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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!Â
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
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!
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
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Cashew Chicken Stir Fry
Ingredients
- 1 Tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into one inch pieces
- 1 zucchini diced
- 1 red bell pepper cut into one inch cubes
- 1 cup sliced mushrooms
- 1/2 cup shredded carrots
- 1 cup snow peas
- 1 cup whole cashews
- 3/4 cup chicken broth
- 1/4 cup low sodium soy sauce
- 3 cloves garlic minced
- 1 Tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 Tablespoon cornstarch
- 2 Tablespoons water
- green onions sliced for garnish
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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.
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!
Great recipe! Just tried it tonight for my husband and I. We loved it. Thanks for sharing your recipe.
I’ve made this recipe a few times now! Hubby and I both love it! Thank you so much!
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!