This recipe comes together fast and delivers restaurant-quality flavor with simple ingredients. The combination of juicy chicken, crunchy cashews, and fresh vegetables creates a satisfying dish that’s both wholesome and delicious. It’s highly customizable, so you can adjust the vegetables or sauce to suit your taste. Plus, it’s a one-pan meal that makes cleanup easy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast or thighs cashews bell peppers broccoli carrots onion garlic ginger soy sauce oyster sauce hoisin sauce chicken broth cornstarch sesame oil vegetable oil brown sugar green onions
Directions
Start by cutting the chicken into bite-sized pieces. In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, chicken broth, brown sugar, and cornstarch to create the sauce. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through. Remove from the pan and set aside.
In the same pan, add a bit more oil if needed, then sauté garlic and ginger until fragrant. Add the vegetables and stir-fry for a few minutes until they are tender-crisp.
Return the chicken to the pan and pour in the prepared sauce. Stir well to coat everything evenly. Let the sauce simmer until it thickens.
Add the cashews and toss everything together. Drizzle with sesame oil and garnish with sliced green onions.
Serve hot over rice or noodles.
Servings and timing
This recipe makes about 4 servings. Preparation time is approximately 15 minutes. Cooking time is around 15–20 minutes. Total time is about 30–35 minutes.
Variations
You can substitute chicken with shrimp, beef, or tofu for different protein options. Swap cashews with peanuts or almonds if preferred. Add vegetables like snap peas, zucchini, or mushrooms for variety. For a spicier version, include chili flakes or a splash of sriracha. To make it gluten-free, use tamari instead of soy sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. This dish can also be frozen for up to 2 months, though the vegetables may soften slightly upon reheating.
To reheat, warm in a skillet over medium heat or in the microwave until heated through. Add a splash of water or broth if the sauce thickens too much.
FAQs
Can I use roasted cashews?
Yes, roasted cashews add extra flavor and work perfectly in this dish.
Can I make this ahead of time?
Yes, you can prep the ingredients and sauce ahead, then cook everything quickly when ready.
What’s the best cut of chicken to use?
Both chicken breast and thighs work well, though thighs tend to be juicier.
Can I make this dish vegetarian?
Yes, substitute chicken with tofu and use vegetable broth.
How do I keep the vegetables crisp?
Cook them over high heat and avoid overcooking.
Can I skip the oyster sauce?
Yes, but it adds depth; you can replace it with more soy sauce or hoisin.
Is this dish spicy?
No, but you can easily add heat with chili sauce or flakes.
What should I serve with it?
Steamed rice, fried rice, or noodles are great options.
Can I double the sauce?
Yes, if you prefer extra sauce for serving over rice.
How do I thicken the sauce?
The cornstarch in the sauce will thicken it as it simmers; you can add more if needed.
Conclusion
Cashew Chicken Stir Fry is a quick, delicious, and versatile meal that brings bold flavors and satisfying textures to your table. Easy to prepare and endlessly customizable, it’s a go-to recipe for anyone looking to enjoy a homemade takeout favorite.
Cashew Chicken Stir Fry is a quick and easy dinner recipe made with tender chicken, crunchy cashews, and crisp vegetables in a savory-sweet sauce. This homemade cashew chicken stir fry delivers takeout-style flavor in under 30 minutes, perfect for busy weeknights.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Stir-Fry
Cuisine:Asian-Inspired
Ingredients
chicken breast or thighs cashews bell peppers broccoli carrots onion garlic ginger soy sauce oyster sauce hoisin sauce chicken broth cornstarch sesame oil vegetable oil brown sugar green onions
Instructions
Cut the chicken into bite-sized pieces.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, chicken broth, brown sugar, and cornstarch to create the sauce. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and fully cooked. Remove and set aside.
In the same pan, add a little more oil if needed. Sauté garlic and ginger until fragrant.
Add bell peppers, broccoli, carrots, and onion. Stir-fry for a few minutes until tender-crisp.
Return the chicken to the pan and pour in the sauce. Stir well to coat everything evenly.
Let the sauce simmer until thickened.
Add cashews and toss everything together. Drizzle with sesame oil.
Garnish with sliced green onions and serve hot over rice or noodles.
Notes
Chicken thighs provide more flavor and stay juicier than breast meat.Roasted cashews enhance the overall taste and texture.For a gluten-free version, use tamari instead of soy sauce.Add chili flakes or sriracha if you prefer a spicy version.If the sauce thickens too much, add a splash of broth or water when reheating.
