This delicious Cashew Chicken Stir Fry is the perfect combination of tender chicken, crunchy cashews and crisp veggies in an irresistibly tasty sauce. It is packed with flavor and can be on the table in just 30 minutes. Plus, it tastes even better the next day!
Satisfy your craving for Chinese food with this easy recipe that will quickly become a favorite. Stir fry dishes are versatile and it's easy to add extra veggies or substitute something for what you have on hand, making it a flexible option when you don't want to run to the store. It's perfect for meal prep - just cook once and enjoy all week long!
Recipe Ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Boneless, skinless chicken breast: Cut the chicken in bite size pieces. Try to cut them about the same size so they cook uniformly & you end up with tender chicken.
- Olive oil: Adding olive oil prevents the chicken and veggies from sticking to the pan.
- Green peppers: These add a pop of color and keep their crisp texture, which gives a nice contrast to the tender chicken.
- Yellow onion: When cooked, they add a savory and sweet flavor to the dish.
- Green onions: These add a mild onion flavor and crisp texture.
- Garlic cloves: Fresh garlic or from a jar--whatever you have on hand.
- Roasted cashews: Select roasted, unsalted cashews. They're often in the bulk section of the grocery store.
- To serve: Garnish with sesame seeds and extra chili flakes. Serve over cooked white rice.
For The Sauce
- Soy sauce: Either regular or low sodium soy sauce would work. Soy sauce adds a bit of salty umami flavor to the sauce.
- Oyster sauce: This sauce adds a depth and richness to the flavor of the sauce. It also helps thicken the sauce and coat the stir fry ingredients.
- Sesame oil: With a rich, nutty flavor this oil enhances the flavor of the sauce.
- Fresh grated ginger: Adds a touch of warmth and a subtle zing.
- Chili flakes: These add a fiery kick of flavor. You can adjust the level of spiciness to your preference.
- Optional: Cornstarch to thicken (note: not keto-friendly).
How to Make This Cashew Chicken Recipe
- Prepare. First, prepare the sauce so it is ready to use in a couple of minutes. To make the sauce, mix all the ingredients in a medium-sized bowl until combined and set it aside. Next, chop the chicken into bite-size pieces.
- Cook. Heat 1 tablespoon of olive oil in a large wok. Add chopped chicken and let it cook over medium heat. Turn occasionally until the chicken is golden brown. Once fully cooked, place the chicken on a plate and cover it.
- Chop. While the chicken is cooking, chop the veggies. First, chop the onion and green bell pepper into bite-size pieces and the green onion into thin slices. Keep some green onion tops to garnish. Then chop garlic into tiny pieces.
- Sauté. Once you remove the chicken from the wok, add another tablespoon of oil and add the chopped bell pepper and onion. Stir until the onion is translucent and the pepper is tender. Next, add sliced green onion and chopped garlic. Stir over heat until fragrant.
- Assemble. Add cooked chicken, roasted cashews, and prepared sauce to the wok. Stir for one or two minutes to coat and let the chicken and vegetables absorb the flavors.
- Finish. Serve warm in individual bowls, with or without white rice. Garnish with sesame seeds, chopped green onion tops, and chili flakes.
Recipe FAQ's
The best way to freeze this recipe is by prepping all the ingredients ahead of time and storing them in freezer bags. Then, when you're ready to cook, thaw the ingredients overnight in the fridge and cook according to the recipe instructions.
Another option is to cook the entire recipe and then freeze it in an airtight container for up to three months. When you're ready to eat it, thaw it overnight in the fridge and reheat it in a pan over medium heat until warmed through.
Cashew chicken is a healthy dish made with lean protein, vegetables, and nuts. While the dish can be high in fat and calories if it is fried or made with a lot of sauce, it can also be a healthy option when made with lean protein and fresh vegetables.
To make a healthier cashew chicken dish, try grilling or baking the chicken instead of frying it and using a light sauce or no sauce at all. You can also add extra vegetables to the dish to make it more nutrient-dense.
Cashew chicken sauce is typically made with soy sauce, water, oyster sauce, sesame oil, ginger, and chili flakes. If you're looking for a keto-friendly version of the sauce, you can swap out the oyster and soy sauce for coconut aminos.
Top Tips
Here's how to make sure your Chinese cashew chicken turns out perfect!
- Roasted cashews. Be sure to use roasted, unsalted cashews. You can find them in the bulk section of most grocery stores.
- Chicken breasts. I like to use chicken breast for this recipe, but you could also use chicken thighs. Be sure to cut them into bite-size pieces before cooking.
- Large wok. This recipe is best cooked in a large wok or skillet over medium-high heat. You can use a large nonstick skillet or Dutch oven if you don't have either of those.
- Prep ahead of time. Have all your ingredients prepped and ready to go before you start cooking. Stir-fries like this one come together quickly, so it's important to be prepared.
- Serve with rice. I like to serve my cashew chicken over white rice, but you could also use brown rice or cauliflower rice.
- Extra veggies. Add other veggies to your taste, like broccoli, carrots, red bell pepper, mushrooms, or whatever suits you best.
Recipe Variations
If you do not have everything on hand for this recipe, try some of these substitutions and variations.
- Green pepper. If you do not have any green peppers, you could use other bell peppers like red, yellow, or orange peppers instead.
- Oyster sauce. You could use hoisin sauce or fish sauce if you do not have oyster sauce.
- Cashews. Swap peanuts, almonds, or walnuts instead.
- Sauce. If you want a spicier sauce, try adding some sriracha or red pepper flakes to the mix.
- Chicken. You could use chicken thighs or tofu if you do not have chicken breast. Just be sure to adjust the cooking time accordingly.
- Keto modifications. If you're on a keto diet, use liquid aminos instead of soy sauce. Also, use very little oyster sauce or don't use it.
Storage & Reheating
To store: Keep leftovers (which taste even better the following day) in an airtight container in the fridge for up to five days.
To reheat: Place leftovers in a pan and reheat on the stove or place on a microwave safe plate and heat in the microwave until warm throughout. Add a splash of chicken broth or water if the sauce needs to be loosened.
Easy Sides to Pair with This Cashew Chicken Stir Fry Recipe
If you want to keep things super simple, pair your cashew chicken stir-fry with roasted broccoli or fried rice. If you're up for putting in a little more effort, here are some easy side dish ideas that will go well with the flavors in this recipe:
- Chicken Fried Rice
- Veggie Lo Mein
- Garlic Ginger Bok Choy
- Spicy Sesame Green Beans
- Fried Edamame
- Asian Cucumber Salad
- Spring Rolls
- Dumplings
- Potstickers
More Chicken Recipes
- Honey Mustard Chicken
- Pineapple BBQ Chicken Foil Packets
- Chicken Fried Rice
- Sheet Pan Sticky Sesame Chicken
Did you make this recipe? Leave a star rating and I'd love to hear from you in the comments below.
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Cashew Chicken Stir Fry
Ingredients
Stir Fry
- 2 pounds boneless skinless chicken breasts
- 2 Tablespoons olive oil
- 1 large green bell pepper (or 2 small ones)
- 1 medium yellow onion
- 2 green onions
- 2 garlic cloves, minced
- 1 cup roasted cashews
- 1 Tablespoon sesame seeds, for garnish
Sauce
- ½ cup soy sauce
- ¼ cup water
- ¼ cup oyster sauce
- 2 teaspoons sesame oil
- 2 teaspoons grated fresh ginger
- 1 teaspoon chili flakes
- 2 teaspoons cornstarch, to thicken (optional)
Instructions
- First, prepare the sauce so you have it ready to use in a couple of minutes. To make the sauce, mix all the ingredients in a medium-sized bowl until combined. Set it aside.
- Next, chop the chicken into bite-size pieces. Then, heat 1 tablespoon of olive oil in a large wok. Add chopped chicken and let it cook over medium heat. Turn occasionally until the chicken is golden brown. Once fully cooked, place the chicken on a plate and cover it.
- While the chicken is cooking, chop the veggies. First, chop the onion and green bell pepper into bite-size pieces and the green onion into thin slices. Keep some green onion tops to garnish. Then chop garlic into tiny pieces.
- Once you remove the chicken from the wok, add another tablespoon of oil. Add the chopped bell pepper, and onion. Stir until onion is translucent and pepper is tender.
- Add sliced green onion and chopped garlic. Stir over heat until fragrant.
- Add cooked chicken, roasted cashews, and prepared sauce. Stir for one or two minutes to let the chicken and vegetables absorb the flavors.
- Serve warm in individual bowls, with or without white rice. Garnish with sesame seeds, chopped green onion tops, and chili flakes.
Notes
- Add other veggies to your taste like broccoli, carrots, or red bell pepper.
- To store: Keep leftovers (which taste even better the following day) in an airtight container in the fridge for up to five days.
- To reheat: Place leftovers in a pan and reheat on the stove or place on a microwave safe plate and heat in the microwave until warm throughout. Add a splash of chicken broth or water if the sauce needs to be loosened.
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