Cashew Chicken Stir Fry

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Cashew Chicken Stir Fry is full of sauteed chicken, veggies and crunchy cashews, all coated in a simple savory sauce. No need to order take out when you can make your own at home!

Chicken Stir Fry with cashews and zucchini in a pan


How to Make Cashew Chicken Stir Fry

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I love a good chicken stir fry and one of my favorite take out dishes is cashew chicken, I just can’t get enough of it! I decided it was time to learn to make it at home, and my version is cheaper, healthier and tastes better than what you’d order at a restaurant. First let’s talk about the veggies. I make this recipe with a combination of onions, zucchini and mushrooms. I’ve also seen cashew chicken with additions like celery, green bell peppers and water chestnuts, so you can add or substitute those if you prefer. The veggies are cooked until tender and then the chicken goes into the pan.

cashew chicken stir fry in a white frying pan

How to Make Chicken Stir Fry

I use boneless skinless chicken breasts for this easy chicken stir fry, which I cut into 1-inch pieces. You could also use boneless skinless chicken thighs, it’s really up to you! The chicken is cooked until golden brown, then the chicken and veggies are coated in an easy sauce.

You probably have most of the ingredients for the sauce in your pantry already. The exception might be the hoisin sauce, which is available in most grocery stores in the ethnic foods section. I like to put a pot of rice on the stove to cook at the same time I start my chicken stir fry, that way I’ve got a complete dinner in no time!

A bowl of cashew chicken stirfry over rice

I add the cashews to this stir fry at the very end so that they stay crunchy. I typically use unsalted or low sodium roasted cashews; if you use salted cashews it could make the finished dish overly salty.

Next time you’re about to pick up the phone to order take out, try making it at home instead! This cashew chicken stir fry is easy, simple to make and totally delicious.

This cashew chicken stir fry is full of sauteed chicken, veggies and crunchy cashews, all coated in a simple savory sauce. No need to order take out when you can make your own at home!
Print Recipe
5 from 3 votes
Servings: 4 servings
CASHEW CHICKEN STIR FRY
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
 
Author: Sara Welch
Course: Dinner
Cuisine: American
Keyword: cashew chicken
This cashew chicken stir fry is full of sauteed chicken, veggies, and crunchy cashews, all coated in a simple savory sauce. No need to order take out when you can make your own at home!
Ingredients
FOR THE STIR FRY:
  • 1 tablespoon vegetable oil divided use
  • 2 small zucchini quartered lengthwise then sliced into 1 inch pieces
  • 1 cup of mushrooms quartered
  • 1 onion coarsely chopped
  • 1 pound boneless skinless chicken breasts cut into 1 inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves of garlic minced
  • 1/3 cup roasted cashews unsalted or low sodium
FOR THE SAUCE:
  • 1/3 cup chicken broth or water
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 2 teaspoons corn starch
Instructions
  1. Heat 1 teaspoon of the vegetable oil over medium heat. Add the onions and cook for 3-4 minutes or until just softened.
  2. Add the mushrooms and zucchini to the pan and cook for an additional 4-5 minutes or until vegetables are tender and just browned.
  3. Remove the vegetables from the pan, place on a plate and cover to keep warm.
  4. Wipe out the pan with a paper towel and add the remaining 2 teaspoons of oil. Increase the heat to medium high.
  5. Place the chicken in the pan and season with the salt and pepper. Cook for 3-4 minutes on each side or until cooked through and golden brown.
  6. Add the garlic to the pan and cook for 30 seconds.
  7. While the chicken is cooking, prepare the sauce.
  8. In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch.
  9. Return the vegetables to the pan with the chicken and pour the sauce over the top. Increase the heat to high and simmer for 1-2 minutes or until sauce has thickened. Taste and add more salt and pepper if desired.
  10. Stir in cashews and serve immediately, over rice if desired.
Nutrition Information
Calories: 289, Fat: 13g, Saturated Fat: 4g, Cholesterol: 72mg, Sodium: 822mg, Potassium: 881mg, Carbohydrates: 14g, Fiber: 2g, Sugar: 6g, Protein: 28g, Vitamin A: 4.6%, Vitamin C: 28.2%, Calcium: 3.6%, Iron: 9.7%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Other Recipes You’ll Love:

Easy Chicken Curry

Honey Garlic Chicken

Honey Garlic Chicken

Teriyaki Shrimp Stir Fry

Teriyaki Shrimp Stir Fry

This cashew chicken stir fry is full of sauteed chicken, veggies and crunchy cashews, all coated in a simple savory sauce. No need to order take out when you can make your own at home!
This cashew chicken stir fry is full of sauteed chicken, veggies and crunchy cashews, all coated in a simple savory sauce. No need to order take out when you can make your own at home!

Sara Welch

Sara lives in California with her husband and three daughters. She spends a lot of time of time in the kitchen coming up with healthy meals that her whole family will actually eat and enjoy and she involves her girls in the cooking process as much as possible. Between meals she can be found hanging out with family and friends or with a camera in her hand begging her girls to pose for a picture.

24 comments on “Cashew Chicken Stir Fry”

  1. I made this tonight for two hungry guys and they LOVED this dish! I didn’t have mushrooms so I used chopped celery, green pepper and carrots instead. I served it over brown rice. The sauce is delicious, and next time I will double it. Thanks for posting this easy, yummy recipe!

  2. Very good. Very easy. With some sauce change you can make a variety of dishes with this basic recipe
    i.e. Instead of Hoisin Sauce, use Oyster Sauce, peanut sauce, shrimp Sauce, etc. Along with different meats, shrimp, beef.

  3. Delicious! Will for sure make this again!

  4. I will try this, it’s my favorite Asian dish. Bless you for not putting celery in, it seems like everyone puts celery in their Asian food and I can’t abide it.

  5. Do you think this recipe would be good on lettuce like make a salad?

  6. This is excellent. Easy, quick and tasty. Perfect for mid week dinner.

  7. Easy to make, subbed celery ( 3 ribs) and a small can of water chestnuts for the zucchini. I will definitely make this again!

  8. Big family hit!! They loved it and can’t wait until I make it again. This use to me my husbands favorite to order at restaurants, until he was diagnosed with Celiac. I am so excited now to be able to make it at home for him. The recipe is easy and delicious!!!
    Thank you for sharing it with us!!!  And I look forward to trying some of your other recipes. 

  9. We used broccoli in place of the zucchini otherwise stayed close to the recipe. It was a hit among the whole family. Thanks

  10. Great recipe! I added steamed broccoli to the mix.

  11. I like the combination of vegetables you chose for this cashew chicken! I shared your récipe with a link in my last post, a round-up of different récipes using cashews and chicken. Hope you like it! Thanks!!
    Patricia

  12. For the vegetables can you use carrots and broccoli in place of the ones you used and would all directions be the same.

  13. I would love to try this recipe; however, I am allergic to soy sauce. Is their a suitable substitute to try?

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