If you’re craving a dish that bursts with vibrant colors, fresh flavors, and a satisfying crunch, then this Cashew Chicken Stir-Fry Recipe is an absolute must-try. It’s the perfect harmony of tender chicken, roasted cashews, and a lively medley of crisp vegetables all brought together in a savory-sweet sauce. What I love most is how effortlessly this recipe comes together in under 30 minutes, making it an ideal weeknight dinner that feels special and nourishing every time you make it.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the secret to this Cashew Chicken Stir-Fry Recipe’s magic. Each component plays a vital role—from the crunchiness of cashews to the vibrant mix of vegetables, to the zingy soy-based sauce that ties everything together.
- 1 lb boneless, skinless chicken breasts: Cut into bite-sized pieces for quick and even cooking.
- 2 tablespoons olive oil: Divided use to ensure every element sizzles perfectly without sticking.
- ½ cup unsalted cashews: Adds a toasty crunch and nutty flavor that’s simply irresistible.
- 1 red bell pepper: Sliced thinly to bring sweetness and bright color to the dish.
- 1 yellow bell pepper: Another layer of crunch and visual appeal for a stunning plate.
- 1 cup broccoli florets: Provides that fresh green bite and healthy dose of fiber.
- 1 carrot: Julienned for a subtle sweetness and a pop of vibrant orange on your plate.
- 2 cloves garlic: Minced finely to infuse the stir-fry with aromatic depth.
- 1-inch piece of fresh ginger: Grated for a zesty punch that balances the sweetness perfectly.
- ¼ cup soy sauce or tamari: For that umami-packed, salty-sweet backbone; tamari keeps it gluten-free.
- 2 tablespoons honey: Adds a light sweetness that harmonizes the flavors.
- 1 tablespoon rice vinegar: Gives a subtle tang and brightness to the sauce.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: Thickens the sauce to just the right consistency.
- Salt and pepper: To taste, enhancing all the natural flavors.
- 1 tablespoon sesame seeds (optional): Sprinkled on top for an extra nutty crunch.
- 2 green onions: Sliced thinly to garnish and add a fresh, subtle kick.
How to Make Cashew Chicken Stir-Fry Recipe
Step 1: Prepare and Cook the Chicken
Begin by heating 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Toss your bite-sized chicken pieces seasoned lightly with salt and pepper right into the hot pan. Cook them for about 5 to 7 minutes, turning often, until they’re beautifully browned and cooked through. Once done, take them out carefully and set aside — they’ll be reunited with the rest of the ingredients soon.
Step 2: Toast the Cashews
In the same skillet, add the remaining tablespoon of olive oil, then toss in the unsalted cashews. Sauté them for 1 to 2 minutes until they’re golden brown and aromatic. This step unlocks their rich flavor and satisfying crunch. Once toasted, remove the cashews from the pan and set them aside with the chicken.
Step 3: Stir-Fry the Vegetables
Now it’s time to introduce the vibrant vegetables. Add the sliced red and yellow bell peppers, broccoli florets, and julienned carrot to the skillet. Stir-fry for about 4 to 5 minutes, making sure you keep the veggies moving so they cook evenly. You want them just tender but still retaining that perfect crispness—it’s all about texture here!
Step 4: Add Aromatics
Once the vegetables are nearly there, toss in the minced garlic and freshly grated ginger. Cook everything together for an additional minute, allowing those fragrant aromas to fill your kitchen. This step really elevates the whole dish.
Step 5: Make the Sauce
In a small bowl, whisk together the soy sauce or tamari, honey, rice vinegar, and your cornstarch and water mixture. Pour this flavorful sauce over the vegetables in the skillet and stir well to coat everything evenly. Let it simmer for a minute or two until the sauce thickens just enough to cling lovingly to each bite.
Step 6: Combine Chicken, Cashews, and Sauce
Return the cooked chicken and toasted cashews to the pan. Toss everything together with gentle care, ensuring that every piece is bathed in sauce and perfectly heated through. This step is where all your efforts come together in a delicious symphony of taste and texture. Cook for an additional 2 to 3 minutes to meld all the flavors beautifully.
How to Serve Cashew Chicken Stir-Fry Recipe
Garnishes
For that extra special touch, sprinkle toasted sesame seeds over the top along with thinly sliced green onions. These garnishes don’t just add visual appeal; they provide a delightful extra crunch and fresh burst of flavor that makes every mouthful sing.
Side Dishes
This Cashew Chicken Stir-Fry pairs wonderfully with steamed jasmine rice, fluffy brown rice, or even soba noodles if you’re feeling adventurous. Each option soaks up the luscious sauce beautifully and enhances your meal’s overall heartiness.
Creative Ways to Present
Want to make your meal extra fun? Serve the stir-fry inside crispy lettuce cups for a hand-held feast, or pile it high atop cauliflower rice for a low-carb alternative. You can even turn it into a vibrant bowl by adding avocado slices and a drizzle of sriracha for a spicy kick that livens things up.
Make Ahead and Storage
Storing Leftovers
Allow any leftovers to cool completely before storing them in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to 3 days, making it easy to enjoy this tasty dish again without the effort of cooking from scratch.
Freezing
While best enjoyed fresh, you can freeze portions of this Cashew Chicken Stir-Fry Recipe. Pack it tightly in freezer-safe containers and freeze for up to 2 months. To preserve the best texture, consider freezing the chicken and sauce separately from the vegetables if possible.
Reheating
Reheat leftovers gently in a skillet over medium heat to keep the chicken tender and the vegetables crisp. If microwaving, do so in short bursts and stir occasionally to maintain the dish’s fresh taste and texture.
FAQs
Can I use other nuts instead of cashews?
Absolutely! Almonds or peanuts are great alternatives that add their own unique crunch and flavor. Just toast them lightly to bring out their best.
Is this recipe gluten-free?
Yes! Simply swap soy sauce for tamari, which is a gluten-free alternative, to keep the dish safe for gluten sensitivities without sacrificing taste.
Can I make this recipe vegetarian or vegan?
Sure thing. Replace the chicken with firm tofu or tempeh and use a vegan-friendly sweetener instead of honey. The stir-fry will still be delicious and satisfying.
What can I do if I don’t have fresh ginger?
Ground ginger can be used in a pinch—just start with about half a teaspoon and adjust to taste. Fresh ginger gives a brighter flavor, but ground still works well.
How spicy is this Cashew Chicken Stir-Fry Recipe?
This recipe is naturally mild, but you can easily add red pepper flakes or a drizzle of chili sauce to bring some heat if you like your stir-fry with a little kick.
Final Thoughts
I really hope you give this Cashew Chicken Stir-Fry Recipe a whirl because it’s one of those dishes that never fails to impress, whether for a quick dinner or to wow guests. With its combo of crisp veggies, tender chicken, and crunchy cashews swimming in a silky sauce, it’s a comfort food that feels both special and wholesome. Enjoy every bite!
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 breast, crunchy cashews, and a colorful mix of vegetables tossed in a tangy honey-soy sauce. Ready in just 25 minutes, this dish is a perfect weeknight dinner served over rice or noodles.
Ingredients
Chicken and Nuts
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup unsalted cashews
- 2 tablespoons olive oil
Vegetables
- 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
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
- Salt and pepper, to taste
Garnish
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced (for garnish)
Instructions
- Heat oil and cook chicken: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for 5-7 minutes until browned and cooked through, then remove the chicken from the pan and set it aside.
- Sauté cashews: In the same pan, add the remaining 1 tablespoon of olive oil. Add the cashews and sauté for 1-2 minutes until golden brown. Remove and set aside with the chicken.
- Cook vegetables: Add the sliced bell peppers, broccoli florets, and julienned carrot to the pan. Cook for 4-5 minutes, stirring occasionally, until the vegetables are just tender but still crisp.
- Add aromatics: Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Prepare and add sauce: In a small bowl, whisk together soy sauce or tamari, honey, rice vinegar, and the cornstarch-water mixture. Pour this sauce over the vegetables in the pan and stir to coat. Let it simmer for 1-2 minutes until the sauce thickens.
- Combine and finish: Return the cooked chicken and cashews to the pan, tossing everything together until evenly coated with the sauce. Cook for an additional 2-3 minutes to heat through.
- Garnish and serve: Sprinkle with sesame seeds and sliced green onions. Serve immediately over cooked rice or noodles for a complete meal.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- You can substitute honey with maple syrup or agave nectar for a vegan version, but the recipe is not fully vegan due to chicken.
- Adjust the amount of ginger and garlic to suit your taste preference.
- If you prefer a spicier dish, add some red pepper flakes or sliced fresh chili during cooking.
- Ensure not to overcook the vegetables to maintain their crisp texture.
