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Cashew Chicken Stir-Fry

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Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 4

Difficulty: Easy

Intensity: Medium (Active sautéing and tossing)

Introduction

If you are looking for a vibrant, protein-packed dinner that comes together faster than takeout, this Cashew Chicken Stir-Fry is your ultimate weeknight solution. Tender, bite-sized pieces of chicken breast are quickly seared to golden perfection, then tossed with a colorful medley of crisp-tender bell peppers, snap peas, and broccoli florets. Coated in a savory, perfectly balanced garlic-soy glaze and studded with crunchy roasted cashews, this dish delivers an explosion of textures and flavors in every single bite.

Stir-frying is one of the most efficient cooking methods in the culinary world. By utilizing high heat and cooking ingredients rapidly, you lock in natural juices, preserve the bright colors of your vegetables, and maintain that satisfying crunch. Whether served over a bed of steaming jasmine rice, brown rice, or cauliflower rice, this homemade stir-fry brings restaurant-quality Asian-inspired dining right to your home kitchen without the heavy oils and hidden additives of takeout alternatives.

Equipment Needed

  • Large skillet, carbon steel wok, or heavy-bottomed pan

  • Small mixing bowl (for the sauce)

  • Whisk or fork

  • Cutting board

  • Chef’s knife

  • Measuring cups and spoons

  • Wooden spatula or tongs for tossing

Ingredients

For the Stir-Fry:

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized 1-inch cubes

  • 1 tbsp cornstarch (for tenderizing the chicken)

  • 1 tbsp vegetable oil or canola oil (divided)

  • 1 cup raw or roasted unsalted cashews

  • 1 medium red bell pepper, sliced into thin strips

  • 1 medium yellow or orange bell pepper, sliced into thin strips

  • 1 cup sugar snap peas, trimmed

  • 1.5 cups broccoli florets (cut into small, uniform bite-sized pieces)

  • 3 cloves fresh garlic, minced

  • 1 tbsp fresh ginger, grated

  • 3 green onions (scallions), sliced diagonally, with white and green parts separated

For the Stir-Fry Sauce:

  • 1/3 cup low-sodium soy sauce (or tamari for a gluten-free option)

  • 2 tbsp hoisin sauce

  • 1 tbsp rice vinegar

  • 1 tbsp toasted sesame oil

  • 1 tbsp brown sugar or honey (adjust to taste)

  • 1 tsp sriracha or Asian chili garlic sauce (optional, for a subtle kick)

  • 1/2 cup low-sodium chicken broth

  • 1 tbsp cornstarch (dissolved in 1 tbsp cold water to create a slurry)

Step-by-Step Instructions

Step 1: Prep and Marinate the Chicken

  1. Place the cubed chicken breasts into a clean bowl.

  2. Toss the chicken pieces with 1 tablespoon of cornstarch until evenly coated. The cornstarch acts as a protective barrier (a technique known as velveting), sealing in the juices and ensuring the chicken remains exceptionally tender and moist during the high-heat cooking process. Set aside for 10 minutes.

Step 2: Mix the Stir-Fry Sauce

  1. In a separate small mixing bowl, whisk together the low-sodium soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, brown sugar, and chili garlic sauce (if using).

  2. Pour in the chicken broth and whisk until smooth and well combined. Set the sauce mixture near your cooking station so it is ready to pour when needed.

Step 3: Toast the Cashews (If Using Raw)

  1. Heat your wok or large skillet over medium heat without any oil.

  2. Add the cashews and toast them, stirring constantly for 3 to 5 minutes until they become fragrant and turn a light golden brown.

  3. Remove the cashews from the pan immediately and set them aside on a plate to prevent burning. (Skip this step if your cashews are already pre-roasted).

Step 4: Sear the Chicken

  1. Return the skillet to the stove and crank the heat to medium-high. Add half a tablespoon of vegetable oil and swirl to coat the bottom of the pan.

  2. Once the oil is shimmering and hot, add the cornstarch-coated chicken in a single layer. Avoid overcrowding the pan; cook in two batches if necessary.

  3. Allow the chicken to sear undisturbed for 2 to 3 minutes to develop a golden-brown crust, then flip and cook for another 2 minutes until cooked through (internal temperature reaches 165°F / 74°C).

  4. Remove the cooked chicken from the skillet and transfer it to a clean plate.

Step 5: Stir-Fry the Vegetables

  1. Add the remaining half tablespoon of vegetable oil to the same hot skillet.

  2. Toss in the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry rapidly for about 30 seconds until fragrant, taking extreme care not to burn the garlic.

  3. Add the red bell pepper, yellow bell pepper, sugar snap peas, and broccoli florets.

  4. Stir-fry the vegetables continuously for 3 to 4 minutes. They should remain vibrant in color and retain a crisp-tender crunch.

Step 6: Combine and Thicken

  1. Return the cooked chicken and the toasted cashews back into the skillet with the vegetables.

  2. Give your prepared sauce a quick stir to make sure no cornstarch has settled at the bottom, then pour the entire liquid mixture directly into the skillet.

  3. Bring the contents to a gentle simmer. Pour in your cornstarch slurry (cornstarch mixed with cold water) while stirring constantly.

  4. Cook for 1 to 2 minutes as the sauce bubbles, thickens, and transforms into a glossy, velvety glaze that clings beautifully to the chicken and vegetables.

  5. Remove the pan from the heat immediately.

Step 7: Garnish and Serve

  1. Garnish the stir-fry with the remaining green parts of the sliced green onions.

  2. Serve hot immediately over freshly steamed jasmine rice, brown rice, or your favorite grain alternative.

Pro Chef Tips for Success

  • Prep Everything First: Stir-frying happens extremely fast. Ensure all your vegetables are chopped, your sauce is mixed, and your chicken is cut before you turn on the stove (mise en place).

  • Control the Heat: Use high heat to get a proper sear on the chicken and crisp the vegetables without steaming them into mush.

  • Customize the Veggies: Feel free to substitute or add water chestnuts, baby corn, sliced mushrooms, or baby bok choy depending on what you have in your kitchen or garden.

Nutrition Information

(Estimated values per serving, based on 4 total servings)

  • Calories: 420 kcal

  • Total Fat: 18 g

    • Saturated Fat: 3.5 g

  • Cholesterol: 70 mg

  • Sodium: 680 mg

  • Total Carbohydrates: 26 g

    • Dietary Fiber: 4 g

    • Sugars: 8 g

  • Protein: 38 g

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