Cashew Chicken Stir Fry is full of sautéed 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! Serve this easy cashew recipe over fluffy rice or noodles.
Take Out at Home
I love a good chicken stir fry and one of my favorite take out dishes is this cashew chicken recipe! 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. You can make cashew chicken with other veggies too like
- celery
- green or red bell peppers
- water chestnuts
- broccoli
- carrots
Cook the vegetables until tender crisp (so they aren’t soggy) and then the chicken goes into the pan.
How to Make Cashew Chicken Stir Fry
- Chicken: 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 like I do in Chicken and Broccoli Stir Fry. The chicken is cooked until golden brown, then the chicken and veggies are coated in an easy sauce.
- 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.
- Toppings: Cashew Chicken is great topped with green onions, cilantro, fresh crisp bean sprouts.
- Rice: Put a pot of rice on the stove to cook at the same time you start the chicken stir fry. Everything should be ready at the same time!
More Great Stir Fry Recipes
- Stir Fry Veggies – A great side dish for any meal!
- Easy Pepper Chicken Stir Fry
- Beef and Broccoli – Classic take out combo!
- Easy Pepper Steak
- Shrimp Stir Fry with Zucchini Noodles – Loaded with fresh veggies!
- Easy Mongolian Beef – Reader favorite, this recipe is so easy and so good!
- Kung Pao Chicken
Crunchy Cashews
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.
Cashew Chicken Stir Fry
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
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves garlic minced
- ⅓ cup roasted cashews unsalted or low sodium
For the Sauce
- ⅓ 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
- Heat 1 teaspoon of the vegetable oil over medium heat. Add the onions and cook for 3-4 minutes or until just softened.
- Add the mushrooms and zucchini to the pan and cook for an additional 4-5 minutes or until vegetables are tender and just browned.
- Remove the vegetables from the pan, place on a plate and cover to keep warm.
- Wipe out the pan with a paper towel and add the remaining 2 teaspoons of oil. Increase the heat to medium high.
- 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.
- Add the garlic to the pan and cook for 30 seconds.
- While the chicken is cooking, prepare the sauce.
- In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch.
- 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.
- Stir in cashews and serve immediately, over rice if desired.
Video
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
Does the hoisin have a strong taste in this?
I wouldn’t say a strong taste but it does provide flavor to the sauce Katie!
Cashew chicken has always been my all time favorite Chinese restaurant dish! However, since going gluten free due to a medical condition, I’ve been cooking mostly at home. This is hands down the best recipe I’ve made with some very simple substitutions. With GF Hoisin and tamari, voila, my absolute favorite has been recreated in my own kitchen. I made it tonight for probably the tenth time and felt compelled to share my feedback. Thank you for the delacable recipe!
I am so glad you were able to make this recipe work to your needs and enjoy a favorite at home Erica!
Just added a little crushed red pepper flakes for a little bit of heat! Yummy, easy and I am adding it to my keeper file! Thank you!
So glad you enjoyed the stir fry Clarice!
Best Cashew chicken stir fry recipe I have found. I used Chicken, cashews, celery, white onion, green onion, mushrooms and zucchini. It was amazing, and a huge thumbs up from the family…
Yay!! Those additions sounds delicious, so happy to hear your family loved it!
Do you mean TOASTED sesame oil, or plain sesame oil ? There is a big difference.
It would be helpful if all cooking bloggers would specify TOASTED sesam oil or plain.
I use plan sesame oil however either should work in this recipe.
Oh wow that looks good
Enjoy Violet!
I love your recipes!! Is there a way I can add this recipe to Pinterest.
Hi Alice, you can hit the “pin it” button in the recipe. Enjoy!
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!
Sounds great Georgia! So glad everyone loved the recipe!
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.
Yes, it is versatile Bill. Glad you enjoyed it!
Delicious! Will for sure make this again!
I am so glad you enjoyed the recipe!
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.
I hope you love the recipe!
Do you think this recipe would be good on lettuce like make a salad?
I have only tried the recipe as written, but let me know how if you try it!
This is excellent. Easy, quick and tasty. Perfect for mid week dinner.
Easy to make, subbed celery ( 3 ribs) and a small can of water chestnuts for the zucchini. I will definitely make this again!
Those sound like yummy additions to this recipe!
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.
I am so glad your family enjoyed the recipe!!
We used broccoli in place of the zucchini otherwise stayed close to the recipe. It was a hit among the whole family. Thanks
That sounds like a delicious substitution! I am glad your family enjoyed the recipe!
Great recipe! I added steamed broccoli to the mix.
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
Thank you for sharing!
For the vegetables can you use carrots and broccoli in place of the ones you used and would all directions be the same.
Definitely!
I would love to try this recipe; however, I am allergic to soy sauce. Is their a suitable substitute to try?
You could try substituting liquid aminos for soy sauce.
Coconut aminos works well but you have to add additional half portion so a 1 1/2 T and then a larger pinch of salt to . do to it’s more sweeter than salty