There’s a reason the Cashew Chicken Stir-Fry Recipe has won so many hearts in my kitchen—it’s a perfect harmony of crunchy cashews, tender chicken, and vibrant veggies all wrapped in a luscious, savory-sweet sauce. Whether you’re craving something quick for weeknight dinner or aiming to impress friends with a colorful, flavorful dish, this recipe strikes the ideal balance between ease and excitement. Each bite bursts with texture and layers of freshness that make you want to dive back in for more. Trust me, once you try this Cashew Chicken Stir-Fry Recipe, it’ll become a go-to favorite in your recipe rotation!
Ingredients You’ll Need
The magic of this Cashew Chicken Stir-Fry Recipe lies in its straightforward ingredients—simple yet essential elements that build the dish’s irresistible flavor and texture. Each contributes its own note, from the crunch of cashews to the sweetness of peppers, creating a vibrant and wholesome meal worth savoring.
- 1 lb boneless, skinless chicken breasts: Cubed for quick, even cooking and tender bites.
- 2 tablespoons olive oil: Provides a heart-healthy base for sautéing and a subtle fruitiness.
- ½ cup unsalted cashews: Adds a delightful crunch and nutty richness.
- 1 red bell pepper: Brings vibrant color and a sweet, crisp flavor.
- 1 yellow bell pepper: Enhances the dish’s color palette and sweetness.
- 1 cup broccoli florets: Boosts nutrition and adds satisfying bite.
- 1 carrot, julienned: Offers a touch of natural sweetness and fine texture contrast.
- 2 cloves garlic, minced: Infuses savory depth and aromatic punch.
- 1-inch piece fresh ginger, grated: Adds a zesty, warming spice that brightens the dish.
- ¼ cup soy sauce or tamari: Brings umami and saltiness, tamari for gluten-free option.
- 2 tablespoons honey: Balances savory flavors with natural sweetness.
- 1 tablespoon rice vinegar: Adds acidity for brightness and complexity.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: Thickens the sauce to a perfect glaze.
- Salt and pepper: Simple seasoning to enhance all ingredients.
- 1 tablespoon sesame seeds (optional): For toasty flavor and pretty garnish.
- 2 green onions, sliced: Fresh, mild oniony crunch as finishing touch.
How to Make Cashew Chicken Stir-Fry Recipe
Step 1: Searing the Chicken to Perfection
Start by heating one tablespoon of olive oil in a large skillet or wok over medium-high heat. Toss in the bite-sized chicken pieces, seasoning them lightly with salt and pepper. The goal here is to get a beautiful golden crust on the chicken while locking in the juices, which should take about 5 to 7 minutes. Once cooked, remove the chicken and set it aside so it rests while you work on the veggies.
Step 2: Toasting Those Irresistible Cashews
In the same pan, add the remaining tablespoon of olive oil and gently sauté the cashews until they’re golden and fragrant—just a minute or two. This step wakes up their nutty flavor and guarantees that satisfyingly crunchy bite in every forkful. Remove the cashews from the pan and keep them ready to join the stir-fry later.
Step 3: Stir-Frying Colorful Veggies
Now, it’s time to brighten the pan with the red and yellow bell peppers, broccoli florets, and julienned carrots. Cook these vegetables over medium-high heat for around 4 to 5 minutes, stirring occasionally. You want them tender yet still crisp because that textural contrast is what makes this Cashew Chicken Stir-Fry Recipe stand out. The fresh veggies bring not only flavor but a pop of gorgeous color.
Step 4: Infusing Flavor with Garlic and Ginger
Once the veggies are just right, toss in the minced garlic and grated ginger, cooking for about a minute. This step releases their vibrant aromas and adds depth to the dish, layering on a fresh, slightly spicy note that wakes up the palate beautifully.
Step 5: Crafting the Perfect Sauce
In a small bowl, whisk together the soy sauce or tamari, honey, rice vinegar, and the cornstarch-water mixture. Pour this sauce over the veggies in the pan and stir well to coat everything evenly. Let the sauce simmer for a couple of minutes until it thickens into a glossy glaze that clings to each ingredient, marrying all those fantastic flavors.
Step 6: Bringing It All Together
Return the cooked chicken and toasted cashews to the skillet, tossing everything to combine. Cook for an additional 2 to 3 minutes to heat through and allow all the flavors to meld. This final step is pure magic in action, giving you a dish full of warmth, crunch, and savory goodness.
Step 7: Garnishing for Flair
Finish your Cashew Chicken Stir-Fry Recipe by sprinkling sesame seeds and sliced green onions on top for a fresh, nutty smile on every plate. These finishing touches take the presentation and flavor up a notch and make the dish absolutely irresistible.
How to Serve Cashew Chicken Stir-Fry Recipe
Garnishes
The green onions and sesame seeds aren’t just for looks—they add a lovely, fresh burst and delicate crunch. Feel free to toss in a handful of fresh cilantro or a squeeze of lime juice if you want to brighten the flavors even further.
Side Dishes
This Cashew Chicken Stir-Fry Recipe pairs beautifully with steamed jasmine rice or fluffy noodles, which soak up the glossy sauce perfectly. If you’re feeling adventurous, try it alongside quinoa or cauliflower rice for a lighter, nutrient-packed meal.
Creative Ways to Present
For a dinner party, serve the stir-fry in individual mini wok bowls or hollowed-out bell peppers to add flair. You can also layer it over a bed of crunchy lettuce leaves for tasty wraps that add fun texture and freshness, perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Cashew Chicken Stir-Fry Recipe stores wonderfully in an airtight container in the fridge for up to three days. This makes for a fantastic next-day lunch or a quick last-minute dinner option. Just make sure it cools completely before sealing to maintain freshness.
Freezing
You can freeze this dish, but because of the fresh vegetables, the texture may change slightly when thawed. If you plan to freeze, consider cooking the chicken and sauce separately from the veggies and cashews for best quality. Freeze in airtight containers for up to one month.
Reheating
Reheat your Cashew Chicken Stir-Fry Recipe gently in a skillet over medium heat, stirring occasionally to prevent sticking. You can add a splash of water or broth if the sauce thickened too much. Avoid microwave reheating if possible to preserve the veggie crunch.
FAQs
Can I use different nuts instead of cashews?
Absolutely! Almonds or peanuts can be swapped in for cashews, offering their own unique crunch and flavor. Just toast them lightly for the best texture.
Is there a vegetarian version of this Cashew Chicken Stir-Fry Recipe?
Yes! Substitute the chicken with firm tofu or tempeh for a delicious vegetarian twist. Press the tofu to remove excess moisture, then cook it until golden before combining with the veggies and sauce.
How can I make this recipe gluten-free?
Simply use tamari or a gluten-free soy sauce alternative to keep the dish gluten-free without sacrificing the savory depth the sauce provides.
Can I prepare this dish ahead of time for a busy weeknight?
Definitely! You can chop the veggies and prepare the sauce in advance to cut down on cooking time. Cook the chicken fresh if possible for the best texture, but everything else can be prepped ahead.
What’s the best way to get the sauce thick and glossy?
Mixing cornstarch with water creates a slurry that thickens the sauce quickly while simmering. This technique ensures your sauce coats every ingredient perfectly without being too runny.
Final Thoughts
I truly hope you enjoy making and sharing this Cashew Chicken Stir-Fry Recipe as much as I do. It’s one of those dishes that’s endlessly satisfying, easy to prepare, and impressive enough to serve any time. Whether it’s a busy weeknight or a special meal, the bold flavors and crisp textures never fail to bring joy to the table. Give it a try—you’ll soon see why it holds a special place in so many hearts and kitchens!
Print
Cashew Chicken Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
A vibrant and flavorful Cashew Chicken Stir-Fry featuring tender chicken pieces, crunchy cashews, and a colorful mix of bell peppers, broccoli, and carrots, all coated in a savory honey soy sauce. This quick and easy stir-fry is perfect for a satisfying weeknight dinner packed with texture and bold flavors.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
Vegetables and Nuts
- ½ cup unsalted cashews
- 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
- ¼ cup soy sauce or tamari (for gluten-free)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Other
- 2 tablespoons olive oil
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- Heat the oil: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat to prepare for stir-frying the chicken.
- Cook the chicken: Add the chicken pieces seasoned with salt and pepper. Cook for 5-7 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
- Sauté cashews: In the same pan, add the remaining olive oil. Add the cashews and sauté for 1-2 minutes until golden brown. Remove and set aside.
- Cook vegetables: Add the bell peppers, broccoli, and carrot to the pan. Stir occasionally and cook for 4-5 minutes until vegetables are tender but still crisp.
- Add aromatics: Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Prepare sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch mixture until smooth.
- Thicken sauce: Pour the sauce over the vegetables, stirring to coat. Let it simmer for 1-2 minutes until the sauce thickens.
- Combine chicken and cashews: Return the cooked chicken and cashews to the pan. Toss everything together until evenly coated with the sauce.
- Heat through: Cook for an additional 2-3 minutes to ensure everything is warmed and flavors meld.
- Garnish and serve: Sprinkle with sesame seeds and sliced green onions. Serve immediately over steamed rice or noodles for a complete meal.
Notes
- For gluten-free, use tamari instead of soy sauce.
- You can substitute chicken breasts with thighs for juicier meat.
- Add a pinch of red pepper flakes for some heat.
- Serve over jasmine rice, brown rice, or your favorite noodles.
- Leftovers can be refrigerated for up to 3 days.
