Description
This Cashew Chicken Stir Fry is a vibrant, satisfying dish that combines tender chicken, crunchy cashews, and crisp vegetables in a savory-sweet sauce. Perfect for busy weeknights or when you’re craving something healthy yet indulgent, this recipe is quick to prepare and packed with bold Asian-inspired flavors. The rich umami sauce, made with soy sauce, garlic, ginger, and a touch of honey, coats every bite, while the toasted cashews add a delightful crunch. Serve it over steamed rice, quinoa, or noodles for a complete meal that’s as nourishing as it is delicious. With its colorful presentation and endless customization options, this cashew chicken stir fry is sure to become a family favorite!
Ingredients
Scale
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, for extra umami)
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- Optional: ½ teaspoon chili garlic sauce or red pepper flakes (for heat)
For the Stir Fry:
- 2 tablespoons vegetable oil (divided)
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, julienned or thinly sliced
- ½ cup roasted unsalted cashews
- Optional: ¼ cup sliced green onions (for garnish)
For Serving:
- Cooked white or brown rice, quinoa, or noodles
- Toasted sesame seeds (optional, for garnish)
Instructions
1. Prepare the Sauce:
- In a small bowl, whisk together the soy sauce, oyster sauce (if using), honey (or brown sugar), rice vinegar, sesame oil, minced garlic, grated ginger, and optional chili garlic sauce or red pepper flakes. Set aside.
2. Stir-Fry the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Stir-Fry the Vegetables:
- In the same skillet, add the remaining 1 tablespoon of oil. Add the broccoli, carrots, and red bell pepper. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
4. Combine Everything:
- Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss to combine. Cook for 1-2 minutes until everything is heated through.
- Stir in the roasted cashews and toss gently to incorporate.
5. Serve and Garnish:
- Divide the cashew chicken stir fry into bowls over steamed rice, quinoa, or noodles. Garnish with sliced green onions and toasted sesame seeds if desired.
- Serve hot and enjoy the bold, nutty flavors of this quick and nutritious dish!
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Category: Main Course
- Cuisine: Asian
