Cashew Chicken Stir Fry
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Some nights, I just need dinner to happen fast without sacrificing flavor. That’s where this Cashew Chicken Stir Fry saves the day. Juicy chicken, crisp veggies, cashews and a ridiculously good sauce, all tossed together in one pan. It’s quick, it’s easy, and it’s the kind of meal that makes you wonder why you ever bothered with takeout. Bonus? It actually tastes even better the next day. (If there are leftovers, which is rare.)
Better Than Takeout Cashew Chicken Stir Fry
You guys know that one-pot meals are totally my thing, and this Cashew Chicken Stir Fry fits right in. What I love most? There’s zero fuss. No long marinating, no fancy techniques, just chop, toss, stir, and eat. It’s also my go-to “clean out the fridge” meal because any veggie works (except, you know, like … cucumbers). And if you somehow have leftovers? They taste even better the next day. That is, if you don’t stand over the stove and eat half of it straight from the pan. No judgement.
Before You Start
Here’s what you need to know before you grab that wok!
The Chicken
Ever wonder why Chinese takeout chicken is always so tender and juicy? It’s all in the velveting technique. Basically, this means a quick marinade with egg white, cornstarch, soy sauce and oil. It gives the chicken the soft yet slightly crispy texture and keeps it from drying out.
- Use chicken breast or thighs – Both work, but thighs stay juicier.
- Marinate for 10 minutes – It doesn’t need long, but don’t skip this step.
- Drain excess marinade before cooking – Too much liquid = steaming instead of stir-frying.
Stir Fry Like a Pro
The secret to a good stir fry? Speed and heat. You want sizzling, slightly charred flavor you get from a wok, not sad, soggy chicken.
- Use a wok or a large skillet – More surface area = better searing.
- Cook the chicken first, then remove it – This prevents overcooking.
- Keep everything moving – Stir constantly to prevent burning.
- Tip: If your pan isn’t hot enough, the chicken will release too much liquid and steam instead of sear. If that happens, remove the chicken, wipe the pan and try again with more heat.
Veggies
Stir-fry veggies should be vibrant, crisp and slightly caramelized – not limp. The key? Cut them evenly and cook them in the right order.
- I used a combination of bell peppers and broccoli, but feel free to use other veggies you may have in your fridge, like zucchini, cauliflower, etc.
- Garlic goes in last – It burns fast, so add it right before the sauce.
- Tip: Blanch the broccoli for 30 seconds before stir-frying. It speeds up the cooking and keeps it nice and green.
Cashews
Cashews are our main ingredient here and they add that sweet, nutty crunch.
- Use roasted cashews
- Add them at the end – This keeps them crunchy instead of soft and chewy.
The Sauce
This sauce is the perfect balance of salty, sweet, and nutty with a little umami kick.
- Mix the sauce ahead of time – Stir-frying moves fast, so have it ready!
- Let it simmer for a minute – This thickens it and helps it coat every bite.
- Don’t drown the stir fry – You want just enough sauce to cling to everything without pooling at the bottom.
Start by whisking together the egg white, cornstarch, soy sauce, and vegetable oil in a bowl. Add the chicken pieces and stir to coat them well. Let the chicken marinate for 10 minutes while you prepare the other ingredients.
Heat vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken. Season lightly with salt and pepper, and stir-fry for about 5-7 minutes until the chicken is fully cooked and slightly golden. You will probably need to do this in batches, I did mine in 2 batches.
Next, toss in the bell peppers and broccoli. Continue to stir-fry for another 3-4 minutes until the vegetables are just tender but still crisp. Add the minced garlic and cook for about 1 minute until fragrant.
Pour in the soy sauce, hoisin sauce, and sesame oil. Stir everything together, making sure the chicken and vegetables are well-coated with the sauce. Cook for an additional 2 minutes to let the flavors meld together.
Finally, stir in the roasted cashews and give the dish a final toss. Garnish with green onions and sesame seeds.
How To Serve
This Cashew Chicken Stir Fry is delicious on its own, but if you want to make it a full meal, try:
Frequently Asked Questions
Can I make this without nuts?
Of course! If cashews aren’t your thing, try toasted sesame seeds, sunflower seeds, pumpkin seeds or even crispy chickpeas.
How do I make this dish gluten-free?
To make this Cashew Chicken Stir Fry gluten-free, use tamari or a gluten-free soy sauce alternative. Ensure all other sauces and ingredients are also labeled gluten-free.
Can I make this dish ahead of time?
Yes, but here’s the trick:
– Make the sauce ahead and store it in a jar in the fridge for up to 5 days.
– Chop the veggies in advance and keep them in an airtight container.
– Marinate the chicken, but don’t cook it yet, it can sit in the fridge for up to 24 hours.
Why is my chicken not browning?
If your chicken looks pale, your pan isn’t hot enough. You need high heat to get that nice sear. You could have also overcrowded the pan, too much chicken at once = steaming instead of frying. Cook in batches!
Can I freeze this stir fry?
I wouldn’t recommend it. Stir fry is best fresh because the veggies lose their crispness when thawed. However, if you must, freeze the chicken and sauce separately. Skip freezing the bell peppers, they get mushy when thawed. Reheat in a pan, not microwave to bring back some texture. Best Plan: Instead of freezing, just prep everything ahead of time and sti-fry it fresh, it only takes 15 minutes!
More Delicious Stir Fries
- Chicken Ramen Stir Fry
- Beef Mushroom Stir Fry
- Korean Beef Stir Fry
- Chicken Green Bean Stir Fry
- Pepper Chicken Stir Fry
- Skillet Spicy Tofu Stir Fry
- Chicken Broccoli Stir Fry
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Cashew Chicken Stir Fry
Video
Ingredients
For the Chicken
- 2 large chicken breasts (cut into bite-sized pieces)
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
For the Stir Fry
- 2 tablespoons vegetable oil
- salt and pepper (to taste)
- 2 medium red bell peppers (julienned, different colors)
- ½ cup broccoli florets
- 2 cloves garlic (minced)
- ¼ cup soy sauce (low sodium)
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- ½ cup roasted cashews
For Garnish
- green onions
- sesame seeds
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Prepare the Chicken:
- In a bowl, whisk together egg white, cornstarch, soy sauce, and vegetable oil. Add chicken pieces, stirring to coat. Allow to marinate for 10 minutes.
Prepare the Stir Fry
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken and season lightly with salt and pepper. Stir-fry until the chicken is fully cooked, about 5-7 minutes.
- Add the bell peppers and broccoli. Continue to stir-fry until vegetables are just tender, about 3-4 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Mix in the soy sauce, hoisin sauce, and sesame oil, combining everything thoroughly for an additional 2 minutes. Stir in the roasted cashews.
- Garnish with green onions and sesame seeds. Serve hot over rice or noodles.
Notes
- Velveting = Juicy Chicken – The egg white + cornstarch marinade keeps the chicken silky and tender, just like your favorite takeout.
- High Heat = Best Stir Fry – Don’t be afraid to crank up the heat! Stir-frying should be quick and hot for the best flavor and texture.
- Veggies Stay Crisp – Cook bell peppers and broccoli just until tender-crisp, not mushy. Stir them in last for maximum crunch!
- Cashews Go in Last – This keeps them crunchy, not soggy. For even more flavor, toast them for 30 seconds in a dry pan before adding.
- Make It Your Own – Swap the cashews for almonds, peanuts, or sunflower seeds. Want it saucier? Add a splash of chicken broth or water at the end.
- Leftovers? Even Better! Store in an airtight container and reheat gently on the stovetop with a splash of water to refresh the sauce.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
