Cashew Chicken Stir-Fry Recipe

If there’s one dish that never fails to excite with its perfect balance of crunch, savory chicken, and that delightful hint of sweetness, it’s this Cashew Chicken Stir-Fry Recipe. Bursting with vibrant colors and fresh vegetables, tender chicken pieces, and those luscious roasted cashews, it’s both comforting and energizing. Whether you’re craving a quick weeknight dinner or a crowd-pleaser that feels like a restaurant favorite at home, this recipe checks all the boxes. Plus, it’s wonderfully easy to make and absolutely packed with flavor.

Ingredients You’ll Need

Gathering simple, fresh ingredients lays the foundation for this irresistible Cashew Chicken Stir-Fry Recipe. Each element plays a vital role in creating the dish’s amazing layers of texture, flavor, and color that will have you coming back for seconds.

• 1 lb boneless, skinless chicken breasts or thighs: Bite-sized pieces work best for quick, even cooking and juicy results.
• 1 tablespoon cornstarch: Helps the chicken develop a deliciously light crust and thickens the sauce.
• 2 tablespoons soy sauce (divided): Adds umami depth while seasoning the chicken perfectly.
• 1 tablespoon oyster sauce: Brings a touch of savory sweetness and richness to the stir-fry.
• 1 tablespoon hoisin sauce: Introduces a mildly sweet, aromatic flavor boost.
• 1 tablespoon rice vinegar: Balances the sweetness with a gentle tangy kick.
• 1 tablespoon honey: Sweetens the sauce naturally for just the right harmony.
• 2 teaspoons sesame oil: Infuses the dish with its signature nutty aroma.
• 2 tablespoons vegetable oil (for cooking): Essential for a hot, non-stick cooking surface.
• 1 red bell pepper, sliced: Adds bright color and crisp, refreshing texture.
• 1 zucchini, halved and sliced: Offers delicate sweetness and a bit of bite.
• 1/2 onion, sliced: Contributes subtle sweetness and depth.
• 3 cloves garlic, minced: Packs a fragrant punch that awakens the dish.
• 1/2 cup roasted unsalted cashews: Provides that signature crunch and buttery taste.
• Green onions and sesame seeds for garnish (optional): Elevate the dish visually and add fresh finishing touches.
• Cooked white or brown rice for serving: The perfect vehicle to soak up all those glorious flavors.

How to Make Cashew Chicken Stir-Fry Recipe

Step 1: Marinate the Chicken

Start by tossing your bite-sized chicken pieces with cornstarch and 1 tablespoon of soy sauce in a bowl. This simple marinade not only seasons the meat but also helps it develop a delightful, slightly crispy coating when cooked. Let it rest for 10 to 15 minutes — this little patience pays off with juicy, flavorful chicken.

Step 2: Prepare the Sauce

Next, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, and sesame oil in a separate bowl. This sauce is where all the magic happens — it’s a beautiful blend of savory, sweet, tangy, and nutty flavors that bring the whole dish together.

Step 3: Cook the Chicken

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and let it sizzle calmly until golden brown and cooked through, about 5 to 6 minutes. Then, transfer the chicken out of the pan and set it aside to rest while you work on the veggies.

Step 4: Sauté the Vegetables

In the same pan, add the remaining tablespoon of vegetable oil. Toss in the red bell pepper, zucchini, and onion, stirring them around for 3 to 4 minutes until they become crisp-tender — vibrant and bursting with freshness. Add the minced garlic and cook for another 30 seconds just until fragrant, making sure it doesn’t burn.

Step 5: Combine and Finish

Return the chicken to the pan with the veggies, then pour in your carefully prepared sauce. Give everything a good toss to coat all the components evenly. Stir in the roasted cashews last, letting them warm up for 1 to 2 minutes so they stay crunchy and flavorful. That’s it — your Cashew Chicken Stir-Fry Recipe is ready to shine!

How to Serve Cashew Chicken Stir-Fry Recipe

Garnishes

For that final flourish, sprinkle some chopped green onions and toasted sesame seeds over the stir-fry. These little extras add a fresh, crisp bite and a subtle nuttiness that complement the dish perfectly. Plus, they make your meal look irresistible on the plate.

Side Dishes

While this stir-fry shines wonderfully over steamed white or brown rice, you can also serve it alongside quinoa or even cauliflower rice for a lighter option. For a more complete meal, a simple Asian-inspired cucumber salad or steamed dumplings on the side add refreshing contrast and variety.

Creative Ways to Present

Feeling a bit fancy? Serve your Cashew Chicken Stir-Fry Recipe in individual lettuce cups for a fun, hands-on approach. Or present it over a bed of noodles like soba or rice noodles to switch things up. No matter how you serve it, this dish is sure to impress friends and family alike.

Make Ahead and Storage

Storing Leftovers

Leftover Cashew Chicken Stir-Fry Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Just be sure to cool the dish completely before storing to maintain the fresh flavors and prevent sogginess.

Freezing

If you want to save it for later, this stir-fry freezes nicely as well. Pack it in a freezer-safe container, leaving some space for expansion, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge for best results.

Reheating

Reheat leftovers gently in a skillet over medium heat or in the microwave until warmed through. To keep the chicken juicy and the veggies crisp, avoid overcooking during reheating. Adding a splash of water or extra sesame oil can help revive the moisture and flavor.

FAQs

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs actually stay juicier and more tender, making them a fantastic choice for this Cashew Chicken Stir-Fry Recipe. Just cut them into bite-sized pieces like the breasts.

Is this recipe spicy?

The base recipe is mild and flavorful, but if you like heat, you can easily add chili flakes or sriracha to the sauce for a spicy kick that complements the cashews perfectly.

Can I substitute cashews with other nuts?

Yes, though cashews are traditional and offer a unique buttery crunch. Peanuts or almonds can work as alternatives but will change the texture and flavor slightly.

How do I keep vegetables crisp in the stir-fry?

Make sure to cook your veggies over medium-high heat just until they are crisp-tender, typically 3-4 minutes. Overcooking will make them mushy and less vibrant.

Can this recipe be made gluten-free?

Yes! Use gluten-free soy sauce (tamari) and make sure the oyster and hoisin sauces you choose are gluten-free. It’s an easy swap for a safe, delicious meal.

Final Thoughts

Bringing together the perfect harmony of textures and flavors, this Cashew Chicken Stir-Fry Recipe is an absolute joy to cook and even better to eat. It feels like a special treat but comes together in no time, making it an ideal go-to recipe to brighten up any weeknight. I can’t recommend it enough — give it a try, and I promise it will quickly become one of your favorite meals to share with loved ones!

Cashew Chicken Stir-Fry Recipe

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4 from 39 reviews

• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A flavorful and easy Cashew Chicken Stir-Fry featuring tender chicken pieces cooked with crisp vegetables and roasted cashews in a savory Asian-inspired sauce, perfect for a quick weeknight dinner.

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Ingredients

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Chicken Marinade

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce

Sauce

• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 teaspoons sesame oil

Vegetables and Garnishes

• 1 red bell pepper, sliced
• 1 zucchini, halved and sliced
• 1/2 onion, sliced
• 3 cloves garlic, minced
• 1/2 cup roasted unsalted cashews
• Green onions and sesame seeds for garnish (optional)

Cooking Oil and Serving

• 2 tablespoons vegetable oil (for cooking)
• Cooked white or brown rice for serving

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Instructions

1. Marinate the Chicken: In a bowl, combine the bite-sized chicken pieces with cornstarch and 1 tablespoon of soy sauce. Toss well to coat evenly and let it marinate for 10 to 15 minutes. This helps to tenderize the chicken and gives it a nice coating when cooked.
2. Prepare the Sauce: In a separate bowl, whisk together the remaining 1 tablespoon soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, and sesame oil until fully blended. Set aside to use later for stir-frying.
3. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until the pieces turn golden brown and are cooked through, approximately 5 to 6 minutes. Remove the chicken from the pan and set it aside.
4. Sauté the Vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Add sliced red bell pepper, zucchini, and onion. Stir-fry the vegetables for 3 to 4 minutes until they are crisp-tender, maintaining a slight crunch for texture.
5. Add Garlic and Chicken Back: Add the minced garlic to the pan and cook for an additional 30 seconds until fragrant. Return the cooked chicken to the pan with the vegetables.
6. Combine with Sauce and Cashews: Pour the prepared sauce over the chicken and vegetables, tossing everything together to coat evenly. Stir in the roasted unsalted cashews and cook for another 1 to 2 minutes to heat through and meld the flavors.
7. Serve: Serve the cashew chicken stir-fry hot over cooked white or brown rice. Garnish with sliced green onions and sesame seeds if desired for added flavor and presentation.

Notes

• Use low-sodium soy sauce to better control the saltiness of the dish.
• Add chili flakes or a squirt of sriracha to the sauce if you prefer a spicy kick.
• To enhance flavor, toast the cashews lightly in a dry pan before adding them to the stir-fry.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Asian-Inspired