If you’ve been searching for a vibrant, satisfying meal that bursts with texture and flavor, this Cashew Chicken Stir-Fry Recipe is your new best friend in the kitchen. It perfectly balances tender chicken, crunchy cashews, and colorful veggies all coated in a luscious sauce that’s sweet, tangy, and just a little spicy. Quick to whip up yet impressive enough for guests, this dish is a delightful way to enjoy Asian-inspired flavors packed with wholesome ingredients and that unforgettable cashew crunch.
Ingredients You’ll Need
Every ingredient in this Cashew Chicken Stir-Fry Recipe plays a vital role in creating a harmonious balance of taste, texture, and color. From the juicy chicken to the crisp vegetables and the rich, nutty cashews, each component is simple yet essential.
- 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces): Tender and lean protein that cooks quickly and soaks up the sauce beautifully.
- 2 tablespoons soy sauce: Adds a savory depth, perfect for marinating the chicken.
- 1 tablespoon cornstarch: Helps to create a velvety coating on the chicken when cooked.
- 2 tablespoons vegetable oil (divided): For stir-frying, providing a neutral base to cook your ingredients evenly.
- 1 red bell pepper (sliced): Brightens the dish with sweetness and a pop of color.
- 1 cup broccoli florets: Adds crunch and vibrant green freshness full of nutrients.
- 1/2 cup snap peas: Crisp and subtly sweet, snap peas bring a lovely texture contrast.
- 3 green onions (sliced): Imparts a mild onion aroma and fresh bite.
- 3/4 cup unsalted roasted cashews: The star crunch element that makes this recipe stand out.
- For the sauce: A blend of 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, and 1/4 teaspoon red pepper flakes (optional) creates a complex layer of savory, sweet, tangy, and spicy flavors.
How to Make Cashew Chicken Stir-Fry Recipe
Step 1: Marinate the Chicken
Start by tossing your chicken pieces in 2 tablespoons of soy sauce and a tablespoon of cornstarch until each piece is coated evenly. This simple step is crucial as it tenderizes the chicken while giving it a subtle glaze that helps the sauce cling perfectly during cooking. Set this aside while you prepare your veggies and mix the sauce.
Step 2: Whisk the Sauce
In a small bowl, combine all the sauce ingredients—soy sauce, hoisin, rice vinegar, honey, garlic, ginger, sesame oil, and a pinch of red pepper flakes if you fancy some heat. Whisk until everything is fully incorporated. This sauce is where the magic happens, offering a balance of flavors that tie the whole dish together.
Step 3: Cook the Chicken
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and stir-fry for about 5 to 6 minutes. You want the chicken cooked through but still juicy, with a slight golden-brown sear for extra flavor. Once ready, transfer the chicken to a bowl and set it aside.
Step 4: Stir-Fry the Vegetables
In the same pan, add the remaining tablespoon of oil. Toss in the red bell pepper, broccoli florets, and snap peas. Stir-fry these for about 3 to 4 minutes so they remain crisp-tender and maintain their bright colors. Throw in the green onions next to soften them slightly without losing their freshness.
Step 5: Combine and Simmer
Return the cooked chicken to the pan and pour the prepared sauce evenly over everything. Toss gently to coat all ingredients and cook for another 1 to 2 minutes. This allows the sauce to thicken slightly and envelop the chicken and vegetables in a glossy finish. Finally, stir in the roasted cashews and cook for 30 more seconds just to warm them through and keep their crunch.
How to Serve Cashew Chicken Stir-Fry Recipe
Garnishes
Elevate your presentation by sprinkling extra toasted cashews on top for even more delightful crunch. You can also add a sprinkle of sesame seeds or fresh chopped cilantro to add vibrant color and an aromatic finish to your dish.
Side Dishes
This Cashew Chicken Stir-Fry Recipe pairs beautifully with steamed jasmine rice or fluffy brown rice to soak up all that wonderful sauce. If you prefer noodles, try serving it over rice noodles or egg noodles for a comforting twist.
Creative Ways to Present
For a fun presentation, serve the stir-fry in individual lettuce cups or over a bed of fresh greens as a warm salad. Another idea is to plate it in a hollowed-out bell pepper for a colorful, edible bowl that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Cashew Chicken Stir-Fry can be transferred to an airtight container and kept in the refrigerator for up to three days. The flavors meld beautifully overnight but be mindful the vegetables will soften further.
Freezing
While this dish tastes best fresh, you can freeze it if necessary. Wrap portions tightly in freezer-safe containers or bags and store for up to two months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally to prevent sticking and uneven warming. You may want to add a splash of water or broth if the sauce has thickened too much. Microwaving works too, but stirring midway ensures even heat.
FAQs
Can I use chicken thighs instead of breasts for this Cashew Chicken Stir-Fry Recipe?
Absolutely! Chicken thighs are a great alternative if you prefer richer flavor and juicier meat. Just cut them into similar-sized pieces to ensure they cook evenly alongside the vegetables.
What can I substitute for cashews if I have a nut allergy?
If you need a nut-free option, try toasted seeds like pumpkin or sunflower seeds to add some crunch. Alternatively, crispy water chestnuts can provide a satisfying texture.
Is this recipe gluten-free?
You can make this gluten-free by using tamari or a gluten-free soy sauce instead of regular soy sauce. Also, double-check that your hoisin sauce is gluten-free, as some brands contain wheat.
How spicy is the Cashew Chicken Stir-Fry Recipe?
The recipe is mildly spicy thanks to the optional red pepper flakes. You can easily adjust the heat by adding more flakes or a drizzle of sriracha if you like a bigger kick, or leave them out altogether for a milder version.
Can I add other vegetables to this stir-fry?
Definitely! This recipe is very versatile. Feel free to add mushrooms, zucchini, carrots, or even baby corn. Just keep the cooking times in mind and add harder veggies a little earlier to ensure everything cooks evenly.
Final Thoughts
This Cashew Chicken Stir-Fry Recipe has become such a cherished favorite for its delightful combination of textures and flavors that come together quickly with everyday ingredients. Whether you’re feeding family on a busy weeknight or craving something satisfying and fresh, this dish hits all the marks beautifully. I hope you enjoy making it as much as I do and that it earns a permanent spot in your recipe collection!
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: Stovetop
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
This Cashew Chicken Stir-Fry is a quick and flavorful Asian-inspired dish featuring tender chicken pieces, crisp vegetables, and crunchy roasted cashews all tossed in a savory-sweet homemade sauce. Ready in just 30 minutes, it makes a perfect weeknight dinner served over rice or noodles.
Ingredients
Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup snap peas
- 3 green onions, sliced
- 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 cornstarch until evenly coated. Let it sit while preparing the vegetables and sauce to ensure the chicken absorbs flavors and the coating helps with browning.
- Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce, hoisin sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and red pepper flakes if using. Set aside so the flavors meld.
- Cook the Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces and stir-fry for 5 to 6 minutes until cooked through and lightly browned on the outside. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the pan. Add the sliced red bell pepper, broccoli florets, and snap peas. Stir-fry for 3 to 4 minutes until the vegetables are just tender but still crisp.
- Add Green Onions and Chicken Back: Toss in the sliced green onions and return the cooked chicken to the pan with the vegetables, mixing well to combine all ingredients.
- Combine with Sauce: Pour the prepared sauce over the stir-fry mixture. Toss everything together to coat evenly. Cook for an additional 1 to 2 minutes, allowing the sauce to thicken slightly and cling to the ingredients.
- Finish with Cashews and Serve: Stir in the roasted cashews and cook for another 30 seconds to warm them through. Serve the cashew chicken stir-fry hot over steamed rice or noodles for a delicious, complete meal.
Notes
- Add more heat by increasing the amount of red pepper flakes or adding sriracha sauce.
- Vegetable substitutions such as zucchini, mushrooms, or carrots work well depending on preference and seasonal availability.
