If you’re craving a dish that bursts with vibrant flavors, has a perfect balance of savory and sweet, and offers an irresistible crunch, the Cashew Chicken Stir-Fry Recipe is going to be your new best friend in the kitchen. This recipe combines tender chicken, crisp vegetables, and toasted cashews all coated in a luscious sauce that’s deeply satisfying. It’s quick enough for a busy weeknight yet special enough to serve when guests drop by. Once you try it, you’ll understand why it’s a staple for so many home cooks looking for a comforting yet exciting meal.
Ingredients You’ll Need
Every ingredient in this Cashew Chicken Stir-Fry Recipe plays a crucial role in delivering the authentic texture, flavor, and color that make this dish shine. From the salty depth of soy sauce to the nutty crunch of roasted cashews, these simple but powerful ingredients come together beautifully.
- Soy sauce or Tamari (½ cup): Provides the salty and umami base that flavors the entire dish, with tamari as a great gluten-free option.
- Rice vinegar (2 Tbsp.): Adds a subtle tang that balances out the richness and sweetness nicely.
- Coconut sugar or brown sugar (2 Tbsp.): Introduces a warm, caramelized sweetness without overpowering the savory elements.
- Fish sauce (2 Tbsp.): Enhances the savory complexity with a hint of oceanic depth, essential for authentic stir-fry flavor.
- Sesame oil (2 tsp.): Offers a fragrant, nutty aroma that elevates the entire dish just before finishing.
- Chicken breasts (1 ½ lbs.): The star protein, sliced thinly for quick, even cooking and perfect bite-sized pieces.
- Salt and pepper (½ tsp. each): Essential for seasoning the chicken early on, ensuring delicious flavor throughout.
- Tapioca flour or cornstarch (4 Tbsp.): Helps create a velvety sauce coating the chicken and vegetables and thickens the stir-fry sauce.
- Olive oil (3 Tbsp.): Used for sautéing, it provides a mild body for the stir-fry without overpowering flavors.
- Garlic (2 cloves, crushed): Delivers a punch of aroma and subtle spicy warmth.
- Ginger or ginger paste (2 tsp., crushed): Adds a fresh, zesty kick that complements the garlic perfectly.
- Bell pepper (1 ½ cups, bite-sized): Gives vibrant color and a sweet crunch.
- Broccoli (1 ½ cups, bite-sized): Adds fresh green color and a satisfying crisp texture.
- Dry sherry (â…“ cup): Introduces a delicate sweetness and depth that lifts the sauce.
- Roasted cashews (1 cup, coarsely chopped, divided): Key for that signature delightful crunch and nutty flavor in every bite.
- Green onions (¼ cup, finely chopped): Adds fresh green pops of color and mild oniony brightness as garnish.
How to Make Cashew Chicken Stir-Fry Recipe
Step 1: Prepare the Sauce
Start by whisking together soy sauce, rice vinegar, coconut sugar, fish sauce, and sesame oil in a small bowl. This blend creates the perfect harmony between salty, sweet, and tangy notes that will coat every ingredient lovingly.
Step 2: Season and Coat the Chicken
Place chicken slices in a large zip-top bag and sprinkle with salt, pepper, and half of the tapioca flour. Toss well so each piece gets coated—this will help the chicken stay tender and create a slight crisp when cooked.
Step 3: Cook the Chicken
Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for about 5 to 6 minutes, turning halfway, until the meat is golden and cooked through. Getting a nice sear here adds incredible flavor to the dish.
Step 4: Sauté the Aromatics
Push the chicken to one side and toss in the crushed garlic and ginger. Sauté for about one minute until fragrant—these aromatics infuse the dish with a fresh and punchy spice that makes your kitchen smell amazing.
Step 5: Add the Vegetables
Stir in the bell peppers and broccoli, then reduce heat slightly. Cook for 2 to 3 minutes so the vegetables remain crisp-tender, maintaining their bright color and delightful texture.
Step 6: Deglaze and Add Sauce
Pour the sherry into the pan, scraping up any browned bits from the bottom—this adds extra flavor. Turn the heat down to medium-low and mix in the stir-fry sauce you prepared earlier, letting everything mingle together beautifully.
Step 7: Thicken and Finish
Sift the remaining tapioca flour into the skillet and stir well; the sauce will start to thicken to a glossy coating. Turn off the heat and fold in most of the cashews, reserving some for garnish. This step gives the dish its signature creamy texture with a nutty crunch.
Step 8: Serve and Enjoy
Plate your stir-fry over fluffy rice or low-carb cauliflower rice for a lighter option. Sprinkle with the reserved cashews and chopped green onions on top for that final pop of flavor and color.
How to Serve Cashew Chicken Stir-Fry Recipe
Garnishes
Finishing your Cashew Chicken Stir-Fry Recipe with extra roasted cashews and fresh green onions adds a wonderful texture contrast and bursts of flavor. If you love a bit of zest, a squeeze of lime or a sprinkle of red pepper flakes complements the taste beautifully.
Side Dishes
While this stir-fry is delicious on its own, pairing it with steamed jasmine rice or cauliflower rice helps soak up the savory sauce. A light Asian cucumber salad or simple miso soup also pairs wonderfully for a full, balanced meal.
Creative Ways to Present
Serve your stir-fry in vibrant bowls or over a bed of lettuce wraps for an impressive presentation that adds crunch and freshness. You can also layer it over noodles or even inside crispy spring roll wrappers for a fun twist that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Cashew Chicken Stir-Fry Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. Storing it promptly ensures the flavors stay fresh and the vegetables maintain a nice bite when reheated.
Freezing
Freezing is possible, though the vegetables may soften slightly. Use a freezer-safe container, and freeze for up to one month. Thaw overnight in the fridge before reheating to preserve the best texture.
Reheating
Reheat gently in a skillet over medium heat to keep the chicken moist and the sauce glossy. Avoid microwave reheating when possible to prevent the cashews from becoming soggy and the vegetables from overcooking.
FAQs
Can I use other nuts instead of cashews?
Absolutely! While cashews offer a unique creaminess and crunch, chopped almonds or peanuts can work well too, though they may alter the flavor profile slightly.
Is this recipe gluten-free?
Yes, if you use tamari in place of soy sauce and ensure your other ingredients are gluten-free, this Cashew Chicken Stir-Fry Recipe is perfect for gluten-sensitive diets.
How spicy is this dish?
This recipe is mild by default, but you can easily add chili flakes, fresh chili, or a dash of hot sauce to spice it up according to your taste.
Can I swap the vegetables?
Definitely. Feel free to use snap peas, carrots, zucchini, or even baby corn to customize this stir-fry to your family’s preferences and what’s in season.
What’s the best way to cut chicken for stir-fry?
Slice chicken breasts thinly into 2-inch long strips to ensure quick cooking and tender bites that blend seamlessly with the vegetables and sauce.
Final Thoughts
There’s something truly special about a well-made Cashew Chicken Stir-Fry Recipe that keeps you coming back for more. It’s quick, vibrant, and endlessly satisfying—a dish you’ll want to make again and again. So gather your ingredients, crank up that stove, and dive into this delicious adventure. I promise your taste buds will thank you!
Print
Cashew Chicken Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Description
This vibrant Cashew Chicken Stir-Fry combines tender chicken breast slices with crunchy roasted cashews, fresh bell peppers, and broccoli, all tossed in a savory, slightly sweet homemade stir-fry sauce. Cooked quickly in a skillet, this dish delivers a perfect balance of flavors and textures in just 30 minutes, making it ideal for a satisfying weeknight meal.
Ingredients
Stir-Fry Sauce
- ½ cup soy sauce or Tamari (gluten-free)
- 2 Tbsp rice vinegar
- 2 Tbsp coconut sugar (or brown sugar)
- 2 Tbsp fish sauce
- 2 tsp sesame oil
Chicken and Coating
- 1 ½ lbs chicken breasts (cut into thin, 2-inch long slices)
- ½ tsp salt
- ½ tsp pepper
- 4 Tbsp tapioca flour (or cornstarch), divided
Vegetables and Aromatics
- 3 Tbsp olive oil
- 2 cloves garlic (crushed)
- 2 tsp ginger or ginger paste (crushed)
- 1 ½ cups bell pepper (red or green, cut into bite-sized pieces)
- 1 ½ cups broccoli (cut into bite-sized pieces)
Additional
- â…“ cup dry sherry
- 1 cup roasted cashews (coarsely chopped, divided)
- ¼ cup green onions (finely chopped)
Instructions
- Prepare the Stir-Fry Sauce: In a small bowl, whisk together soy sauce or Tamari, rice vinegar, coconut sugar, fish sauce, and sesame oil until fully combined. Set aside to let the flavors meld.
- Season and Coat the Chicken: Place the chicken slices in a large gallon-sized zip-top bag. In a small bowl, mix ½ teaspoon salt, ½ teaspoon pepper, and 2 tablespoons of tapioca flour. Sprinkle this mixture over the chicken in the bag, then seal and toss to evenly coat every slice.
- Cook the Chicken: Heat 3 tablespoons olive oil in a large skillet or wok over medium-high heat. Add the coated chicken slices and cook for 5-6 minutes, turning halfway through to ensure even browning and thorough cooking.
- Add Aromatics: Once the chicken is cooked, add the crushed garlic and ginger to the skillet. Sauté together with the chicken for about 1 minute until fragrant.
- Cook Vegetables: Add the bite-sized bell pepper and broccoli pieces to the skillet. Reduce heat to medium and cook for 2-3 minutes, allowing the vegetables to soften slightly but remain crisp.
- Deglaze and Add Sauce: Pour in the dry sherry to deglaze the pan, gently scraping the bottom to loosen any browned bits. Reduce heat to medium-low. Pour in the prepared stir-fry sauce and stir well to combine all ingredients.
- Thicken the Sauce: Sift the remaining 2 tablespoons of tapioca flour over the mixture in the pan and stir continuously. The sauce will begin to thicken and coat the chicken and vegetables. Once thickened, turn off the heat and fold in ¾ cup of the chopped roasted cashews.
- Serve and Garnish: Serve the cashew chicken hot over rice or cauliflower rice. Garnish with the remaining cashews and finely chopped green onions. Enjoy your flavorful and crunchy stir-fry!
Notes
- You can substitute tamari for soy sauce to make this gluten-free.
- If you prefer spicy flavors, add a dash of red pepper flakes or sliced chili peppers.
- Use fresh ginger for a more vibrant flavor or ginger paste for convenience.
- Dry sherry can be substituted with a mild dry white wine or chicken broth if preferred.
- For a lower-carb option, serve over cauliflower rice instead of white rice.
- Adjust the quantity of coconut sugar depending on how sweet you like your stir-fry sauce.
