If you are craving a dish that feels like a warm hug from your favorite takeout place but with the joy of homemade goodness, this Cashew Chicken Stir Fry Recipe has your name on it. Packed with tender chicken bite-size pieces, crunchy celery, mushrooms, vibrant red bell pepper, and those perfectly toasted cashew halves, every mouthful delivers a fantastic melody of textures and flavors. The sauce—a wonderful blend of soy, hoisin, honey, and a hint of spicy Sriracha—ties it all together so beautifully, making this dish a real crowd-pleaser that you’ll want to make again and again.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the ingredients together for this Cashew Chicken Stir Fry Recipe is refreshingly straightforward. Each component plays a vital role, whether it’s to build the flavor layers, add crunch, or create that irresistible sauce that coats everything just right.
- Boneless skinless chicken breast (1 ¼ pounds): Cut into bite-size pieces for quick cooking and perfect bite-size texture.
- Salt (½ teaspoon): Enhances flavor and seasons the chicken perfectly.
- Freshly ground black pepper (½ teaspoon): Adds subtle heat and complexity.
- Cornstarch (2 tablespoons): Coats the chicken to create a slight crisp as it cooks and helps thicken the sauce.
- Vegetable oil (3 tablespoons, divided): For sautéing the chicken and vegetables, ensuring a nice sear without sticking.
- Red bell pepper (1, chopped): Adds a pop of sweet crunch and vibrant color.
- Celery (2 ribs, sliced): Contributes freshness and a satisfying snap.
- Cremini mushrooms (8 ounces, quartered): Deepens umami flavor and tender texture.
- Coarsely shredded carrot (¾ cup): Brings sweetness and bright orange hue, with a little crunch from the bagged variety.
- Sliced green onions (½ cup plus 2 tablespoons, divided): Layered in to add savory aroma and garnish pop.
- Minced garlic (1 teaspoon): Infuses the dish with warm, aromatic spice.
- Dry-roasted cashew halves, unsalted (½ cup): For the star crunch and buttery richness.
- Sesame seeds (as needed): To sprinkle atop for extra nutty flair and crunch.
- Cooked white or brown rice (4 cups): The perfect bed to soak up all that glorious sauce.
- Low-sodium soy sauce (4 tablespoons): Balances saltiness and brings authentic savory depth.
- Rice vinegar (4 tablespoons): Adds a zesty brightness which lifts all the flavors.
- Hoisin sauce (3 tablespoons): Provides a subtly sweet, tangy, and fragrant finish.
- Honey (3 tablespoons): Rounds out the sauce with gentle natural sweetness.
- Cornstarch (2 teaspoons): Helps thicken the delicious sauce perfectly.
- Fresh ginger root or ginger paste (1 â…“ teaspoons): Freshens with zingy warmth and depth.
- Sriracha (1 teaspoon or to taste): Adds just the right amount of smoky, spicy kick.
- Sesame oil (1 teaspoon): A final drizzle for nutty aroma and flavor complexity.
How to Make Cashew Chicken Stir Fry Recipe
Step 1: Prepare and Coat the Chicken
Start by placing the bite-sized chicken pieces in a large bowl, seasoning them with salt and freshly ground black pepper. Toss in the cornstarch and coat the chicken thoroughly—this step is a little magic trick for that slight crispness and thickness in the sauce later. Set it aside as you get ready to prepare the sauce.
Step 2: Whisk Together the Stir-Fry Sauce
In a small bowl, combine the soy sauce, rice vinegar, hoisin sauce, honey, cornstarch, fresh ginger, Sriracha, and sesame oil. Whisk everything until it’s smoothly blended and set this vibrant sauce aside. This mixture brings the perfect balance of sweet, tangy, and spicy—every ingredient counting toward that signature stir fry flavor.
Step 3: Brown the Chicken in Two Batches
Heat your large skillet or wok over medium-high heat and add two tablespoons of vegetable oil. When the oil shimmers hot, add half the seasoned chicken and sauté for about 3 to 4 minutes until it’s lightly golden but not fully cooked through. Transfer this batch to a plate and repeat with the remaining chicken, adding more oil if needed. Browning in batches ensures a nice sear without overcrowding that can steam the chicken.
Step 4: Sauté the Veggies and Combine
With the skillet now empty, toss in the red bell pepper and celery. Stir frequently for about 3 minutes until they begin to soften but still maintain a pleasant crispness. Then add mushrooms, carrots, half the green onions, and minced garlic—sauté for another minute or two so the mushrooms and carrots gently soften. Return all the chicken to the skillet and pour in your stir-fry sauce along with the cashews. Cook and stir until the chicken finishes cooking and the sauce thickens to a glossy coat, about 1 to 2 minutes. Finish by removing from heat and sprinkling the remaining green onions and sesame seeds on top.
Step 5: Serve It Up
Serve the Cashew Chicken Stir Fry hot over a bed of fluffy white or brown rice, allowing the sauce to soak up and bring everything together in every bite. You’re ready to enjoy a dish that’s as nourishing as it is delicious.
How to Serve Cashew Chicken Stir Fry Recipe
Garnishes
Fresh green onions and toasted sesame seeds sprinkled over the top of this Cashew Chicken Stir Fry Recipe add color, crunch, and a burst of nutty flavor. For an extra pop, a wedge of lime on the side to squeeze over just before eating brightens up every mouthful beautifully.
Side Dishes
This stir fry pairs wonderfully with simple steamed rice to soak up the sauce but also try serving alongside a fresh cucumber salad or a light Asian slaw for a refreshing counterpoint to the rich and savory stir fry.
Creative Ways to Present
Want to impress guests or just jazz up your dinner table? Serve the stir fry in individual bowls topped with a handful of crunchy cashews and extra green onions. You could also spoon it into lettuce cups for an interactive, light yet flavorful twist that’s fun to eat.
Make Ahead and Storage
Storing Leftovers
Leftover Cashew Chicken Stir Fry stores beautifully in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before sealing to keep textures fresh and flavors vibrant.
Freezing
If you want to save it for later, this recipe can be frozen in portion-sized containers for up to 2 months. Keep in mind that the vegetables might soften a bit upon thawing, but reheating with gentle care retains much of the original deliciousness.
Reheating
Reheat leftovers in a skillet over medium heat or in the microwave, stirring occasionally to warm evenly. Adding a splash of water or broth can help loosen the sauce if it has thickened too much in the fridge. Freshen the dish with a sprinkle of green onions or an extra dash of sesame oil after warming.
FAQs
Can I use other nuts instead of cashews in this recipe?
Absolutely! While the cashews provide a unique buttery crunch, almonds or peanuts can work well too. Just be sure to adjust roasting times and salt accordingly if your nuts aren’t already roasted or salted.
Is this dish gluten-free?
This Cashew Chicken Stir Fry Recipe can easily be gluten-free by swapping out regular soy sauce for a gluten-free tamari or coconut aminos, which won’t compromise on flavor.
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs are a great substitute; they stay juicy and tender, adding richness, though cooking time might be slightly longer due to their higher fat content.
How spicy is this stir fry?
The stir fry has just a gentle kick thanks to the teaspoon of Sriracha. If you prefer it milder, reduce or omit the Sriracha, or add more if you like it hotter!
What’s the best way to slice the vegetables for even cooking?
Chopping the bell pepper into uniform pieces and slicing the celery thinly helps them cook evenly and retain their crunch. Quartering mushrooms ensures they soften nicely without turning mushy.
Final Thoughts
Give this Cashew Chicken Stir Fry Recipe a try—you’ll quickly see why it becomes a beloved staple in your rotation. It nails the balance of hearty, fresh, crunchy, and savory all in one quick and satisfying meal. Whether it’s a weeknight dinner or something to impress friends, this recipe brings warm smiles and full bellies every time.
Print
Cashew Chicken Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
A vibrant and flavorful Cashew Chicken Stir Fry featuring tender chicken breast, crisp vegetables, and crunchy dry-roasted cashews tossed in a savory-sweet stir-fry sauce, served over rice for a complete and satisfying meal.
Ingredients
Chicken and Coating
- 1 ¼ pounds boneless skinless chicken breast, cut into 1-inch bite-size pieces
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons cornstarch
Vegetables and Extras
- 3 tablespoons vegetable oil (or as needed, divided)
- 1 red bell pepper, chopped (about 1 cup)
- 2 ribs celery, sliced
- 8 ounces cremini mushrooms, stemmed and quartered
- ¾ cup coarsely shredded carrot (bagged variety)
- ½ cup plus 2 tablespoons sliced green onions (divided)
- 1 teaspoon minced garlic
- ½ cup dry-roasted cashew halves (unsalted)
- Sesame seeds, as needed
- 4 cups cooked white or brown rice (for serving)
Stir-fry Sauce
- 4 tablespoons low-sodium soy sauce
- 4 tablespoons rice vinegar
- 3 tablespoons hoisin sauce
- 3 tablespoons honey
- 2 teaspoons cornstarch
- 1 â…“ teaspoons finely grated fresh ginger root or ginger paste
- 1 teaspoon Sriracha (or to taste)
- 1 teaspoon sesame oil
Instructions
- Prepare the Chicken: Place the chicken pieces in a large mixing bowl. Season with salt and pepper, then add 2 tablespoons of cornstarch. Toss thoroughly until the chicken pieces are evenly coated. Set this mixture aside for now.
- Make the Stir-Fry Sauce: Combine soy sauce, rice vinegar, hoisin sauce, honey, 2 teaspoons cornstarch, grated ginger, Sriracha, and sesame oil in a small bowl. Whisk everything together until smooth and well blended, then set aside.
- Brown the Chicken: Heat a large skillet or wok over medium-high heat and add 2 tablespoons of vegetable oil. When the oil is hot, add half of the coated chicken pieces. Sauté for 3 to 4 minutes until the chicken is lightly golden brown but not fully cooked through. Transfer the chicken to a plate. Add the remaining vegetable oil to the skillet and repeat this browning process with the remaining chicken. Set the browned chicken aside.
- Cook the Vegetables: In the same empty skillet or wok, add the chopped red bell pepper and sliced celery. Add a little more oil if necessary. Stir frequently and cook for about 3 minutes until the vegetables are crisp-tender. Add the quartered mushrooms, shredded carrots, half of the sliced green onions (½ cup), and minced garlic. Continue to sauté for another 1 to 2 minutes to slightly soften the mushrooms and carrots.
- Combine and Finish Cooking: Return the browned chicken to the skillet with the vegetables. Pour in the prepared stir-fry sauce and add the dry-roasted cashew halves. Stir everything together and cook for another 1 to 2 minutes until the chicken is fully cooked through and the sauce has thickened and become bubbly. Remove the skillet from heat and sprinkle with the remaining green onions and sesame seeds.
- Serve: Spoon the cashew chicken stir fry over individual servings of cooked white or brown rice and enjoy immediately.
Notes
- For the best texture, brown the chicken in batches without overcrowding the pan.
- You can substitute chicken breast with boneless skinless chicken thighs if preferred.
- Adjust the Sriracha level to control the spice intensity.
- Make sure to toss the chicken with cornstarch well to create a crispy coating after sautéing.
- Use low-sodium soy sauce to keep the sodium content moderate.
- This dish can be prepared with brown rice for a healthier whole grain option.
