If you’re craving a dinner that bursts with vibrant colors, delightful crunch, and a balance of savory and sweet flavors, this Cashew Chicken Stir-Fry Recipe is exactly what you need. It combines tender chicken, fresh vegetables, and perfectly roasted cashews all coated in a luscious homemade sauce that’s both comforting and exciting. Whether you’re cooking for your family or whipping up a quick weekday meal, this dish offers a wonderful way to enjoy a wholesome, delicious dinner that feels lovingly made from scratch.
Ingredients You’ll Need
Getting your ingredients together for this Cashew Chicken Stir-Fry Recipe is refreshingly straightforward, with each component playing a crucial role in layering taste, texture, and color in the final dish.
- Boneless, skinless chicken breasts (1 lb): Cut into bite-sized pieces, this protein becomes wonderfully tender and soaks up the flavors beautifully.
- Olive oil (2 tablespoons): Used for stir-frying, it adds a light hint of richness and ensures everything cooks perfectly without sticking.
- Unsalted cashews (½ cup): These add a satisfying crunch and buttery flavor—an absolute must-have in this recipe.
- Red bell pepper (1, sliced): Brings a sweet, juicy pop of color and freshness to the dish.
- Yellow bell pepper (1, sliced): Adds bright, sunny color and a gentle sweetness to balance the savory elements.
- Broccoli florets (1 cup): For a bit of earthiness and green crunch that rounds out the vegetable mix.
- Carrot (1, julienned): Adds a subtle sweetness plus vibrant orange tones for a visually appealing plate.
- Garlic (2 cloves, minced): Essential for that punch of aromatic depth you crave in a stir-fry.
- Fresh ginger (1-inch piece, grated): Provides a warm, zesty hint that lifts the whole dish.
- Soy sauce or tamari (¼ cup): The salty umami backbone that ties every flavor together perfectly.
- Honey (2 tablespoons): Balances the saltiness with a touch of natural sweetness for harmony.
- Rice vinegar (1 tablespoon): Adds a pleasant tang to brighten the sauce.
- Cornstarch mixed with water (1 tablespoon cornstarch + 2 tablespoons water): Thickens the sauce to a lovely gloss coating.
- Salt and pepper (to taste): To season perfectly.
- Sesame seeds (1 tablespoon, optional): For a toasty sprinkling that enhances the presentation and flavor.
- Green onions (2, sliced): Fresh garnish to add color and a mild oniony crunch at the end.
How to Make Cashew Chicken Stir-Fry Recipe
Step 1: Prep and Sear the Chicken
Start by heating 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper for good measure. Let the chicken cook undisturbed for 5 to 7 minutes until each piece is beautifully browned on the outside and cooked through on the inside. Once done, remove the chicken from the pan and set it aside to keep warm while you work on the vegetables.
Step 2: Toast the Cashews
In the same pan, add the remaining olive oil and toss in the unsalted cashews. Sauté them for 1 to 2 minutes until they turn a gorgeous golden brown. Their nutty aroma will fill your kitchen, signaling flavors about to come together. Remove the cashews and set them aside with the chicken.
Step 3: Stir-Fry the Vegetables
Now, add the sliced red and yellow bell peppers, broccoli florets, and julienned carrot into the pan. Cook everything for about 4 to 5 minutes, stirring occasionally to ensure even cooking. You’re aiming for vegetables that are tender yet still boast a pleasant crispness. This contrast creates that signature bite you want in a stir-fry.
Step 4: Add Aromatics
Mix in the minced garlic and grated ginger to the vegetables, stirring them for about 1 minute. The heat will release their fragrances, infusing the dish with a fresh, vibrant essence that’s utterly irresistible.
Step 5: Create and Add the Sauce
In a small bowl, whisk together the soy sauce (or tamari for gluten-free), honey, rice vinegar, and the cornstarch-water mixture. Pour this glossy sauce over the sizzling vegetables in the pan. Stir well to coat everything evenly, then let it simmer gently for 1 to 2 minutes—just long enough for the sauce to thicken and become beautifully shiny.
Step 6: Combine All Elements
Return the cooked chicken and toasted cashews back to the pan. Toss everything thoroughly so each bite is loaded with wonderful flavor and texture. Allow the whole mixture to heat through for an additional 2 to 3 minutes, melding all the ingredients beautifully.
Step 7: Final Touches
Finish off your Cashew Chicken Stir-Fry Recipe by sprinkling sesame seeds and fresh sliced green onions on top. These details elevate the dish with added texture and a burst of freshness, signaling that your meal is ready to enjoy.
How to Serve Cashew Chicken Stir-Fry Recipe
Garnishes
Beyond sesame seeds and green onions, consider adding a few fresh cilantro leaves or a wedge of lime on the side for a zesty lift. These little touches provide brightness and enhance the complexity of flavors in every mouthful.
Side Dishes
This stir-fry pairs beautifully with steamed jasmine or brown rice to soak up all the delicious sauce. You can also serve it over cooked noodles if you prefer, which adds another comforting dimension. For an extra touch of healthiness, a side of simple steamed greens like bok choy or snap peas works wonders alongside this vibrant meal.
Creative Ways to Present
For a dinner party, consider serving the Cashew Chicken Stir-Fry Recipe in individual bowls topped with freshly chopped herbs and sprinkled toasted cashews. Using colorful plates or bowls will emphasize the dish’s vivid colors and make your presentation feel special. Alternatively, turn it into lettuce wraps for a fun, hands-on way to enjoy each bite.
Make Ahead and Storage
Storing Leftovers
Let your stir-fry cool to room temperature before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh and tasty for up to 3 days. This makes it a perfect option for meal prepping or planning ahead for busy nights.
Freezing
While freezing stir-fry can slightly change the texture of the vegetables, you can still freeze your Cashew Chicken Stir-Fry Recipe for up to 1 month. Use a freezer-safe container and be sure to cool it completely before freezing. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. Avoid microwaving if possible, as the heat can make the chicken rubbery and the vegetables soggy. Reheating on the stove helps maintain the dish’s wonderful texture and vibrant flavors.
FAQs
Can I use other nuts instead of cashews?
Absolutely! While cashews provide a creamy crunch that’s classic to this dish, you can swap them for almonds or peanuts if you prefer. Just toast them lightly to bring out their flavor before adding.
Is this recipe gluten-free?
It can be easily made gluten-free by substituting regular soy sauce with tamari. Tamari offers the same rich umami flavor without gluten, making it perfect for those with sensitivities.
What can I do if I don’t have fresh ginger?
If fresh ginger isn’t on hand, you can use about half a teaspoon of ground ginger powder as a substitute. Fresh ginger adds brightness, but the powder still lends that warm, spicy depth.
How spicy is this stir-fry?
This Cashew Chicken Stir-Fry Recipe is mild by default, focusing more on sweet and savory flavors. Feel free to add red pepper flakes or a dash of chili sauce if you want to heat things up.
Can I make this vegetarian?
Definitely! Replace the chicken with extra firm tofu or tempeh, and adjust the cooking times accordingly. The cashews and sauce will still deliver fantastic tastes and textures.
Final Thoughts
If you’re looking for a reliable, flavorful dish that feels both nourishing and exciting, this Cashew Chicken Stir-Fry Recipe should become a staple in your kitchen. It’s simple enough for weeknights but impressive enough to share with friends and family. Dive in and enjoy the delightful fusion of textures and tastes that make this recipe so wonderfully memorable.
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Cashew Chicken Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This vibrant Cashew Chicken Stir-Fry features tender chicken breast pieces sautéed with crunchy cashews and fresh colorful vegetables like bell peppers, broccoli, and carrots. Tossed in a savory-sweet sauce made from soy, honey, and ginger, this quick and easy stir-fry is a satisfying weeknight dinner bursting with flavor and texture.
Ingredients
Protein
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables & Nuts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- ½ cup unsalted cashews
- 2 green onions, sliced (for garnish)
Sauce & Seasonings
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- ¼ cup soy sauce or tamari (for gluten-free)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper, to taste
- 1 tablespoon sesame seeds (optional)
Oils
- 2 tablespoons olive oil
Instructions
- Heat the oil: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat to prepare for cooking the chicken.
- Cook the chicken: Add the bite-sized chicken pieces to the skillet and season them with salt and pepper. Sauté for 5-7 minutes until the chicken is browned and cooked through, then remove it from the pan and set aside.
- Sauté cashews: Add the remaining 1 tablespoon olive oil to the same pan. Add the unsalted cashews and sauté for 1-2 minutes until they become golden brown. Remove the cashews and set them aside.
- Cook vegetables: Add the sliced red and yellow bell peppers, broccoli florets, and julienned carrot to the pan. Stir occasionally and cook for 4-5 minutes until vegetables are tender-crisp.
- Add aromatics: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant to build flavor.
- Prepare the sauce: In a small bowl, whisk together soy sauce or tamari, honey, rice vinegar, and the cornstarch-water mixture to create a thickening sauce.
- Combine sauce and vegetables: Pour the sauce mixture over the vegetables in the pan and stir to coat evenly. Let it simmer for 1-2 minutes until the sauce thickens.
- Return chicken and cashews: Add the cooked chicken and golden cashews back into the pan. Toss everything together until all ingredients are coated in the sauce.
- Heat through: Cook the combined mixture for an additional 2-3 minutes to ensure everything is heated thoroughly and flavors meld.
- Garnish and serve: Sprinkle with sesame seeds and sliced green onions for garnish. Serve the stir-fry immediately over rice or noodles for a complete meal.
Notes
- Use tamari instead of soy sauce to make this recipe gluten-free.
- For a spicier version, add a pinch of red pepper flakes or sliced chili peppers while cooking the vegetables.
- Feel free to substitute olive oil with sesame oil for a more authentic flavor.
- The cornstarch slurry helps to thicken the sauce and gives it a glossy finish.
- Ensure vegetables remain crisp by not overcooking; they should be tender yet still retain some bite.
