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Cashew Chicken Stir Fry

Cashew Chicken Stir Fry is the perfect combination of a balanced meal and great for weeknights! It’s full of fresh vegetables, crunchy cashews, tender chicken, and umami flavor.

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
1 hr 50 mins
Servings: 4 people
Calories: 448 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Chicken Marinade:
  • 1 lb. boneless, skinless chicken breasts (~2 breasts), diced into 1" cubes
  • salt and pepper to taste
  • 1/4 cup soy sauce
  • 2 Tbsp. sesame oil
  • 1 Tbsp. honey
  • 1 Tbsp. hoisin
  • 1 Tbsp. mirin
Stir Fry:
  • 3 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 1/4 tsp. ground ginger ( or 1 tsp. fresh)
  • 1/4 tsp. garlic powder (or 1 tsp. fresh)
  • 1/2 cup chicken broth
  • 2 Tbsp. cornstarch ( + 2 Tbsp. water)
  • 1/2 cup cashews, toasted
  • 2 large carrots, julienned
  • 1 cup edamame
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup Snow peas

Instructions

    Cup of Yum
  1. In a large bowl, lightly season the diced chicken with salt and pepper, to taste. Don’t forget that you will be adding soy sauce in the marinade and sauce, so be sure not to be too heavy-handed with the salt.
  2. Place the chicken in a large baggie, and add in the ingredients for the marinade. Close the baggie, gently shake making sure to completely coat all the chicken and place in refrigerator to marinate for 1 hour or overnight.
  3. Once you are ready to cook, toast 1/2 cup of cashews over medium heat until light golden brown. Make sure to keep stirring the cashews around so they are evenly toasted and don’t burn. Set cashews aside.
  4. Add in the marinated chicken and brown the chicken over medium high heat, ~5 minutes. Stirring occasionally.
  5. Add the carrots, edamame, bell peppers, snow peas and broccoli (or whatever veggies you prefer to use) to the pan and stir fry for approximately 5 minutes so that the chicken is almost cooked through and the veggies have softened.
  6. Add the soy sauce, sesame oil, ginger, garlic and chicken broth to the pan. Let everything simmer for about 3 minutes, then add in the cornstarch slurry (cornstarch and water mixed together). Mix everything well and heat until thickened.
  7. Add the toasted cashews last to maintain their super nice crunch, and mix slightly. Serve over white rice, and don’t be shy with the sauce!

Notes

  • If you have time to marinate the chicken overnight, I recommend doing so to help develop the flavors in the chicken. 
  • If you have time to marinate the chicken overnight, I recommend doing so to help develop the flavors in the chicken. 
  • You can toast the cashews in advance and keep them in a baggie or container. 

Nutrition Information

Calories 448kcal (22%) Carbohydrates 25g (8%) Protein 36g (72%) Fat 24g (37%) Saturated Fat 4g (20%) Cholesterol 73mg (24%) Sodium 1795mg (75%) Potassium 1072mg (31%) Fiber 6g (24%) Sugar 11g (22%) Vitamin A 7388IU (148%) Vitamin C 81mg (90%) Calcium 72mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 448

% Daily Value*

Calories 448kcal 22%
Carbohydrates 25g 8%
Protein 36g 72%
Fat 24g 37%
Saturated Fat 4g 20%
Cholesterol 73mg 24%
Sodium 1795mg 75%
Potassium 1072mg 23%
Fiber 6g 24%
Sugar 11g 22%
Vitamin A 7388IU 148%
Vitamin C 81mg 90%
Calcium 72mg 7%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.