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.

Finished Cashew chicken stir fry in frying pan

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.

cashew chicken stir fry full of sauteed chicken, veggies and crunchy cashews, coated in a simple savory sauce in a skillet

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!

cashew chicken stir fry full of sauteed chicken, veggies and crunchy cashews served over white rice

More Great Stir Fry Recipes

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.

Finished Cashew chicken stir fry in frying pan
4.98 from 37 votes↑ Click stars to rate now!
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Cashew Chicken 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!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Sara Welch

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
  • cup roasted cashews unsalted or low sodium

For the Sauce

  • 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

4.98 from 37 votes

Nutrition Information

Calories: 289 | Carbohydrates: 14g | Protein: 28g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 822mg | Potassium: 881mg | Fiber: 2g | Sugar: 6g | Vitamin A: 230IU | Vitamin C: 23.3mg | Calcium: 36mg | Iron: 1.7mg

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

Course Dinner
Cuisine American, Asian

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. 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!5 stars

    1. I am so glad you were able to make this recipe work to your needs and enjoy a favorite at home Erica!

  2. 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!5 stars

  3. 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…5 stars

  4. 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.

  5. 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!

  6. 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.

  7. 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.

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

  9. 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. 5 stars

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

    1. That sounds like a delicious substitution! I am glad your family enjoyed the recipe!

  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.

    1. 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