You know those nights? The ones where you’re staring into the fridge, a million to-dos still swirling in your head, and the thought of making something complicated feels absolutely exhausting? Yeah, I have those nights *all* the time. And that’s exactly when I pull out this cashew chicken stir fry recipe. It’s honestly a lifesaver. It’s that perfect balance of comforting and vibrant, familiar yet exciting, and best of all, it’s surprisingly quick. Forget those takeout menus you’re about to dial; this homemade cashew chicken stir fry is about to become your new weeknight champion. It’s got that lovely sweet and savory glaze coating tender chicken and crunchy cashews, all served over fluffy rice. It’s the kind of meal that makes everyone in the house happy, from the pickiest eaters to the most discerning palates. Honestly, it’s become as beloved in my kitchen as my grandma’s lasagna, and that’s saying something!
What is a cashew chicken stir fry?
So, what exactly are we talking about when we say cashew chicken stir fry? Think of it as a classic Chinese-American takeout favorite, but made right in your own kitchen, fresher and (if I do say so myself) even tastier. It’s essentially tender pieces of chicken, usually cut into bite-sized cubes or strips, stir-fried until they’re golden and juicy. Then, we toss in those wonderfully satisfying crunchy cashews, along with a medley of fresh veggies if you like (though sometimes I keep it super simple with just chicken and cashews!). The magic really happens with the sauce: a rich, glossy, slightly sweet, and savory concoction that coats everything beautifully. It’s not overly spicy, making it perfect for just about everyone. It’s essentially comfort food with a kick, a delightful dance of textures and flavors that keeps you coming back for bite after bite.
How do you make cashew chicken stir fry?
Quick Overview
This cashew chicken stir fry comes together in a flash! We’ll marinate the chicken briefly for extra tenderness, then quickly stir-fry it until golden. Next, the sauce gets whisked together and simmered until thickened, coating the chicken and a generous handful of crunchy cashews. It’s all about high heat and quick cooking to keep everything juicy and perfectly textured. The whole process is designed for maximum flavor with minimal fuss, making it your new go-to for a delicious homemade meal that rivals any restaurant version. Trust me, it’s easier than you think!
Ingredients
For the Chicken & Marinade: For the Chicken & Marinade: For the Chicken & Marinade: For the Chicken & Marinade
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
2 tablespoons soy sauce (use low-sodium if you prefer)
1 tablespoon Shaoxing wine (or dry sherry, or even mirin if that’s all you have!)
1 teaspoon cornstarch
1/2 teaspoon sesame oil
A pinch of white pepper (optional, but nice!)
*Why these ingredients? The chicken thighs stay super moist and tender, but breasts work too if that’s your preference. The marinade is key for flavor and helps create a lovely crust when it hits the hot pan. Shaoxing wine adds a lovely depth of flavor that you can’t quite replicate, but I’ve got alternatives if you can’t find it.
For the Sauce:
1/4 cup chicken broth (or vegetable broth)
3 tablespoons soy sauce (again, low-sodium works well)
2 tablespoons honey or brown sugar (adjust to your sweetness preference!)
1 tablespoon rice vinegar
1 teaspoon cornstarch
1/2 teaspoon grated fresh ginger
1 clove garlic, minced
*This is the heart of our dish! The combination of savory, sweet, and tangy is what makes this cashew chicken so irresistible. The cornstarch here is crucial for thickening the sauce into that beautiful, glossy consistency we all love. Fresh ginger and garlic add that authentic aromatic punch.
For the Stir-Fry:
2 tablespoons cooking oil (like vegetable, canola, or peanut oil)
1 cup roasted cashews (unsalted is best so you can control the saltiness)
1/2 cup chopped yellow onion
1/2 cup sliced red bell pepper (optional, but adds a lovely color and crunch!)
1/2 cup broccoli florets (optional, for extra veggies)
1 teaspoon sesame oil, for finishing
Cooked rice, for serving
*The cashews are non-negotiable for me in this dish! Roasting them beforehand (or buying them pre-roasted) really brings out their nutty flavor. The onion and bell pepper add a nice textural contrast and a touch of sweetness. Don’t skip the finishing sesame oil – it adds a lovely fragrant aroma.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our chicken ready for its flavor bath. In a medium bowl, combine your cut chicken pieces with the soy sauce, Shaoxing wine (or your substitute), cornstarch, sesame oil, and white pepper. Give it a good stir to make sure every piece is coated. Let it sit and marinate for at least 10 minutes while you get everything else ready. This isn’t a long marinade, but it’s just enough to tenderize the chicken and give it a little flavor boost. While that’s happening, whisk together all the sauce ingredients in a small bowl: chicken broth, soy sauce, honey or brown sugar, rice vinegar, cornstarch, grated ginger, and minced garlic. Make sure the cornstarch is fully dissolved, and set this aside. Also, if you’re using veggies, chop them up now – about 1-inch pieces for the onion and bell pepper, and small florets for the broccoli. Oh, and make sure your cashews are ready to go!
Step 2: Mix Dry Ingredients
This step isn’t really about mixing dry ingredients *together* in the traditional sense, but rather ensuring all our “dry” flavor components and thickeners are ready. We’ve already whisked the cornstarch into the sauce mixture, which is key. For the chicken, the cornstarch in the marinade acts as a tenderizer and helps create a slightly crispy coating when it hits the hot oil. So, just double-check that the cornstarch in your sauce is fully dissolved – sometimes it settles at the bottom. Give it another quick whisk before you start cooking. No lumps allowed!
Step 3: Mix Wet Ingredients
Our “wet” ingredients are mostly covered in the sauce mixture we prepared. You’ve got your chicken broth, soy sauce, honey/brown sugar, rice vinegar, ginger, and garlic. The key here is that the cornstarch is mixed in *before* heating. This is super important. If you add cornstarch directly to hot liquid, it’s much more likely to clump. So, ensure your sauce is well-combined and smooth. We’ll also be adding the marinated chicken to the hot pan, and that little bit of liquid from the marinade is also part of our “wet” component that will help create that lovely sear.
Step 4: Combine
Now for the fun part! Heat your wok or a large, heavy-bottomed skillet over medium-high heat. Add about 1 tablespoon of your cooking oil. Once the oil is shimmering (it should look slippery and move easily), add the marinated chicken in a single layer. Don’t overcrowd the pan; cook the chicken in batches if necessary. We want it to sear, not steam! Let it cook for 2-3 minutes per side, until nicely browned and mostly cooked through. Remove the chicken from the pan and set it aside on a plate. Now, add the remaining 1 tablespoon of oil to the pan. If you’re adding vegetables, toss in the onions and bell peppers (and broccoli if using) and stir-fry for 2-3 minutes until they start to soften slightly. You still want a bit of crunch!
Step 5: Prepare Filling
In this particular recipe, our “filling” is really the combination of the cooked chicken and the cashews, all brought together by the glorious sauce. So, once the chicken is seared and set aside, and any veggies have had a quick stir-fry, we’re ready to bring it all home. The cashews are added towards the end to maintain their crunch, so they’re not really cooked *in* the sauce for too long. It’s all about timing to get that perfect balance of tender chicken, crisp-tender veggies (if using), and crunchy cashews.
Step 6: Layer & Swirl
This isn’t a layered cake, but it is a beautiful layering of flavors and textures! Once your chicken is seared and set aside, and any optional veggies are tender-crisp, it’s time to bring everything together. Pour the prepared sauce mixture into the hot skillet. Whisk it constantly as it heats up. You’ll see it start to bubble and thicken pretty quickly, thanks to the cornstarch. This is where the magic happens! Once the sauce is thick and glossy, add the cooked chicken back into the pan along with the roasted cashews. Toss everything gently to coat. You want to see that beautiful, thick sauce clinging to every piece of chicken and cashew. If you added veggies, they’ll get coated too. It’s a beautiful, shimmering mix that looks absolutely divine.
Step 7: Bake
There’s no baking required for this cashew chicken stir fry! It’s all done right on the stovetop, which is one of the reasons it’s so quick. The high heat of the stir-fry process cooks the chicken perfectly, and then simmering the sauce briefly thickens it beautifully. So, no oven time needed here, just a few minutes of active cooking on your stove.
Step 8: Cool & Glaze
We’re not really cooling anything down here before glazing, because the glaze *is* the sauce! The “glaze” in this context is the thickened sauce that we toss everything in. So, after you’ve added the chicken and cashews back to the thickened sauce, give it all a good toss for about a minute or two. This allows the flavors to meld and ensures every single piece is coated in that delicious, glossy sauce. It should look rich and inviting. Then, drizzle in that final teaspoon of sesame oil for aroma and give it one last gentle stir. It’s ready to go straight from the pan to the plate!
Step 9: Slice & Serve
Once everything is beautifully coated in that glossy sauce, it’s time to serve! I like to spoon the cashew chicken stir fry generously over fluffy jasmine rice. The rice soaks up any extra sauce, which is always a good thing in my book. A little sprinkle of sesame seeds on top is always a nice touch if you have them. Serve immediately while it’s piping hot and the cashews are at their crunchiest. It’s the perfect way to enjoy this dish at its absolute best. Enjoy every single bite!
What to Serve It With
This cashew chicken stir fry is so versatile, it can honestly fit into any mealtime! For a simple, satisfying BREAKFAST (hear me out!), a small portion of leftover stir fry with a drizzle of sriracha can be surprisingly delightful, especially on a chilly morning. Pair it with a strong cup of black coffee. For a more traditional BRUNCH, I like to serve it alongside fluffy steamed rice, maybe some lightly blanched edamame, and a refreshing cucumber salad. It feels a bit more elevated and offers a lovely savory counterpoint to sweeter brunch items. As a decadent DESSERT, I know this sounds a little unconventional, but a small, individual portion of cashew chicken stir fry, perhaps presented in a small, elegant bowl, can be a surprisingly sophisticated savory interlude before a sweet finish. It’s something unexpected and memorable! And for COZY SNACKS, it’s perfect for a comforting evening meal. Serve it in big bowls while watching a movie, maybe with some spring rolls on the side. My family’s personal tradition is to have this on Friday nights. It’s our reward for getting through the week, and the smell alone brings everyone to the kitchen. We always have it with plain white rice, but I’ve also tried it with brown rice and even quinoa, and it’s delicious no matter what. Sometimes, if we’re feeling fancy, I’ll add in some stir-fried snow peas for extra color and crunch, and that feels like a real treat!
Top Tips for Perfecting Your Cashew Chicken Stir Fry
I’ve made this cashew chicken stir fry more times than I can count, and along the way, I’ve picked up a few tricks that I think really make a difference. First, when it comes to the chicken, I almost always use thighs. They have more fat, which means they stay incredibly moist and tender, even with the high heat of stir-frying. If you’re using chicken breasts, be extra careful not to overcook them – they can go from perfectly cooked to dry in seconds! For the best texture, cut the chicken into uniform, bite-sized pieces. This ensures even cooking. My biggest tip for the sauce is to ensure your cornstarch is fully dissolved in the *cold* liquid *before* you add it to the pan. If you dump cornstarch directly into hot liquid, it’s going to clump up into little unappetizing blobs, and nobody wants that. Whisk it thoroughly in the bowl first. Also, don’t be afraid to taste and adjust the sauce before you add the chicken and cashews back in. If it needs a bit more sweetness, add a touch more honey; if it’s too salty, a splash more rice vinegar can balance it out. For the cashews, I always opt for unsalted and roasted. The roasting brings out a wonderful nutty flavor, and starting with unsalted means you have complete control over the final saltiness of the dish. I learned this the hard way when I accidentally made my first batch way too salty! When it comes to stir-frying, the key is high heat and not overcrowding the pan. If you cram too much chicken or veggies in at once, they’ll steam instead of searing, and you won’t get that lovely golden-brown color and slightly crisp exterior. Cook in batches if you have to – it’s worth the extra few minutes. If you find your sauce isn’t thickening enough, you can always mix another teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce. Just be sure to let it bubble for a minute to cook out the raw cornstarch taste. And finally, don’t skip the finishing drizzle of sesame oil right at the end. It adds this incredible aroma that just elevates the whole dish. It’s a small step, but it makes a big impact!
Storing and Reheating Tips
One of the best things about this cashew chicken stir fry is how well it stores and reheats, making it perfect for meal prep or enjoying leftovers. For ROOM TEMPERATURE storage, I generally don’t recommend leaving it out for more than two hours, as per food safety guidelines. Once it’s cooled down a bit, transfer it to an airtight container. If you’re planning to eat it within a day, you can technically leave it on the counter for a shorter period, but it’s always safest to refrigerate. For REFRIGERATOR STORAGE, let the stir fry cool completely before sealing it in an airtight container. It will stay fresh and delicious in the fridge for up to 3-4 days. I’ve found that the flavors actually meld together even more overnight, making leftovers sometimes even tastier! When it comes to FREEZER INSTRUCTIONS, this dish freezes surprisingly well, though I’d recommend freezing it *without* the cashews added, as they can sometimes get a bit soggy after thawing. So, cook your chicken and sauce, let it cool completely, portion it into freezer-safe containers or bags, and freeze for up to 2-3 months. Thaw overnight in the refrigerator. When you’re ready to reheat, gently warm the chicken and sauce mixture on the stovetop over medium-low heat, stirring occasionally. Add the toasted cashews towards the end of the reheating process, just to warm them through and maintain some crunch. If you’re reheating refrigerated leftovers, a quick sauté in a skillet over medium heat for 5-7 minutes usually does the trick. You can also microwave it, but be sure to stir it halfway through for even heating. For the glaze timing advice, if you’re planning to freeze, add the cashews right before you plan to eat the thawed dish. This preserves their delightful crunch. If you’re just refrigerating, the cashews will soften slightly but are still quite enjoyable.
Frequently Asked Questions
Final Thoughts
There you have it – my go-to cashew chicken stir fry! It’s the recipe I trust when I need a delicious, satisfying meal that won’t take all evening. It’s got that perfect sweet and savory balance, the delightful crunch of cashews, and tender chicken that just melts in your mouth. It’s proof that you don’t need complicated techniques or fancy ingredients to make something truly special. This dish is a testament to the power of simple, well-balanced flavors coming together. If you love this recipe, you might also enjoy my quick and easy Honey Garlic Chicken or my flavorful Lemon Herb Roasted Chicken. They’re all about bringing delicious, homemade meals to your table with ease. I truly hope this cashew chicken stir fry becomes a staple in your kitchen too. It’s more than just a meal; it’s a little bit of comfort and joy, made right at home. I can’t wait to hear how yours turns out, so please leave a comment below and let me know what you think, or share any fun variations you try! Happy cooking!
Cashew Chicken Stir Fry
Ingredients
For the Chicken and Coating
- 0.75 cup all-purpose flour
- 0.75 cup cornstarch
- 1 teaspoon salt
- 0.5 teaspoon paprika
- 0.75 cup cold water for batter
- 0.5 cup vegetable oil for frying
- 1 lb boneless, skinless chicken breasts cut into small bite-sized pieces
For the Sauce
- 1 cup cashew halves
- 0.5 cup hoisin sauce
- 0.25 cup soy sauce
- 2 tablespoon white vinegar
- 1 tablespoon sriracha optional
- 0.25 cup granulated sugar
- 2 cloves fresh garlic grated
- 1 piece fresh ginger grated, about 1 inch
Instructions
Preparation Steps
- In a bowl, mix together the flour, cornstarch, salt, and paprika. Set aside about half of this dry mixture in a separate small bowl. To the remaining flour mixture in the first bowl, gradually whisk in the cold water until a loose batter forms.
- In a separate bowl, whisk together all the sauce ingredients: hoisin sauce, soy sauce, white vinegar, sriracha (if using), granulated sugar, grated garlic, and grated ginger. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium heat until a drop of water sizzles immediately. Dredge the chicken pieces in the reserved dry flour mixture, then dip them into the batter, allowing excess to drip off. Carefully add the battered chicken pieces to the hot oil. Fry for 2-3 minutes per side until golden brown. Remove the fried chicken from the pan and drain on a paper towel-lined plate. Discard excess oil from the pan, leaving about 1 tablespoon.
- Return the fried chicken to the skillet with the remaining oil. Pour the prepared sauce over the chicken. Add the cashew halves. Stir and cook for about 1 minute, or until the sauce thickens and coats the chicken and cashews, and the aroma of garlic is fragrant. Serve immediately with steamed rice and your favorite vegetables.
Notes
Featured Comments
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