If you love vibrant, flavorful dinners that come together quickly, you are going to adore this Cashew Chicken Stir Fry Recipe. It blends tender chicken, crunchy cashews, and crisp vegetables all coated in a luscious, savory sauce that hits just the right balance of sweet and tangy. This dish is a perfect weeknight winner that feels both indulgent and wholesome, delivering incredible texture and color in every bite. Once you try it, it might just become your new go-to for an easy, crowd-pleasing dinner.
Ingredients You’ll Need
This Cashew Chicken Stir Fry Recipe relies on a handful of straightforward ingredients that bring amazing flavor and texture to the dish. Each one plays a starring role, whether it’s the tender chicken, vibrant veggies, or that signature punch from the sauces and cashews.
- Boneless, skinless chicken breasts: Cut into bite-sized pieces for quick, even cooking and tender bites every time.
- Soy sauce: Adds a salty umami base that deepens the flavor beautifully.
- Oyster sauce: Brings a rich, slightly sweet complexity to the sauce.
- Hoisin sauce: Offers a subtle sweetness and thick texture that ties everything together.
- Rice vinegar: Brightens the dish with a touch of acidity to balance the richer sauces.
- Cornstarch: Helps thicken the sauce so it clings perfectly to every ingredient.
- Vegetable oil: Essential for a good stir-fry, it keeps the chicken juicy and veggies crisp.
- Red and green bell peppers: Provide a colorful crunch and fresh flavor that brighten the plate.
- Sugar snap peas or broccoli florets: Add a sweet snap and vibrant green for freshness and texture.
- Green onions: Bring a mild onion flavor and a fresh, crunchy bite.
- Garlic cloves: Infuse the dish with aromatic warmth and depth.
- Roasted unsalted cashews: For that trademark nutty crunch to elevate texture and flavor.
- Steamed rice: Serves as the perfect base to soak up all the delicious sauce.
How to Make Cashew Chicken Stir Fry Recipe
Step 1: Mix the Sauce
Start by whisking together soy sauce, oyster sauce, hoisin sauce, rice vinegar, and cornstarch in a small bowl. This simple mixture is the flavor powerhouse for your dish, creating a thick, luscious sauce that perfectly complements the chicken and veggies.
Step 2: Cook the Chicken
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the bite-sized chicken pieces and cook, stirring occasionally, for about 5 to 7 minutes until they’re beautifully browned and fully cooked. Then, remove the chicken from the skillet and set aside to keep warm.
Step 3: Stir-Fry the Vegetables
In the same skillet, add the remaining tablespoon of oil. Toss in the sliced red and green bell peppers, sugar snap peas (or broccoli florets), and chopped green onions. Stir-fry these colorful veggies for 3 to 4 minutes until they’re just tender, preserving their crispness. Add the minced garlic last, cooking for just 30 seconds more to release that wonderful fragrant aroma.
Step 4: Combine and Finish Cooking
Return the cooked chicken to the skillet. Pour your prepared sauce over everything, stirring to coat every piece evenly. Cook for an additional 2 to 3 minutes until the sauce thickens and clings to all the ingredients like a flavorful glaze. Right before serving, fold in the roasted cashews for an irresistible crunch.
How to Serve Cashew Chicken Stir Fry Recipe
Garnishes
While the cashews add a satisfying crunch within the dish, a sprinkle of extra chopped green onions or even a few toasted sesame seeds on top takes the presentation and flavor to the next level. These small touches make each serving pop with freshness and color.
Side Dishes
Steamed white or brown rice is the classic, perfect partner for soaking up that savory sauce, but you could also serve your stir fry over quinoa or noodles for a delightful twist. A simple cucumber salad or some steamed greens on the side complements the meal beautifully, adding refreshing balance to the richness of the stir fry.
Creative Ways to Present
For a fun dinner party or meal prep idea, try serving the Cashew Chicken Stir Fry Recipe in individual lettuce cups or over cauliflower rice to keep it light. Alternatively, plating it in a colorful bowl with a sprinkle of fresh herbs like cilantro or basil adds a bright, aromatic touch that guests will love.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store any leftovers in an airtight container in the refrigerator. This Cashew Chicken Stir Fry Recipe stays delicious for up to 3 days, making it a fantastic option for quick lunches or second-day dinners.
Freezing
You can freeze leftovers, but for best texture, separate the cashews before freezing as they may become soft upon thawing. Freeze the stir fry portion in a freezer-safe container for up to 2 months. When ready, thaw overnight in the fridge for easier reheating.
Reheating
Reheat gently in a skillet over medium heat to keep the chicken tender and the veggies crisp, adding a splash of water if necessary to loosen the sauce. Avoid microwaving if you want to preserve the stir fry’s original texture, but if you do, heat in short bursts and stir well between intervals.
FAQs
Can I substitute the chicken with something else?
Absolutely! Tofu is a fantastic vegetarian alternative—just press and cube it before stir-frying. Shrimp or beef strips can also work well if you want to mix things up.
How can I make this dish gluten-free?
Simply swap the soy sauce for a gluten-free tamari or coconut aminos, and double-check that your oyster and hoisin sauces are gluten-free or find suitable substitutes.
Is there a way to make this recipe spicier?
Yes, adding a pinch of red pepper flakes or a drizzle of sriracha when mixing your sauce instantly amps up the heat without overpowering the dish’s balance.
Can I prepare this recipe ahead of time?
You can chop vegetables and marinate the chicken a few hours in advance to save time. However, stir-frying everything just before serving yields the best texture and flavor.
What’s the best way to keep the vegetables crisp?
Cook the vegetables quickly over high heat and avoid overcrowding the pan. This technique ensures they stay tender-crisp rather than soggy, preserving that fresh crunch you want in a stir fry.
Final Thoughts
Making this Cashew Chicken Stir Fry Recipe is like inviting a burst of delicious color and flavor right to your dinner table. It’s straightforward, packed with vibrant fresh ingredients, and endlessly satisfying. Whether you’re cooking for yourself, family, or friends, this dish will bring warmth and happiness to the meal. Give it a whirl—you just might find it’s your new favorite way to enjoy a quick, wholesome dinner.
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Cashew Chicken Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stirfrying
- Cuisine: Asian-Inspired
Description
This Cashew Chicken Stir Fry is a quick and flavorful Asian-inspired dish featuring tender chicken, vibrant bell peppers, crisp sugar snap peas, and crunchy roasted cashews all tossed in a savory sauce. Perfect for a weeknight dinner, it’s served hot over steamed rice for a balanced meal packed with protein and vegetables.
Ingredients
Chicken and Marinade
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
Vegetables and Aromatics
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup sugar snap peas or broccoli florets
- 3 green onions, chopped
- 2 cloves garlic, minced
Other Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup roasted unsalted cashews
- Steamed rice, for serving
Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and cornstarch until smooth. Set this mixture aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables: In the same skillet, heat the remaining tablespoon of oil. Add the sliced red and green bell peppers, sugar snap peas (or broccoli), and chopped green onions. Stir-fry the vegetables for 3 to 4 minutes until they are crisp-tender. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Combine Ingredients: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture. Stir everything together, cooking for 2 to 3 minutes until the sauce thickens and coats all the ingredients evenly.
- Add Cashews and Serve: Stir in the roasted unsalted cashews just before removing from heat. Serve the stir fry hot over steamed rice and garnish with extra chopped green onions if desired.
Notes
- For a spicy kick, add a pinch of red pepper flakes or a dash of sriracha to the sauce.
- You can substitute tofu for chicken to make a vegetarian version.
- For a nut-free option, omit the cashews or substitute with roasted sunflower seeds.
- Ensure the cornstarch is well dissolved in the sauce mixture to avoid lumps.
- Maintain high heat while stir-frying to keep vegetables crisp.
