This easy cashew chicken stir-fry will quickly become a family favorite. Simple ingredients, plenty of vegetables, and ready in 30 minutes or less.
One of my go-to weeknight dinners is this cashew chicken stir-fry. It delivers a great balance of savory sauce, tender chicken, crunchy cashews and bright vegetables, and it’s reliably loved by the whole family — even picky eaters. It’s quick to prepare and reheats well, making it perfect for busy weeks when leftovers double as easy lunches.
I first encountered cashew chicken years ago and have since simplified the method to cut steps and time without sacrificing flavor. This version skips marinating and extra fuss, so you’ll have dinner on the table in about half an hour.
How to make this easy cashew chicken stir-fry
This recipe skips marinating, so active hands-on time is short. Start by toasting the cashews if they aren’t already roasted — this step deepens their flavor and adds extra crunch. Place a dry pan over medium heat, add the cashews and stir frequently until fragrant and lightly browned, about 4–5 minutes. Remove them to a bowl while you cook the rest of the dish.
Trim and dice the chicken into bite-sized pieces, then toss it with cornstarch, salt and pepper to help create a silky, slightly thickened coating as it cooks. Prepare all vegetables before heating the pan. In this recipe I use:
- broccoli florets
- carrots, sliced
- red bell pepper, cut into chunks
- shelled edamame
Heat a tablespoon of sesame oil in a large wok or heavy skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook without crowding for several minutes until the underside is golden, then flip and cook until done, roughly 7–8 minutes total depending on the size of pieces. If your pan can’t fit the chicken in one even layer, cook it in batches so everything browns nicely.
When the chicken is cooked through, add the prepared vegetables to the pan. Cover and reduce the heat slightly, allowing the vegetables to steam until just tender, about 4–5 minutes. While the vegetables soften, whisk together the sauce ingredients in a bowl:
- chicken stock
- soy sauce
- rice vinegar
- honey
- fresh ginger, minced
- garlic, minced
Pour the sauce into the pan and bring it to a gentle simmer for a couple of minutes so flavors meld. Mix cornstarch with water to make a slurry, then stir it into the pan and cook, stirring constantly, until the sauce thickens and coats the chicken and vegetables. Stir in the toasted cashews at the end so they stay crisp.
Serve the stir-fry immediately over steamed rice or noodles and garnish with sliced green onion for freshness and color. Leftovers are excellent — the dish keeps well and reheats without losing its texture when stored properly.
Is this cashew chicken a healthy dinner?
Yes — this recipe can be considered a healthy, balanced meal. It uses minimal oil and includes a generous amount of vegetables, lean protein and nuts for healthy fats. The sauce relies on honey rather than refined sugar, and you can control sodium by using low-sodium soy sauce if desired. As with any recipe, adjust ingredients to suit dietary preferences and needs.
Does this cashew chicken freeze well?
Yes. Once fully cooled, portion the stir-fry into airtight, freezer-safe containers. Store in the refrigerator for 3–4 days or freeze for up to 2 months. Thaw overnight in the fridge before reheating on the stove or in the microwave. For the best texture, you may prefer to add a small handful of freshly toasted cashews to each portion after reheating rather than freezing them in the dish.
Ingredients
- 1 cup unsalted cashews*
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp sesame oil
- 2 large carrots, sliced into 1/2″ rounds
- 1 cup red bell pepper chunks
- 2 cups broccoli florets
- 1 cup shelled edamame
- 2 tbsp fresh green onions, diced
Sauce
- 3 tbsp soy sauce (use low-sodium if preferred)
- 1 tbsp rice vinegar
- 2 tbsp honey
- 1/4 cup chicken stock
- 1 tsp fresh grated ginger
- 2 cloves garlic, minced
- 2 tbsp cornstarch (for thickening)
- 1/4 cup water (for the cornstarch slurry)
Instructions
- Toast the cashews in a dry wok or skillet over medium heat until lightly browned and fragrant, about 4–5 minutes. Transfer to a bowl and set aside.
- Place diced chicken in a large resealable bag or bowl and toss with 2 tablespoons cornstarch, salt and pepper until evenly coated.
- Heat sesame oil in the wok or skillet over medium-high heat. Add the chicken in a single layer and cook until golden on one side, then flip and cook until fully cooked, about 7–8 minutes total. Cook in batches if necessary to avoid overcrowding.
- Add the carrots, bell pepper, broccoli and edamame to the pan. Cover, reduce heat to medium-low and steam until vegetables are fork-tender, about 4–5 minutes.
- Whisk together the sauce ingredients (soy sauce, rice vinegar, honey, chicken stock, ginger and garlic). Pour the sauce into the skillet and simmer for a few minutes so flavors combine. Mix 2 tablespoons cornstarch with 1/4 cup water to make a slurry, then stir it into the pan. Cook, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
- Remove from heat, stir in the toasted cashews and green onions, then serve over rice or noodles.
Leftovers keep well in an airtight container in the refrigerator for 3–4 days or in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.
Notes
*If you’re using already roasted, salted cashews you can skip toasting. If your cashews are raw, a quick toast in a dry pan enhances their flavor and texture.