If you’re searching for a colorful, flavor-packed dinner that’s delightfully simple and always a crowd-pleaser, Cashew Chicken Stir Fry is about to be your new go-to! This dish is bursting with vibrant veggies, tender chicken, and the irresistible crunch of roasted cashews, all tossed in a sweet and savory sauce that clings to every bite. It’s quick enough for busy weeknights yet impressive enough to wow your guests, bringing a fresh, homemade twist to your usual stir fry routine.
Ingredients You’ll Need
Don’t let the short ingredient list fool you—each item here plays a starring role, contributing to the flavor, texture, and color of this Cashew Chicken Stir Fry. These essentials create a symphony of taste, giving you restaurant-quality results in your own kitchen.
- Chicken breasts: Boneless and skinless for quick, even cooking and succulence in every bite.
- Cornstarch: The secret to a sleek, glossy sauce and velvety chicken texture.
- Soy sauce: Brings that signature umami depth and savory punch to the marinade and sauce.
- Vegetable oil: Perfect for high-heat stir-frying without adding strong flavors.
- Red bell pepper: Adds sweetness and bold red color, for eye-catching appeal.
- Green bell pepper: Offers a fresh, mildly grassy note and crisp bite.
- Sugar snap peas: Sweet, crunchy, and utterly addictive in stir fry form.
- Green onions: Bring mild sharpness and a pop of green throughout the dish.
- Unsalted roasted cashews: The star crunch factor—wait until the end to keep them crisp!
- Low-sodium soy sauce (for the sauce): Prevents things from getting too salty while still packing flavor.
- Hoisin sauce: Sweet, tangy, and complex—think of it as stir fry’s delicious best friend.
- Rice vinegar: Lifts the sauce with a bright, gentle tang.
- Honey: Adds a glimmer of sweetness to balance the savory notes.
- Sesame oil: A little goes a long way, infusing the stir fry with nutty depth.
- Garlic: The aromatic backbone of any good stir fry.
- Ginger: Fresh and zesty, it brings warmth and a slight kick.
- Red pepper flakes (optional): A touch of heat if you like things a little spicy.
- Water + cornstarch: The classic thickener that delivers glossy sauce perfection.
How to Make Cashew Chicken Stir Fry
Step 1: Marinate the Chicken
Start by tossing your bite-sized chicken pieces in a bowl with soy sauce and cornstarch. This extra step ensures your chicken stays super juicy and gets that velvety coating once it hits the pan. Let it sit while you whip up the sauce and prep veggies—it’s a little flavor insurance that pays big returns.
Step 2: Whisk Together the Stir Fry Sauce
In a separate bowl, combine your low-sodium soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, garlic, ginger, and a pinch of red pepper flakes if you’re feeling adventurous. Don’t forget to make the cornstarch-water slurry and whisk it in—this magic combo thickens your Cashew Chicken Stir Fry sauce, creating that irresistible sticky glaze.
Step 3: Sear the Chicken
Heat a splash of vegetable oil in a large skillet or wok over medium-high heat. Add your marinated chicken in a single layer and let it sizzle undisturbed for a couple minutes. Then stir-fry until browned and cooked through, about five minutes total. Remove the chicken to a plate so it stays juicy while you cook the veggies.
Step 4: Stir Fry the Vegetables
Add your remaining oil to the same pan, letting it heat up before tossing in the bell peppers and sugar snap peas. Stir-fry them for two to three minutes—just enough for a tender-crisp bite and that all-important vibrant color. You want the veggies bright and snappy, not limp!
Step 5: Bring It All Together
Return your cooked chicken to the pan, then pour in the luscious sauce. Give everything a thorough toss over the heat, so the sauce coats every piece. Stir in the crunchy cashews and sliced green onions, and cook for another minute or two until everything is heated through and the sauce thickens beautifully. That’s it—your Cashew Chicken Stir Fry is ready to dazzle.
How to Serve Cashew Chicken Stir Fry
Garnishes
Finish your Cashew Chicken Stir Fry with a generous sprinkle of extra sliced green onions and a handful of roasted cashews, if you have some left. A few toasted sesame seeds in white or black add a lovely nutty aroma and top-chef flair. For a pop of freshness, try a scatter of chopped cilantro or a squeeze of fresh lime right before serving.
Side Dishes
Classic steamed white or jasmine rice is perfect for soaking up the beautiful sauce. You can also serve this over brown rice, quinoa, or a tangle of Asian egg noodles. For a lighter twist, spoon the stir fry over a bed of cauliflower rice or crisp lettuce leaves.
Creative Ways to Present
Think beyond the bowl! Stuff your Cashew Chicken Stir Fry into lettuce cups for a refreshing hand-held option, or pile leftovers into a bento lunchbox with other favorite Asian bites. Want a colorful presentation? Serve atop a rainbow of shredded carrots and red cabbage for a party-worthy platter.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), simply transfer your cooled Cashew Chicken Stir Fry to an airtight container. It will keep well in the refrigerator for up to three days, making for a fantastic quick lunch or dinner the next day.
Freezing
This stir fry actually freezes quite well! For the best results, store the chicken and veggies together in a freezer-safe container and keep the cashews separate if possible. When ready to eat, thaw overnight in the fridge and add fresh toasted cashews on top for maximum crunch.
Reheating
To bring leftovers back to life, reheat gently in a skillet over medium heat until warmed through, adding a splash of water or chicken broth to loosen the sauce if needed. If using a microwave, cover loosely and heat in short bursts, stirring between each, to prevent overcooking.
FAQs
Can I make Cashew Chicken Stir Fry with chicken thighs instead of breasts?
Absolutely! Chicken thighs are a fantastic option for extra juiciness and flavor in your Cashew Chicken Stir Fry. Just trim any excess fat, cut into pieces, and follow the recipe as written.
Is this dish gluten-free?
It can be! Simply swap regular soy sauce for a gluten-free version or tamari, and double-check that your hoisin sauce is gluten-free too. With those quick swaps, you’ll have a safe and scrumptious meal for everyone.
How spicy can I make it?
The recipe is mild as written, but feel free to increase the red pepper flakes or add a drizzle of your favorite hot sauce at the very end for extra heat. Adjust to suit your family’s taste buds!
What other vegetables can I use?
This recipe is a chameleon! Try swapping or adding veggies like broccoli, thinly sliced carrots, mushrooms, baby corn, or even zucchini. Use whatever’s fresh and in season for new textures and flavors each time.
Can I make Cashew Chicken Stir Fry vegetarian?
You sure can. Swap the chicken for firm tofu—just press, cube, and pan-fry until golden before continuing with the recipe. The flavors are amazing, and you’ll love the variety!
Final Thoughts
There you have it—everything you need to whip up an unforgettable Cashew Chicken Stir Fry bursting with flavor, color, and that signature cashew crunch. Give it a try and let yourself savor just how quick, fresh, and utterly delicious a homemade stir fry can be. Your tastebuds (and dinner table) will thank you!
