Cashew Chicken Stir Fry
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
354 kcal
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Course
Main Course
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Cuisine
Asian
Cashew Chicken Stir Fry
Description
Cashew Chicken Stir Fry combines bite-sized boneless chicken breast with fresh ginger and garlic, quickly cooked to brown on the outside while staying juicy inside. The accompanying sauce blends hoisin sauce, soy sauce, rice vinegar, honey, and chili flakes, creating a layered savory, tangy, and slightly sweet flavor profile. Stir-fried green onions, broccoli florets, and red bell peppers add fresh, tender-crisp vegetables that contrast nicely with the roasted cashews.
The dish is prepared by cooking the chicken in two batches for even browning, then stir-frying the vegetables and nuts before combining all with the sauce to finish. This method ensures the chicken retains moisture and the vegetables keep their bite. The sesame oil in the sauce imparts a subtle nutty depth, complementing the cashews.
Cashew Chicken Stir Fry works well as a main dish served over rice or noodles for a complete meal. The combination of protein and vegetables makes it satisfying for dinner or lunch preparations, and chili flakes can be adjusted for milder or spicier preferences.
For flexibility, boneless skinless thighs can replace the breast, and vegetables like cauliflower or zucchini can substitute the broccoli and bell pepper. When using frozen vegetables, stir-fry only until heated through to maintain texture, then add cashews, chicken, and sauce to finish.
Ingredients
Chicken
- 4 chicken breast cut into 1 inch pieces, boneless skinless
- 1 teaspoon ginger grated or minced, fresh
- 1 tablespoon garlic (minced)
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
Sauce
- ⅓ cup chicken broth ( or water)
- 4 tablespoon hoisin sauce
- 2 tablespoon soy sauce
- 2 tablespoon rice vinegar (or white vinegar)
- 1 tablespoon honey
- ½ teaspoon sesame oil
- 5 cloves garlic (minced)
- 2 tablespoon ginger grated or minced, fresh
- 1 tablespoon cornstarch
- 1 teaspoon chili flakes (optional)
Stir Fry
- 2 tablespoon vegetable oil (divided, or cooking oil of choice)
- 4 green onions (chopped)
- 2 cups broccoli (cut into small pieces/florets, 1 head of broccoli)
- 2 red bell pepper cut into ½ inch pieces, medium
- ¾ cup cashews (unsalted roasted)
Garnish (Optional)
- sesame seeds
- 1 green onion (finely diced)
Instructions
- In a mixing bowl, whisk together all of the sauce ingredients until evenly combined. Set aside.
- In a medium sized bowl or Ziploc bag combine all of the chicken ingredients. Mix until evenly combined.
- In a large skillet, heat ½ tablespoon oil on medium-high heat. Once the oil is shimmering add half the chicken to the pan. Sauté until evenly cooked through and golden brown, about 5-6 minutes. Remove the chicken from the pan and set aside on a large plate or clean bowl.
- Add ½ tablespoon of oil to the pan and cook the remaining chicken for 5-6 minutes. Remove the chicken from the pan and set aside.
- Prepare the stir fry by adding the remaining 1 tablespoon of oil to the pan and sauté the green onions, garlic, ginger, broccoli and bell peppers until tender, about 3-4 minutes.
- Add the cashews to the pan and sauté until lightly toasted, about 1-2 minutes.
- Add the chicken back to the pan. Pour the sauce over the stir fry and toss until evenly combined.
- Bring the sauce to a simmer. Let simmer for 3-4 minutes, or until thickened.
- Serve with rice. Garnish with green onions and sesame seeds. Enjoy!
Notes
- Boneless skinless thighs or breasts can be used interchangeably for the chicken.
- Broccoli and bell peppers may be swapped for vegetables of choice such as cauliflower, carrots, or zucchini.
- When using frozen vegetables, sauté them just until warmed through to keep their texture before adding cashews, chicken, and sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 39g | 78% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 817mg | 34% |
| Potassium | 961mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1678IU | 34% |
| Vitamin C | 83mg | 92% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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