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5.0 from 27 votes

Cashew Chicken Stir Fry

Cashew Chicken Stir Fry is a classic Chinese take out dish. Tender chicken sautéed with fresh vegetables and cashews in a sweet and savory stir fry sauce. It is so simple and easy to make yourself so you can actually skip the take out!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 354 kcal
Course: Main Course
Cuisine: Asian

Ingredients

Chicken
  • 4 boneless skinless chicken breasts (cut into 1 inch pieces)
  • 1 teaspoon fresh ginger (grated or minced)
  • 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 fresh ginger (grated or minced)
  • 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 medium red bell peppers (cut into ½ inch pieces)
  • ¾ cup cashews (unsalted roasted)
Garnish (Optional)
  • sesame seeds
  • 1 green onion (finely diced)

Instructions

    Cup of Yum
  1. In a mixing bowl, whisk together all of the sauce ingredients until evenly combined. Set aside.
  2. In a medium sized bowl or Ziploc bag combine all of the chicken ingredients. Mix until evenly combined.
  3. 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.
  4. 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.
  5. 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.
  6. Add the cashews to the pan and sauté until lightly toasted, about 1-2 minutes.
  7. Add the chicken back to the pan. Pour the sauce over the stir fry and toss until evenly combined.
  8. Bring the sauce to a simmer. Let simmer for 3-4 minutes, or until thickened.
  9. Serve with rice. Garnish with green onions and sesame seeds. Enjoy!

Notes

  • sauté until just warmed through to avoid over cooking the vegetables. Then add the cashews, chicken and sauce as usual.
  • Chicken - boneless skinless thighs or breast can be used for this recipe.
  • Vegetables - broccoli and bell peppers can be substituted for any vegetable of choice. For example, cauliflower, carrots, zucchini, etc.
  • Frozen Vegetables - can be used for this recipe. Follow the recipe as per instructions but only sauté until just warmed through to avoid over cooking the vegetables. Then add the cashews, chicken and sauce as usual.

Nutrition Information

Calories 354kcal (18%) Carbohydrates 22g (7%) Protein 39g (78%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 101mg (34%) Sodium 817mg (34%) Potassium 961mg (27%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 1678IU (34%) Vitamin C 83mg (92%) Calcium 52mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 354

% 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.