Cashew Chicken Stir Fry
Cashew chicken is a flavorful and satisfying dish that brings together tender chicken, crunchy cashews, and a rich, savory sauce. Originally inspired by Chinese cuisine, this dish has become a favorite in many households because it’s easy to make, full of texture, and packed with umami flavor.
Equipment
- Large Skillet or Wok
- Cutting board & sharp knife
- Mixing Bowls
- Tongs or wooden spoon
- Measuring Cups & Spoons
- Small whisk or fork
- Rice Cooker (Optional)
Ingredients
For the Chicken
- 1 lb boneless skinless chicken breast (or thighs), cut into bite-sized pieces
- 2 tbsp cornstarch for coating
- 2 tbsp vegetable oil for frying
For the Sauce
- ¼ cup soy sauce
- 1 tbsp oyster sauce optional but adds great depth
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- ½ cup chicken broth or water
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water to thicken
For the Stir-Fry
- ½ cup unsalted cashews
- 1 small onion chopped
- 1 bell pepper any color, diced
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 green onions sliced (for garnish)
- ½ tsp red pepper flakes optional, for spice
For Serving
- Steamed white or brown rice
- Sesame seeds optional, for garnish
Instructions
Step 1: Prep the Chicken (5 minutes)
- Pat the chicken dry with a paper towel, then cut it into bite-sized pieces.
- In a bowl, toss the chicken with 2 tablespoons of cornstarch until evenly coated. This helps it get a light, crispy texture when cooked.
- Pro Tip: Cornstarch not only helps with browning but also makes the sauce cling better to the chicken!
Step 2: Make the Sauce (2 minutes)
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, chicken broth, and sesame oil.
- In a separate small cup, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Set both aside.
- Pro Tip: Whisk the cornstarch slurry right before adding it to the sauce to prevent it from settling at the bottom.
Step 3: Cook the Chicken (6-8 minutes)
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook for about 3–4 minutes on each side until golden brown and fully cooked. Transfer to a plate and set aside.
- Don’t overcrowd the pan! Cooking in batches if needed ensures each piece gets a nice sear instead of steaming.
Step 4: Stir-Fry the Veggies (3-4 minutes)
- In the same skillet, add a little more oil if needed, then toss in the onions, bell peppers, garlic, and ginger. Stir-fry for about 3 minutes until fragrant and slightly softened.
Step 5: Combine Everything (3-4 minutes)
- Return the cooked chicken to the skillet. Stir in the sauce and let everything simmer for 1–2 minutes.
- Pour in the cornstarch slurry and stir continuously for another minute until the sauce thickens and coats the chicken beautifully.
- Add the cashews and mix well.
- Pro Tip: If you want a thinner sauce, add a splash of water or broth at this stage.
Step 6: Serve & Enjoy! (1-2 minutes)
- Remove from heat and garnish with sliced green onions and sesame seeds, if using.
- Serve hot over steamed rice or noodles and enjoy your homemade cashew chicken!
- This dish tastes even better the next day, so don’t be afraid to make extra for leftovers!
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~400-450 kcal
- Protein: ~30g
- Carbohydrates: ~25g
- Fat: ~20g
- Sodium: ~800-1000mg (varies based on soy sauce and added salt)
- Fiber: ~2-3g
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.