Easy Cashew Chicken Stir Fry
Easy Cashew Chicken Stir Fry delivers restaurant-quality flavor in 30 minutes. I’ve made this recipe dozens of times. The trick I discovered is using a hot wok and precise sauce ratios. Crispy and golden texture makes this dish irresistible. Try my Easy Glazed Apricot Chicken for another twist. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Glazed Apricot Chicken and Hearty Irish Vegetarian Stew.
Why This Easy Cashew Chicken Stir Fry Is Pure Comfort
- Fast and easy prep
- Golden crispy texture
- Perfect for busy nights
- Great for meal prep
What You'll Need for Easy Cashew Chicken Stir Fry
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 boneless chicken breasts, sliced into 1-inch pieces
- 1 cup cashews
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 teaspoon black pepper
- Optional: Sliced green onions
- Optional: Toasted sesame seeds
- Optional: Lime wedges
📝 Ingredient Notes
- Chicken: Use fresh chicken for best results. Avoid frozen if possible.
- Cashews: Toast cashews for extra flavor. Use raw or roasted as preferred.
- Bell pepper: Use any color. Red gives more sweetness.
🛒 Tools & Equipment I Recommend
- Non-stick wok — Prevents sticking and ensures even cooking → See on Amazon
- Measuring spoons — Accurate seasoning measurements improve flavor → See on Amazon
How to Make Easy Cashew Chicken Stir Fry
- 1: Heat 1 tablespoon of oil in a large wok over medium-high heat.
- 2: Add the chicken and cook until browned and nearly cooked through, about 5 minutes.
- 3: Add the garlic and ginger. Cook for 1 minute until fragrant.
- 4: Add the bell pepper, broccoli, and cashews. Stir-fry for 3-4 minutes.
- 5: In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, and cornstarch. Add to the wok and cook for 2-3 minutes.
- 6: Stir in the sesame oil. Cook for 1 more minute. Season with black pepper.
- 7: Serve immediately, garnished with green onions if desired.
Cook's Tips for Perfect Easy Cashew Chicken Stir Fry
- Technique: Use a hot wok to sear the chicken and prevent sogginess.
- Common mistake and fix: If the sauce is too thin, mix 1 teaspoon cornstarch with 1 tablespoon water and add to the pan.
- Cooking: Add the broccoli early to avoid overcooking.
- Flavor: Toast cashews before adding to enhance their nuttiness.
Storing & Reheating Easy Cashew Chicken Stir Fry
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 4 days. Make-ahead tip: Make the sauce up to 2 days in advance.
Freezing Easy Cashew Chicken Stir Fry
Freeze in a ziplock bag for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated 350°F oven for 10-15 minutes. Microwave: Reheat in 30-second increments until heated through.
Recipe Notes
- Chef tip: Use a wok for best results. If using a regular pan, reduce heat to prevent burning.
- Best substitution: Replace cashews with almonds or peanuts for a different flavor.
- Make-ahead: Prepare the sauce and ingredients ahead of time for quick assembly.
- Scaling: Double the recipe for a larger batch. Adjust cooking time as needed.
- Troubleshooting: If the chicken is too dry, add 1-2 tablespoons of chicken broth or water when sautéing.
Want to level up this recipe?
Stir-fry pan — Ensures even heat distribution and better sear → Check price on Amazon
Easy Cashew Chicken Stir Fry
Ingredients
Main Ingredients
- 2 boneless chicken breasts, sliced into 1-inch pieces
- 1 cup cashews
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
Seasonings
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 teaspoon black pepper
Optional Toppings
- Sliced green onions
- Toasted sesame seeds
- Lime wedges
Instructions
- 1: Heat 1 tablespoon of oil in a large wok over medium-high heat.
- 2: Add the chicken and cook until browned and nearly cooked through, about 5 minutes.
- 3: Add the garlic and ginger. Cook for 1 minute until fragrant.
- 4: Add the bell pepper, broccoli, and cashews. Stir-fry for 3-4 minutes.
- 5: In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, and cornstarch. Add to the wok and cook for 2-3 minutes.
- 6: Stir in the sesame oil. Cook for 1 more minute. Season with black pepper.
- 7: Serve immediately, garnished with green onions if desired.
Notes
- Chef tip: Use a wok for best results. If using a regular pan, reduce heat to prevent burning.
- Best substitution: Replace cashews with almonds or peanuts for a different flavor.
- Make-ahead: Prepare the sauce and ingredients ahead of time for quick assembly.
- Scaling: Double the recipe for a larger batch. Adjust cooking time as needed.
- Troubleshooting: If the chicken is too dry, add 1-2 tablespoons of chicken broth or water when sautéing.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a ziplock bag for up to 2 months.
- Oven reheat: Reheat in a preheated 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in 30-second increments until heated through.
- Make ahead: Make the sauce up to 2 days in advance.
Nutrition Per Serving
- Calories: 380
- Protein: 20g
- Fat: 18g
- Carbs: 15g
- Fiber: 2g
- Sugar: 1g
- Sodium: 850mg
- Cholesterol: 70mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Cashew Chicken Stir Fry FAQs
Yes, the sauce and ingredients can be prepped in advance. Reheat gently on the stove or in the oven.
Dry chicken often happens if it's overcooked. Cook it just until browned and nearly done, then finish with the sauce.
Yes, store in a freezer-safe container for up to 2 months. Thaw and reheat gently.
Yes, shrimp or tofu work well as substitutes. Adjust cooking time accordingly.
If you don't have hoisin sauce, use 1 tablespoon of sweet bean sauce or 1 tablespoon of peanut butter mixed with 1 teaspoon of soy sauce.
A Warm Final Note
I can’t wait for you to try Easy Cashew Chicken Stir Fry and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
