A cashew chicken stir fry is the kind of dinner you can get on the table fast without sacrificing texture or flavor. The combination of tender chicken, crunchy cashews, and a glossy soy-based sauce hits the spot when you want something warm and filling. This version keeps the prep simple so you can cook it on a busy weeknight.
The method matters more than the ingredient list. Cooking the chicken first and removing it before the vegetables go in keeps the meat from steaming in its own juices. You end up with golden and crispy edges on the chicken and a crisp-tender bite from the peppers and broccoli. Making this cashew chicken stir fry at home is surprisingly straightforward once you know the key steps.
We use a cornstarch slurry to thicken the sauce right at the end. That step gives you a coat-everything glaze instead of a watery pool at the bottom of the pan. If you want a full meal, steamed jasmine rice underneath does the job. If you enjoyed this, our chicken marengo step is worth trying next. The cashew chicken stir fry works well for weeknight cooking when time is limited.
Why You’ll Love These Cashew Chicken Stir Fry
- Ready in about 25 minutes from start to finish, so it fits a tight schedule.
- Uses one skillet, which means less cleanup and faster heat recovery between steps.
- Toasted cashews add a real crunch that contrasts the soft chicken and vegetables.
- The sauce is balanced between salty, sweet, and nutty without tasting heavy.
- Easy to scale up for vegetable stir fry nights with extra produce.
Ingredients You’ll Need
- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cup raw cashews, unsalted
- 3 tbsp cornstarch
- 3 tbsp neutral oil (such as avocado or canola)
- 1 red bell pepper, sliced into 1/4-inch strips
- 2 cups broccoli florets, cut small
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/3 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1/2 cup water plus 1 tbsp cornstarch for slurry
- 2 green onions, sliced
- Cooked jasmine rice, for serving
Ingredient Substitutions
Chicken thighs: Replace with an equal weight of chicken breast if you prefer leaner meat. Breast cooks faster and dries out quicker, so keep pieces at 1 inch and pull them at medium-high heat as soon as they lose pink centers. Expect a slightly firmer bite and less rendered fat in the pan. Storing leftover cashew chicken stir fry correctly keeps it tasting good for days.
Raw cashews: Use an equal volume of roasted unsalted cashews if that is what you have. Skip the toasting step since they are already browned, and add them at the end to avoid burning. The flavor is deeper but the texture is a touch less creamy inside.
Honey: Swap with an equal amount of maple syrup for a vegan-friendly sweetener. Maple adds a darker note and loosens the sauce slightly, so reduce water by 1 tbsp. The glaze will be a bit thinner but still coats the chicken.
Low-sodium soy sauce: Replace with coconut aminos using a 1:1 ratio for a soy-free version. Coconut aminos is sweeter and less salty, so add a pinch of salt and skip extra honey. The final color stays lighter and the sauce reads milder.
Broccoli florets: Use an equal weight of snap peas if you want a sweeter vegetable. Snap peas cook in 3 minutes and stay crisp, so add them with the pepper rather than ahead. The dish gets a brighter snap and less earthy flavor. For another easy option, check out our irish cream liqueur.
Step-by-Step Instructions
- Toss the chicken pieces with 3 tbsp cornstarch in a bowl until each piece is lightly coated. Let it sit for 5 minutes while you slice the vegetables.
- Place raw cashews in a dry skillet over medium-low heat and toast, stirring often, until they turn pale golden and smell nutty, about 4 minutes. Remove to a plate.
- Add 2 tbsp oil to the same skillet and heat over medium-high heat until it shimmers. Add chicken in a single layer and cook undisturbed for 3 minutes, then flip and cook 2 more minutes until golden and crispy. Transfer chicken to a plate.
- Lower to medium heat and add remaining 1 tbsp oil. Add bell pepper and broccoli; cook 4 minutes, stirring, until broccoli is bright green and pepper strips bend but hold.
- Stir in garlic and ginger; cook 30 seconds until aromatic but not browned. Pour soy sauce, honey, and rice vinegar into the pan and bring to a bubble.
- Whisk 1/2 cup water with 1 tbsp cornstarch, then pour into the skillet. Stir until the sauce thickens to a glossy coat, about 1 minute.
- Return chicken and cashews to the pan; toss 1 minute to warm through. Top with green onions and chicken noodles on the side if you like.
Pro Tips
Dry the chicken well before coating in cornstarch so the slurry sticks and browns instead of steaming. Pat with paper towels if the package looks wet.
Cut all vegetables to a similar size so they finish cooking at the same time. Uneven pieces leave you with raw centers or burnt edges.
Use a heavy skillet that holds heat; pan searing technique works best when the surface does not drop in temperature when food hits it.
Make the sauce mix before you start cooking so you are not measuring with a hot pan in front of you. A small bowl with soy, honey, and vinegar saves the timing.
Toasted nuts lose crunch in leftover sauce, so serve immediately for the best texture contrast.
Common Mistakes to Avoid
Crowding the pan with chicken lowers the heat and gives you gray meat. Cook in two batches if your skillet is under 12 inches.
Adding cashews too early burns them since they toast faster than the meat cooks. Pull them out after step two and wait until the end.
Skipping the cornstarch slurry leaves a thin sauce that slides off the food. Whisk it fresh because it settles if made ahead.
Overcooking broccoli turns it olive-green and soft; pull the pan when it is still bright and snappy. You might also like our vodka press.
Serving Suggestions
Spoon the cashew chicken stir fry over warm jasmine rice to catch the sauce. A focaccia side works if you want something to dip.
Add a quick cucumber salad on the side for a cool contrast to the warm glaze. The acid cuts the richness of the nuts.
For lunch prep, pack the stir fry separate from rice and combine at work so the grains stay firm.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Cashews soften but the dish stays safe and tasty.
Reheat in a skillet over medium-low heat until the chicken reaches 165°F inside. Microwave works but gives softer nuts.
This recipe does not freeze well because the cashews turn spongy and the sauce separates on thaw.
Recipe Variations
Spicy Version
Add 1 tsp crushed red pepper with the garlic and ginger for a warm kick. Use 1 diced fresh chili if you want brighter heat. The sauce stays balanced but reads hotter at the finish.
Low-Carb Option
Serve over cauliflower rice instead of jasmine rice to cut starch. The pan steps stay the same; just skip the grain cook. You get the same glaze with fewer carbs per bowl.
Shrimp Swap
Replace chicken with equal weight peeled shrimp and cook 90 seconds per side. Shrimp curls and turns opaque when done, so watch closely. The cashew sauce pairs well with the sweeter seafood bite.
Extra Veggie
Add 1 cup sliced carrots with the pepper for more color and sweetness. Carrots need 2 minutes longer, so start them first. The dish becomes heartier without changing the sauce.
Cashew Chicken Stir Fry
Description
A cashew chicken stir fry with tender chicken, crunchy cashews, and a glossy soy-honey glaze over crisp-tender peppers and broccoli. It comes together in about 25 minutes using one skillet for fast cleanup and big flavor.
Ingredients
Instructions
-
Coat chicken with cornstarch
Toss the 1.5 lb chicken thighs cut into 1-inch pieces with 3 tbsp cornstarch in a bowl until each piece is lightly coated. Let it sit for 5 minutes at room temperature while you slice the vegetables so the coating can set and the meat stays dry for better browning.
-
Toast the cashews
Place 1 cup raw cashews in a dry skillet over medium-low heat and toast, stirring often, until they turn pale golden and smell nutty, about 4 minutes. Remove them to a plate so they do not burn while you cook the rest of the dish.
-
Sear the chicken
Add 2 tbsp oil to the same skillet and heat over medium-high heat until it shimmers. Add chicken in a single layer and cook undisturbed for 3 minutes, then flip and cook 2 more minutes until golden and crispy; transfer to a plate when the centers reach 74°C (165°F) and the juices run clear.
-
Cook the vegetables
Lower the heat to medium and add the remaining 1 tbsp oil to the skillet. Add red bell pepper strips and broccoli florets; cook 4 minutes, stirring, until broccoli is bright green and pepper strips bend but still hold their shape.
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Add aromatics
Stir in 3 cloves minced garlic and 1 tbsp grated ginger; cook 30 seconds until aromatic but not browned. Keep the heat at medium so the small pieces do not scorch before the sauce goes in.
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Build the sauce
Pour 1/3 cup low-sodium soy sauce, 2 tbsp honey, and 1 tbsp rice vinegar into the pan and bring to a bubble over medium heat. This makes the salty-sweet base that the slurry will thicken in the next step.
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Thicken with slurry
Whisk 1/2 cup water with 1 tbsp cornstarch, then pour into the skillet while stirring. Stir until the sauce thickens to a glossy coat that clings to a spoon, about 1 minute.
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Combine and serve
Return the chicken and toasted cashews to the pan; toss 1 minute to warm through and coat everything in the glaze. Top with 2 sliced green onions and serve over cooked jasmine rice for a full meal.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 4g20%
- Cholesterol 60mg20%
- Sodium 480mg20%
- Total Carbohydrate 38g13%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Refrigerate leftovers in an airtight container within 2 hours of cooking for up to 3 days; cashews soften but the dish stays safe.
- Reheating: Reheat in a skillet over medium-low heat until the chicken reaches 74°C (165°F) inside; microwave works but gives softer nuts, and do not reheat the same portion more than once.
- Pro tip: Dry the chicken well before coating in cornstarch so it browns instead of steaming, and for more weeknight ideas try our honey garlic noodles.
- Serve immediately: Toasted nuts lose crunch in leftover sauce, so plate and eat right away for the best texture contrast.
