Cashew Chicken Stir-Fry 4 Ways Joyful

I’m Anna, and if your weeknights feel like a race against the clock, you’re in the right place! I’m absolutely obsessed with sharing simple, flavorful chicken recipes that actually make everyday cooking easier and, honestly, way more joyful. Forget waiting for the delivery driver; we’re making the freshest, crunchiest Cashew Chicken Stir-Fry right now. This recipe is proof that you can get that amazing, savory takeout flavor—complete with perfectly crisp veggies and tender chicken—on the table in under 20 minutes. Seriously, it moves fast! I promise this will become your new go-to when you need a delicious, speedy dinner solution.

Gathering What You Need for Your Cashew Chicken Stir-Fry

When you’re making a stir-fry, especially something as quick as this Cashew Chicken Stir-Fry, speed is everything! You absolutely have to embrace mise en place—that’s just a fancy way of saying get everything chopped, measured, and ready before the heat goes on. Once you start cooking, it’s a whirlwind, and you won’t have time to stop and mince garlic. Trust me on this; having all your components lined up makes the 20-minute cook time feel totally achievable and stress-free.

We’re cooking for about four people here, so the quantities are perfect for a family meal. Take a look below, make sure everything is prepped exactly as planned, and then we can move on to the fun part!

Ingredients for the Perfect Cashew Chicken Stir-Fry

Prep every single thing before turning on the stove for your Cashew Chicken Stir-Fry. Uniform cuts mean uniform cooking, which is key to that perfect texture!

Component	Amount	Preparation Notes
Boneless, skinless chicken breasts	1\u00bd pounds	Cut into 1-inch pieces
Cornstarch (for coating)	2 tablespoons
Salt and Black Pepper	\u00bd teaspoon salt / \u00bc teaspoon pepper
Raw cashews	1 cup
Vegetable oil	3 tablespoons, divided
Garlic	4 cloves	Minced
Fresh ginger	1 tablespoon	Grated
Red bell pepper	1 large	Cut into 1-inch pieces
Yellow bell pepper	1 large	Cut into 1-inch pieces
Broccoli florets	2 cups
Onion	1 medium	Cut into wedges
Snow peas	1 cup	Trimmed
Green onions	6 stalks	Cut into 1-inch pieces (separate white/green parts)
Chicken broth	\u00bd cup	Low-sodium preferred
Soy sauce	3 tablespoons	Low-sodium preferred
Hoisin sauce	2 tablespoons
Honey	2 tablespoons
Rice vinegar	1 tablespoon
Sesame oil	2 teaspoons
Cornstarch (for sauce)	1 tablespoon
Garlic powder, ground ginger, onion powder	1 teaspoon each
Garnish	Sesame seeds, sliced green onions, red pepper flakes	For serving

Essential Equipment for Your Cashew Chicken Stir-Fry

To get that authentic, high-heat sear that makes a stir-fry amazing instead of soggy, you absolutely need the right tools. For this Cashew Chicken Stir-Fry, the star piece of equipment is a large skillet or, ideally, a wok. You need plenty of surface area so you aren’t crowding the ingredients when they hit the heat—crowding equals steaming, and we want crispness!

You’ll also want a couple of mixing bowls for prepping the chicken and whisking the sauce. Having these ready means you can move lightning-fast once the cooking actually starts!

Step-by-Step Instructions for Making Cashew Chicken Stir-Fry

Okay, now that everything is chopped and waiting patiently, it’s time for action! Remember, we are moving quickly here, so keep your spatula handy. The total cook time is only about 15 minutes, so pay attention to the heat levels. This process ensures every bite of your Cashew Chicken Stir-Fry is perfectly cooked.

Toasting the Cashews and Preparing the Coating

First things first: we need to wake up those cashews! Place your raw cashews in that large, dry skillet or wok over medium heat. You’ll toast them for about 3 or 4 minutes, stirring them constantly—don’t walk away, or they’ll burn faster than you think! You want them golden brown and smelling nutty. Once they hit that sweet spot, scoop them out onto a plate and set them aside. They need to rest so they stay crunchy.

Next, grab your chicken pieces. In a bowl, toss them gently with the initial 2 tablespoons of cornstarch, salt, and pepper. Make sure every piece gets a light, even coating. This little dusting is what gives the chicken that signature crisp exterior when it hits the hot oil.

Whisking the Savory Sauce Base

While the chicken sits coated, let’s put together our flavor bomb. In a separate small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, the remaining 1 tablespoon of cornstarch, and all your dry seasonings—garlic powder, ginger powder, and onion powder. You need to whisk this really well until that cornstarch is completely dissolved. Lumps are the enemy here, so keep whisking until it looks smooth and glossy. Set this sauce right next to your stove!

Searing the Chicken to Perfection

Now, turn that skillet or wok up to medium-high heat. Add 2 tablespoons of vegetable oil and let it shimmer—that means it’s hot enough! Carefully add your coated chicken in a single layer. Don’t overcrowd the pan; if you have too much chicken, work in two batches so you can properly sear it. Cook for 3 to 4 minutes on one side, then flip. Cook until it’s golden brown all over and, just to be safe, check that the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to the plate you used earlier and let it wait its turn.

Stir-Frying Aromatics and Vegetables

Reduce the heat slightly, add the last tablespoon of oil to the pan, and toss in your minced garlic and grated fresh ginger. Stir them fast for only about 30 seconds until you can really smell them—don’t let them burn! Now, dump in your bell peppers, broccoli, and onion wedges. Stir-fry these hard for 4 to 5 minutes. We want them crisp-tender, not mushy! After that, toss in the snow peas and the white parts of your green onions, and stir for just 2 more minutes.

Finishing the Cashew Chicken Stir-Fry

Time for the grand finale! Return the seared chicken to the pan, and bring back those toasted cashews. Pour that beautiful sauce mixture right over everything. Crank the heat back up to high and stir constantly for 2 to 3 minutes. You’ll see the magic happen as the sauce bubbles and thickens up, clinging perfectly to every piece of chicken and vegetable. Finally, stir in the green tops of the green onions right at the very end. Serve this incredible Cashew Chicken Stir-Fry over rice immediately!

Tips for Success with Your Cashew Chicken Stir-Fry

Achieving that restaurant-quality texture in your home kitchen for this Cashew Chicken Stir-Fry really comes down to heat management. This isn’t the time to be timid! You must use high heat, especially once the vegetables go in, to get that characteristic sear rather than letting everything steam itself into sogginess.

If your pan isn’t massive—and most home pans aren’t truly wok-sized—you have to cook the chicken in batches. I know it feels like extra work, but crowding the pan drops the temperature instantly, and suddenly you’re boiling the chicken instead of searing it. Cook the chicken until it hits that safe 165°F internal temperature, pull it out, and then move on to the veggies.

Another pro tip that makes a huge difference is toasting those cashews first. I know it feels like an extra step, but it truly brings out their nutty flavor and ensures they stay wonderfully crunchy when you toss them back in at the very end. Also, please, please prep everything beforehand! Once you start frying, everything happens in seconds, and having your sauce whisked and your veggies cut saves the whole operation.

Ingredient Notes and Simple Substitutions

Don’t panic if you are missing one tiny item; this recipe is pretty forgiving as long as you keep the structure! For the vegetables, remember we cut everything to uniform size—1-inch pieces for the peppers and wedges for the onion. This means they cook evenly, so stick to those general sizes.

If you don’t have fresh ginger on hand for the sauce or aromatics, you can absolutely use ground ginger, but I’d start with about half a teaspoon, as dried spices are much stronger than fresh. Also, if you’re out of hoisin sauce, a mix of extra soy sauce and a touch of brown sugar can help mimic that sweet, thick flavor, though it won’t be exactly the same.

For the chicken, boneless, skinless thighs work wonderfully too if you prefer darker meat; just make sure they are trimmed and cut into those 1-inch pieces for consistent cooking. If you are looking for other quick chicken ideas, check out my easy soy garlic chicken thighs!

Serving Suggestions for Cashew Chicken Stir-Fry

This amazing Cashew Chicken Stir-Fry is packed with flavor and texture, but it really needs a good base to soak up all that incredible sauce you just made. Plain steamed white rice is my absolute favorite go-to—it’s neutral, fluffy, and lets the savory sauce shine. It’s the classic partner for a reason!

If you’re looking to keep it low-carb, brown rice or even cauliflower rice works perfectly well as a substitute. For an extra pop of freshness, try serving this over a bed of lightly steamed or blanched broccoli stems that you might have chopped up but didn’t use in the main stir-fry. A final drizzle of plain sesame oil right before serving really enhances the aroma. A little sprinkling of those red pepper flakes is essential if you like a little heat cutting through the sweetness of the honey! You can find more inspiration for quick meals like this here.

Storing and Reheating Leftover Cashew Chicken Stir-Fry

If you managed to have any of this glorious Cashew Chicken Stir-Fry left over—which is impressive because it usually vanishes!—storage is easy, but you have to follow one key rule from my notes to keep it great.

The biggest enemy of leftovers is moisture, especially when it comes to those beautiful, crunchy cashews. So, store the main chicken and vegetable mixture separately from the cashews. This keeps the nuts from getting soft and disappointing when you reheat them tomorrow. It only takes a quick minute to add them back in! If you want to see more of my favorite weeknight recipes, follow along on Pinterest.

Reheating is best done quickly on the stovetop, but the microwave works in a pinch. Just add a tiny splash of water or broth before microwaving to help steam the vegetables back to life.

Storage Item	Container Type	Duration
Stir-Fry Mix	Airtight container	Up to 3 days
Cashews	Small, separate container	Up to 1 week

Understanding the Nutrition in Your Cashew Chicken Stir-Fry

I always want you to feel good about what you’re feeding your family, even when you’re whipping up something fast like this Cashew Chicken Stir-Fry. This recipe is surprisingly balanced, packing a good punch of protein from the chicken and healthy fats from the cashews. We aren’t using a ton of oil, and we skip the deep-frying step, which keeps things much lighter than traditional takeout. For more lighter options, check out my healthy and light recipes.

Based on the ingredients we used here, I’ve put together some estimated numbers per serving below. Remember, these are just ballpark figures to give you a general idea of what you’re eating!

Nutrient	Estimated Amount (Per Serving)
Calories	495
Protein	42g
Fat	21g
Carbohydrates	38g

Disclaimer Regarding Nutritional Data

Please know that these nutritional estimates are based on the specific ingredient amounts listed in the recipe and standard database averages. Your actual totals will definitely vary depending on the exact brand of soy sauce, the type of honey you use, or how much oil you soak up while stir-frying. Think of this as a helpful guideline rather than a precise lab report!

Share Your Experience Making Cashew Chicken Stir-Fry

I truly hope this recipe has brought some speed and joy into your kitchen this week! Did you manage to get that perfect crisp on your veggies? I’d love to hear how your Cashew Chicken Stir-Fry turned out. Drop a star rating below, or better yet, leave a comment telling me what you loved most about making it!

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