If you’re looking for a meal that’s easy to make, packed with flavor, and perfect for busy weeknights, Cashew Chicken Stir Fry should be on your radar.
I found this recipe Fisher Nuts website when I was looking for ideas to use up a large bag of cashews.
I was really surprised at how quickly this dish came together, in about 30 minutes you can have Cashew Chicken Stir Fry that’s even better than takeout.
I live in a very rural area so our Chinese options are really very limited so to find a recipe like this or my Sweet and Sour Chicken and Chicken Chow Mein satisfies my cravings for Chinese food without having to leave home.
So, the next time you’re craving a hearty, flavorful meal that doesn’t require hours in the kitchen, give Cashew Chicken Stir Fry a try.
Trust me, it’ll quickly become a favorite in your recipe rotation!
Why You’ll Love Cashew Chicken Stir Fry
- Quick and Easy: With a bit of prep, this dish comes together in about 40 minutes. Perfect for weeknights when you’re short on time but still want something homemade.
- Nutritious: Packed with lean protein from chicken, vitamins from fresh vegetables, and healthy fats from cashews, it’s a meal that’s as wholesome as it is delicious.
- Customizable: Don’t like broccoli? Swap it for snap peas. Want to add a kick? Toss in some red chili flakes. The recipe is flexible to fit your preferences and what’s in your fridge.
- Restaurant Quality at Home: Skip the takeout and make a stir fry that tastes just as good, if not better, than your favorite restaurant dish.
What is Cashew Chicken Stir Fry?
Cashew Chicken Stir Fry is a flavorful, quick-to-make dish typically found in Asian cuisine, featuring tender pieces of chicken, crisp vegetables, and crunchy cashews cooked together in a savory sauce.
It’s a popular choice for those looking for a balance of protein, vegetables, and healthy fats.
Ingredients
- Vegetable oil, divided
- Boneless skinless chicken breast, cut into bite-size pieces
- Reduced-sodium soy sauce, divided
- Garlic, finely chopped
- Ground ginger
- Cornstarch
- Broccoli florets
- Red bell pepper, chopped
- Chicken broth
- Brown sugar
- Toasted sesame oil
- Fisher® Premium Whole Cashews
- Hot cooked rice or noodles
How to make Cashew Chicken Stir Fry
Heat 1 tablespoon vegetable oil in wok or large deep skillet on medium-high heat 1 minute.
Add chicken, 2 tablespoons soy sauce, garlic and ginger; stir-fry 4-5 minutes or until internal temperature of chicken reaches 165°F.
Transfer to clean platter; cover to keep warm.
Combine cornstarch and remaining 2 tablespoons soy sauce in small bowl; set aside.
Heat remaining 1 tablespoon vegetable oil in wok. Add broccoli and peppers; stir-fry 3-4 minutes or until crisp-tender.
Return chicken to pan; add chicken broth, brown sugar and sesame oil. Cook 2-3 minutes or until mixture begins to bubble.
Stir in cornstarch mixture. Cook on medium heat 3-4 minutes or until thickened.
Stir in Fisher® Cashews.
Serve over hot rice or noodles.
Cashew Chicken Stir Fry
Equipment
Ingredients
- 2 tablespoons vegetable oil divided
- 12 ounces boneless skinless chicken breast cut into bite-size pieces
- 1/4 cup reduced-sodium soy sauce divided
- 2 cloves garlic finely chopped
- 1 teaspoon ground ginger
- 2 tablespoons cornstarch
- 3 cups broccoli florets
- 1 red bell pepper chopped
- 1-1/2 cups chicken broth
- 1 tablespoon brown sugar
- 2 teaspooons toasted sesame oil
- 1/2 cup Fisher® Premium Whole Cashews
- Hot cooked rice or noodles
Instructions
- Heat 1 tablespoon vegetable oil in wok or large deep skillet on medium-high heat 1 minute.
- Add chicken, 2 tablespoons soy sauce, garlic and ginger; stir-fry 4-5 minutes or until internal temperature of chicken reaches 165°F.
- Transfer to clean platter; cover to keep warm.
- Combine cornstarch and remaining 2 tablespoons soy sauce in small bowl; set aside.
- Heat remaining 1 tablespoon vegetable oil in wok. Add broccoli and peppers; stir-fry 3-4 minutes or until crisp-tender.
- Return chicken to pan; add chicken broth, brown sugar and sesame oil. Cook 2-3 minutes or until mixture begins to bubble.
- Stir in cornstarch mixture. Cook on medium heat 3-4 minutes or until thickened.
- Stir in Fisher® Cashews.
- Serve over hot rice or noodles.
