4.8 from 8 votes
Cashew Chicken Stir Fry
This Cashew Chicken Stir Fry is a quick, easy, and flavor-packed meal with chicken, crisp bell peppers, and cashews, all coated in a savory, slightly sweet sauce. Perfect for busy weeknights, this stir fry comes together in just 35 minutes and tastes better than takeout!
Prep Time
10 mins
Cook Time
15 mins
Marinating Time
10 mins
Total Time
35 mins
Servings:
4
Calories:
324 kcal
Course:
Lunch, Dinner
Cuisine:
Asian, Chinese
Ingredients
For the Chicken
- 2 large chicken breast 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 to taste
- black pepper to taste
- 2 medium bell pepper julienned, different colors, red
- ½ cup broccoli florets
- 2 cloves garlic minced
- ¼ cup soy sauce low sodium
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- ½ cup cashew roasted
For Garnish
- green onions
- sesame seeds
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.
Cup of Yum
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
Serving
1serving
Calories
324kcal
(16%)
Carbohydrates
17g
(6%)
Protein
19g
(38%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.1g
(5%)
Cholesterol
36mg
(12%)
Sodium
935mg
(39%)
Potassium
565mg
(12%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1951IU
(39%)
Vitamin C
87mg
(97%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 324
% Daily Value*
| Serving | 1serving | |
| Calories | 324kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 935mg | 39% |
| Potassium | 565mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1951IU | 39% |
| Vitamin C | 87mg | 97% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.