Cashew Chicken Stir Fry

I couldn’t quite tell you when cashew chicken stir fry turned from a weeknight fallback into one of those dishes I find myself… actually craving. There’s something about the smell when it hits the pan – the toasted, buttery cashews, the sweet burn of garlic and ginger caramelizing just a bit too long (in the best way), the warm, nutty perfume right before the sauce pulls everything together. It’s noisy and a bit messy, and the colors pop against the heat of the wok like they’re dancing for their supper. You know it’ll be good before it’s even done.

Why You’ll Crave It

• You get that lovely contrast – tender chicken, crunchy cashews, crisp veggies, all in one bite.
• It comes together shockingly fast. Like… did-I-just-make-that fast.
• The sauce is gently sweet, warm with ginger, savory enough to make rice disappear.
• Easy to adapt for whatever’s in the fridge (or to please picky eaters…or yourself).

The first time I made this, I remember standing at the stove eating it straight from the pan – just a fork, the skillet, and me… I didn’t even bother with a plate.

What You’ll Need

• 1 pound chicken breast: boneless, skinless, chopped into cozy bite-sized pieces
• 1 cup unsalted cashews: lightly toasted – they bring that lovely warmth and soft crackle
• 2 cups broccoli florets: small, tight ones cook best (and stay tender-crisp)
• 1 medium bell pepper: red or yellow gives it better color, thinly sliced
• 1 medium carrot: peeled and sliced into diagonal coins – they look nice that way
• 3 green onions: sliced thin, both green and white parts
• 2 cloves garlic: minced or grated, fresh is best always
• 1 tablespoon fresh ginger: grated finely, really makes the dish fragrant and bright
• 1/4 cup soy sauce: your trusted bottle, or tamari if you need it gluten-free
• 2 tablespoons honey: just a touch to round out the salt and umami
• 1 tablespoon cornstarch: helps the sauce cling like a soft glaze
• 2 tablespoons olive oil: or any neutral oil that heats well
• Salt and pepper: to taste – just a pinch really, the soy already brings salt

Easy How-To

Chop, measure, breathe

Honestly, it helps to have everything ready before the heat starts. Cut your chicken, chop the veggies, mince the aromatics. Just get your little bowls out like a cooking show, even if it feels silly. It makes a difference when the real cooking begins.

Whisk your sauce

In a bowl, mix the soy sauce, honey, and cornstarch until smooth. Keep it close – you’ll need it fast once the stir fry’s going. Sometimes I add a splash of water to thin it just a touch.

Sizzle the chicken

Heat a skillet or wok over medium-high heat. Add a spoonful of oil, then the chicken. Don’t rush it – let it brown a bit before flipping. Once it’s golden and cooked through, scoop it out and set it aside with a little foil tent over it.

Vegetable tumble

In the same pan (don’t wash it!), add a bit more oil and toss in the broccoli, carrot, and bell pepper. Give them a good stir-fry for 3 to 5 minutes – you still want them crisp in the middle. Add green onions at the end so they stay gentle and soft-green.

Aromatics in

Now the kitchen will smell amazing. Stir in the garlic and ginger into the pan and let them dance around, just for a minute. Not longer. You don’t want them bitter – just fragrant.

Chicken returns, cashews follow

Add the chicken back to the skillet, toss everything so it mingles nicely. Pour the sauce over the top and stir until everything’s glossy and coated. Toss in the cashews last, just before the finish line, so they keep their crunch.

Serve, maybe steal one bite first

Turn off the heat and spoon over hot rice, noodles, anything starchy and warm. Or straight from the pan, quietly in the kitchen, if the day’s been long.

Good to Know

• If your veggies start to steam instead of fry, the pan might be too crowded – try cooking them in two batches if needed.
• The sauce will look thin at first, but it thickens fast – keep stirring gently and give it a moment.
• It’s not authentic Chinese takeout, and that’s okay – it’s homemade, and that counts for more most nights.

Serving Ideas

• Ladle it over jasmine rice and sprinkle with toasted sesame seeds for just a whisper of crunch.
• Spoon onto rice noodles or soba with a splash of lime juice – makes for a summery twist.
• I like it cold the next day over mixed greens… leftover magic.

Top Tricks

• Toast your cashews in a dry pan before adding them – even just 3 minutes – it changes everything.
• Cut everything to similar sizes. Not perfect, just similar. It helps it all cook together in harmony.
• Don’t overcrowd – I say it again. A hot pan and space are what give you that lovely sear and not a soggy stew.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, and honestly they’re even juicier. Just make sure to trim the fat well and cut them into small, even pieces.

How spicy is this dish?

As written, it’s quite mild. But if you like heat, a tiny spoon of chili garlic sauce or a sliced red chili tossed in with the garlic works beautifully.

Do I have to use a wok?

Nope. A large skillet works just fine. Just make sure it gets nice and hot before you add anything.

Can I use pre-cooked chicken?

You can, especially if you’re using leftovers. Just warm it through at the end – don’t cook it again or it might go dry.

Will it keep well for meal prep?

Yes! It keeps beautifully in the fridge for up to 3 days. The cashews soften a little, but still taste great.