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Cashew Chicken Stir Fry is so easy to make and filled with fresh veggies, chicken, and crunchy cashews. The glaze on top is incredible! 

If you are looking for even more amazing stir-fry recipes, be sure to try: 15-minute Garlic Shrimp Stir fry, Honey Garlic Chicken Stir Fry , or even Won Ton Shrimp Stir Fry.

Cashew Chicken Stir Fry in a fry pan with a wooden spoon.



Cashew Chicken Stir Fry

I am definitely obsessed with cashews. And asian inspired meals. So when the two of them combine into one meal… you know its going to become an instant favorite. I love being able to use fresh veggies in a meal and that is why I especially love a good stir fry. It is a complete meal all made in one pan. I also added zucchini into this meal and everything came together perfectly.

The glaze on top of this chicken is absolutely perfect! The sauce thickened up and coated the chicken so well. The flavor was unreal! My hubby said this was one of the best things that I have made. I can’t wait for you to try it!

Close-up of Cashew Chicken Stir Fry with a wooden spoon.

How do you make a good stir fry?

  • To start, browning your chicken in a medium skillet or wok over medium high heat. Then add in your veggies and continue to cook until the veggies start to become tender. Add in cashews.
  • Add in chicken broth, soy sauce, brown sugar, and sesame oil. In a small bowl whisk cornstarch and water and add to the sauce. Pour over chicken and veggies and simmer for 2-3 minutes until sauce has thickened.
  • Serve over rice.

What can I add to a stir fry?

  • Bell peppers
  • Hotter pepper varieties (red peppers, etc.)
  • Water chestnuts
  • Onions
  • Sliced Carrots
  • Broccoli
  • Garlic
  • Snow Peas


Cashew Chicken Stir Fry over white rice in a black bowl.

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Cashew Chicken Stir Fry

4.80 from 10 votes
Cashew Chicken Stir Fry is so easy to make and filled with fresh veggies, chicken, and crunchy cashews. The glaze on top is incredible!
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4



  • In a medium-sized skillet or wok over medium high heat add olive oil and chicken. Brown until almost cooked through and add zucchini, bell pepper, mushrooms, carrots, and snow peas. Cook until veggies are tender and chicken is no longer pink. Add cashews.
  • Add chicken broth, soy sauce, garlic, brown sugar, and sesame oil to the pan. In a small bowl whisk together cornstarch and water to make a slurry. Pour into pan and stir until incorporated. Let simmer for 2 minutes or until sauce has thickened.
  • Garnish with green onions and serve over rice if desired.


Calories: 250kcalCarbohydrates: 12gProtein: 28gFat: 10gSaturated Fat: 2gCholesterol: 71mgSodium: 756mgPotassium: 737mgFiber: 2gSugar: 7gVitamin A: 1295IUVitamin C: 65.3mgCalcium: 33mgIron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. 4 stars
    I made this with some variations. I put in onions, a red pepper, and broccoli for vegetables. The sauce I made had a bit of nearly everything in it–chicken broth (made from powder, that’s what I had), soy sauce, a dash of mirin, a bit of garlic chili paste, some rice wine vinegar, a dash of lime juice, some brown sugar, and some cornstarch. Came out very good indeed!

  2. 4 stars
    Simple prep and execution, which was one reason I tried this dish. Followed the instructions exactly. The final dish was good but not great. Tasted like a watered-down version of what I get in a Chinese food restaurant. Added some premium dark soy sauce which helped. Needs a stronger spice profile IMHO.

  3. 5 stars
    Tastes delicious! Not too sweet. I swapped or left out a few things I didn’t have or didn’t want to use (no mushrooms, no snow peas, no cashews; chopped up some baby carrots instead of shredded ones). And I added a can of water chestnuts, which made it perfect! Highly recommend!

  4. 5 stars
    I made this for dinner! It was delicious! I didn’t have snow peas so I added broccoli in lieu. I also did add 1/2 a sweet onion that I had! Was great! Will be making this again! Thanks for sharing!

  5. 5 stars
    This was really a great, simple recipe that tasted like a restaurant meal! I added a little oyster sauce in the end and some water chestnuts – a firm favourite!

  6. First ate this at Shung Lee Dynasty in NYC many years ago. He finally gave me basic recipe. All I can say is knock yourself out. Almost everything works. Try scallops; yes red meat; go veggies; it is really hard to screw up.

  7. 5 stars
    thisrecipe is a family favorite!my boys love it!!!! I typically add extra veggies and double te sauce. mushrooms arereally good in this as well.and the leftovers are just as delcious

  8. 5 stars
    Hi Alyssa, I just love your recipes! specially the ones with lots of veggies, chicken and shrimps are fine for me as I do not eat red meat. The Asian touch it’s just amazing, remains me of my ten years I’ve spent in that continent. Thank you very much for sharing!