If you’re craving a vibrant and satisfying dinner that feels both wholesome and indulgent, this Cashew Chicken Stir-Fry Recipe is just the treat you need. Bursting with colorful veggies, tender chicken, and crunchy cashews all coated in a deliciously tangy-sweet sauce, this dish brings a perfect balance of flavors and textures to your plate. It’s fast, easy, and packed with everything that your taste buds will thank you for. Whether you’re cooking for your family or impressing friends, this recipe is sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
All the ingredients for this Cashew Chicken Stir-Fry Recipe are refreshingly simple but incredibly essential for achieving that perfect harmony of taste, texture, and color. Each element plays a role in creating a dish that is both visually appealing and bursting with flavor.
- 1 lb boneless, skinless chicken breasts: The star protein, providing tender and juicy bites that soak up the sauce beautifully.
- 2 tablespoons olive oil: Used for cooking, adding a subtle richness and helping to brown the chicken and veggies.
- ½ cup unsalted cashews: Adds a delightful crunch and nutty flavor that contrasts the tender chicken and crisp vegetables.
- 1 red bell pepper, sliced: Brings vibrant color and sweetness to the dish.
- 1 yellow bell pepper, sliced: Adds a bright note and crisp texture complementing the other veggies.
- 1 cup broccoli florets: Offers a fresh, slightly crunchy bite with a mild earthiness.
- 1 carrot, julienned: Lends a subtle sweetness and lovely orange hue.
- 2 cloves garlic, minced: Provides a punch of aromatic depth and savory richness.
- 1-inch piece of fresh ginger, grated: Imparts a warm, zesty kick that livens up the whole dish.
- ¼ cup soy sauce or tamari: The salty, umami backbone that ties the sauce together (use tamari for gluten-free).
- 2 tablespoons honey: Adds a natural sweetness that balances the savory and tangy flavors.
- 1 tablespoon rice vinegar: Introduces a light acidity that brightens the sauce.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: Helps thicken the sauce to perfect clinginess without heaviness.
- Salt and pepper, to taste: Basic seasonings that enhance every ingredient.
- 1 tablespoon sesame seeds (optional): For a subtle nutty crunch and extra visual appeal.
- 2 green onions, sliced: A fresh, mild onion flavor perfect for garnish and color contrast.
How to Make Cashew Chicken Stir-Fry Recipe
Step 1: Cook the Chicken
Begin by heating 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add your bite-sized chicken pieces, seasoning them generously with salt and pepper. Cook the chicken for about 5 to 7 minutes, allowing it to develop a beautiful golden-brown crust and ensuring it’s cooked through. Once done, remove the chicken from the pan and set it aside—this step is crucial for maintaining each ingredient’s perfect texture later.
Step 2: Toast the Cashews
In the same pan, add the remaining tablespoon of olive oil. Toss in the unsalted cashews and sauté them for 1 to 2 minutes until they turn a lovely golden color. Toasting the cashews inside the skillet infuses them with a richer, nuttier flavor that simply elevates the whole dish. Remove the cashews and set them aside with the chicken.
Step 3: Cook the Vegetables
Next, add the red and yellow bell peppers, broccoli florets, and julienned carrot to the pan. Stir-fry these vibrant veggies for about 4 to 5 minutes, ensuring they retain that perfect balance of just tender and crisp. This step creates a delightful crunch and visually inviting mix that brings life to the plate.
Step 4: Add Aromatics
Now it’s time to layer in the flavors by adding minced garlic and grated fresh ginger to the veggies. Cook everything together for around 1 minute, stirring frequently until their fragrant aromas fill your kitchen. This little burst of scent is always a sign you’re on the right track to something delicious.
Step 5: Mix and Thicken the Sauce
In a small bowl, whisk together the soy sauce or tamari, honey, rice vinegar, and the cornstarch-water mixture. Pour this sauce over your vegetables in the pan, stirring to coat all the ingredients evenly. Allow it to simmer for 1 to 2 minutes until the sauce thickens slightly, providing a glossy finish that clings lovingly to every bite.
Step 6: Combine Chicken and Cashews
Return the cooked chicken and toasted cashews back to the pan. Toss everything together gently but thoroughly so the sauce embraces the chicken and nuts completely. Cook for an additional 2 to 3 minutes to heat everything through, ensuring those flavors meld perfectly before serving.
Step 7: Garnish and Serve
Finish your Cashew Chicken Stir-Fry Recipe by sprinkling sesame seeds and sliced green onions over the top. Not only do they add a lovely visual contrast, but they offer a subtle nutty crunch and fresh pop that round out the dish beautifully.
How to Serve Cashew Chicken Stir-Fry Recipe
Garnishes
Simple garnishes like sesame seeds and green onions take this stir-fry to the next level. They add textural interest and a fresh burst of flavor that complements the richness of the sauce and the crunch of the cashews. Feel free to add thin chili slices if you enjoy a bit of heat!
Side Dishes
Cashew Chicken Stir-Fry Recipe pairs wonderfully with steamed jasmine rice or fluffy brown rice, which soak up the luscious sauce perfectly. For a lighter option, serve it over rice noodles or even a bed of cauliflower rice to keep it low-carb and nutritious.
Creative Ways to Present
To impress your guests, serve this stir-fry in individual mini-wok bowls or over neatly molded rice domes. Another fun idea is to use edible lettuce cups, turning each serving into a handheld delight full of flavors and textures. Presentation makes a difference, and this recipe lends itself beautifully to creative plating.
Make Ahead and Storage
Storing Leftovers
This Cashew Chicken Stir-Fry Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Keep the dish slightly separated from rice if you want to prevent it from soaking and getting mushy.
Freezing
You can freeze leftovers, but it’s best to freeze the chicken and vegetables without rice. Place the stir-fry in an airtight freezer-safe container or bag and store for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat the stir-fry gently in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. This method preserves the texture of the veggies and the crispy nature of the cashews better than microwaving.
FAQs
Can I use other nuts instead of cashews?
Absolutely! While cashews offer a unique creaminess and mild flavor, almonds or peanuts can be good substitutes, just toast them lightly to enhance their flavor and crunch.
Is this recipe gluten-free?
Yes, as long as you use tamari or a gluten-free soy sauce, this Cashew Chicken Stir-Fry Recipe remains completely gluten-free and safe for those with gluten sensitivities.
Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs will add extra juiciness and flavor. Just make sure to cut them into bite-sized pieces and adjust cooking time if needed to ensure they’re cooked through.
How spicy is this dish?
This recipe is mild by default, but you can easily add red pepper flakes or sliced fresh chilies to give it a spicy kick that suits your taste.
What can I do if I don’t have rice vinegar?
If rice vinegar is not on hand, you can substitute with apple cider vinegar or white wine vinegar, but use less as they’re more intense. Lemon juice can also work in a pinch for brightness.
Final Thoughts
Cooking this Cashew Chicken Stir-Fry Recipe is one of those joyful kitchen moments where simplicity meets incredible flavor. It’s a dish full of warmth, color, and comforting textures that always brings smiles to the table. Don’t hesitate to give it a go and make it your own—once you try it, it’s bound to become a fast favorite for weeknights and special occasions alike!
Print
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
A vibrant and flavorful Cashew Chicken Stir-Fry featuring tender chicken, crunchy cashews, and fresh vegetables in a savory honey soy sauce. Quick to prepare, this dish is perfect for a healthy weeknight meal full of texture and taste.
Ingredients
Protein
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables & Nuts
- ½ cup unsalted cashews
- 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
- 2 green onions, sliced (for garnish)
Pantry & Sauces
- 2 tablespoons olive oil
- 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)
Instructions
- Prepare the 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, or until browned and cooked through. Remove the chicken from the pan and set it aside.
- Sauté the cashews: In the same pan, add the remaining 1 tablespoon olive oil. Add the cashews and sauté for 1-2 minutes until golden brown. Remove and set aside.
- Cook the vegetables: Add the bell peppers, broccoli, and carrot to the pan. Cook for 4-5 minutes, stirring occasionally, until the vegetables are just tender but still crisp.
- Add aromatics: Add the garlic and ginger to the pan and cook for 1 minute until fragrant.
- Mix the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, and the cornstarch mixture.
- Combine sauce and vegetables: Pour the sauce over the vegetables and stir to coat. Let it simmer for 1-2 minutes until the sauce thickens.
- Reincorporate chicken and cashews: Return the cooked chicken and cashews to the pan, and toss everything together until evenly coated.
- Finish cooking: Cook for an additional 2-3 minutes to heat through.
- Garnish and serve: Garnish with sesame seeds and green onions. Serve immediately over rice or noodles.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Adjust honey amount to taste for sweeter or less sweet sauce.
- Use fresh vegetables of your choice for variation.
- Sauté cashews carefully to avoid burning as they brown quickly.
- This dish pairs well with steamed jasmine rice or rice noodles.
