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Homemade Cashew Chicken Stir Fry recipe photo

Cashew Chicken Stir Fry

This Cashew Chicken Stir Fry is a quick, delicious dinner that combines tender chicken, vibrant veggies, and crunchy cashews in a savory sauce!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts (cut into bite-sized pieces)
  • 1 large egg white
  • 1 tablespoon corn starch
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 2 tablespoons vegetable oil
  • to taste Salt and pepper
  • 2 medium red bell peppers (julienned, different colors)
  • 1 cup broccoli florets
  • 2 cloves garlic (minced)
  • ½ cup soy sauce (low sodium)
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • ½ cup roasted cashews
  • Green onions (for garnish)
  • Sesame seeds (for garnish)

Equipment

  • Wok or Large Skillet
  • Cutting board
  • Sharp knife
  • Spatula or wooden spoon
  • Measuring cups and spoons

Method
 

Preparation
  1. Start by marinating the chicken pieces. In a bowl, combine the chicken with the egg white, corn starch, soy sauce, and a pinch of salt and pepper. Let this mixture sit for about 10-15 minutes.
  2. Place your wok or large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Allow it to heat up until it shimmers.
  3. Add the marinated chicken to the hot wok in a single layer. Let it sear without stirring for about 2-3 minutes until it’s golden brown. Stir-fry the chicken for another 3-4 minutes until fully cooked. Remove it from the wok and set it aside.
  4. In the same wok, add the remaining 2 tablespoons of vegetable oil. Toss in the minced garlic and sauté for about 30 seconds until fragrant. Then, add the julienned bell peppers and broccoli florets. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.
  5. Return the cooked chicken to the wok with the vegetables. Pour in the low sodium soy sauce, hoisin sauce, and sesame oil. Toss everything together to ensure the chicken and vegetables are evenly coated in the sauce.
  6. Finally, add the roasted cashews to the stir fry and give it one last toss to integrate them well. Cook for an additional minute to warm the cashews through.
  7. Transfer your Cashew Chicken Stir Fry to serving plates. Garnish with sliced green onions and a sprinkle of sesame seeds for a beautiful finish. Serve hot over rice or noodles for a complete meal.

Notes

  • For the best flavor, use fresh vegetables. They add crunch and color to your dish.
  • If you prefer a bit of heat, add some red pepper flakes or a dash of sriracha to the sauce.
  • This recipe is versatile; feel free to swap in other vegetables like snap peas, carrots, or zucchini.