken and vegetables.
Reheating
Reheat your Cashew Chicken Stir-Fry gently in a skillet over medium heat, stirring occasionally until warmed through. You can also microwave it in short bursts, stirring in between to keep everything evenly heated. Adding a splash of water or broth can help loosen the sauce if it’s thickened too much during storage.
FAQs
Can I use other nuts instead of cashews?
Absolutely! While cashews provide a lovely buttery crunch that is traditional in this recipe, you can substitute with almonds, peanuts, or even pecans if you prefer. Just toast them lightly to enhance their flavor before adding to the stir-fry.
Is this recipe gluten-free?
Yes, you can make this Cashew Chicken Stir-Fry Recipe gluten-free by using tamari instead of regular soy sauce. Tamari has a wonderful rich flavor and is an easy swap to accommodate dietary needs without sacrificing taste.
Can I make this stir-fry vegetarian?
Definitely! Swap out the chicken for firm tofu or tempeh, and increase the cashews for added protein and crunch. The sauce and veggies work just as well with these plant-based alternatives, delivering all the flavor and satisfaction.
How spicy is this dish? Can I add heat?
This recipe is mild by default, making it family-friendly and approachable for all palates. If you love spice, try tossing in some red pepper flakes, a splash of chili garlic sauce, or fresh sliced chilies when cooking the garlic and ginger for an extra kick.
What’s the best way to julienne the carrot?
Peel the carrot and slice it into thin strips lengthwise, then cut those strips into matchstick-size pieces. A sharp knife makes this easy, or you can use a mandoline slicer if you have one. Even thinly shaved rounds work well if you’re short on time.
Final Thoughts
There is something truly heartwarming about a dish that comes together quickly, tastes incredible, and brings bright, fresh ingredients to the table. This Cashew Chicken Stir-Fry Recipe is one of those gems. It’s colorful, flavorful, and downright satisfying. Trust me when I say that once you make it, it will become a beloved staple in your kitchen. So go ahead and give it a try—you’ll be so glad you did!
Print
Cashew Chicken Stir-Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A quick and flavorful Cashew Chicken Stir-Fry featuring tender chicken breast pieces sauteed with crunchy cashews and vibrant vegetables in a savory honey-soy sauce, perfect for a healthy weeknight dinner.
Ingredients
Protein & Nuts
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup unsalted cashews
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 green onions, sliced (for garnish)
Sauce & Seasonings
- 2 tablespoons olive oil
- ¼ cup soy sauce or tamari (for gluten-free)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper, to taste
- 1 tablespoon sesame seeds (optional)
Instructions
- Heat the Oil: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat to prepare the pan for cooking the chicken.
- Cook Chicken: Add the bite-sized chicken pieces to the pan and season them with salt and pepper. Cook for 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
- Sauté Cashews: In the same pan, add the remaining 1 tablespoon of olive oil. Add the cashews and sauté them for 1-2 minutes until they turn golden brown. Remove them from the pan and set aside.
- Cook Vegetables: Add red and yellow bell peppers, broccoli florets, and julienned carrots to the pan. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant to enhance the flavor.
- Prepare Sauce: In a small bowl, whisk together soy sauce (or tamari for gluten-free), honey, rice vinegar, and the cornstarch-water mixture until well combined.
- Simmer Sauce with Veggies: Pour the sauce over the vegetables in the pan and stir to coat evenly. Let it simmer for 1-2 minutes until the sauce thickens and coats the veggies nicely.
- Combine Everything: Return the cooked chicken and sautéed cashews to the pan. Toss all ingredients together to ensure everything is evenly coated with the sauce.
- Heat Through: Cook for an additional 2-3 minutes to heat the chicken and cashews through and marry the flavors.
- Garnish and Serve: Sprinkle the dish with sesame seeds and sliced green onions for garnish. Serve immediately over steamed rice or noodles for a complete meal.
Notes
- You can substitute cashews with almonds or peanuts if preferred.
- For a spicier kick, add red pepper flakes or a dash of sriracha sauce.
- Use tamari instead of soy sauce to make it gluten-free.
- Make sure not to overcook the vegetables to retain their crunch and nutrients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
