Packed with ginger, garlic, toasted sesame oil and roasted cashews, this bright and fresh Cashew Chicken Stir-Fry comes together in just minutes!
Stir-fries are healthy, versatile, and quick-cooking which is why we eat them at least one or two nights a week. In the summer months when produce is abundant, nothing is easier or more delicious than sautéing your protein of choice with whatever vegetables are in season or on sale. My Cashew Chicken Stir-Fry is an easy go to recipe for adults and kids alike. Serve over brown rice or with iceberg lettuce cups to keep it low carb. Whatever you do, don’t forget the chopsticks. Dinner is always more fun with chopsticks!
For the sauce: Soy sauce, rice wine vinegar, sugar, and toasted sesame oil.
For the stir-fry: Chicken breasts, cornstarch, salt and pepper, cashews, minced ginger and garlic, onion, red and yellow bell pepper, and scallions.
How to Make Cashew Chicken Stir-Fry
Start your cashew chicken stir-fry by chopping your cashews and roasting them in the oven at 350 for about 8-10 minutes.
Then in a large bowl, add your cubed chicken and sprinkle it with your cornstarch.
If you have some, also drizzle in some Chinese cooking wine.
Finish with some salt and pepper, then toss to make sure chicken is all evenly coated.
Then in a large wok or skillet, cook your chicken over medium-high heat until fully cooked and slightly golden. Remove and set aside.
Then in the same pan, add your sliced onion as well as grated ginger. If you’re a fan of spice, add some chili paste as well.
Use a microplane to freshly grate your garlic into the mix. Cook for about 30 seconds until fragrant.
Next add your sliced yellow and red bell pepper and cook for an additional couple minutes until softened.
Add the chicken back into to the wok.
Then add in your ingredients to make the sauce, pouring in the soy sauce, rice wine vinegar, sugar, and sesame oil. Cook for an additional 2-3 minutes.
When finished and well mixed, serve over rice.
Top with your roasted cashews and freshly chopped scallions (or green onions).
Serve and enjoy your Cashew Chicken Stir-Fry!
- Swap the protein. Try it with beef or pork, or if you want to keep it vegan and vegetarian, just use tofu!
- Change out the vegetables. If you don’t have peppers on hand, use broccoli, green beans, or any other veggie you have in the fridge.
- Use different nuts. If you don’t have cashews, you could use peanuts also.
Frequently Asked Questions:
Do cashews need to be roasted?
Technically all cashews that you buy from the store have been roasted at least once, so you can eat them “raw” so to speak, or roast them yourselves for boosted flavor!
Can you put cashews in a stir-fry?
While I roast my cashews in the oven and add them to my stir-fry after taking it off of the stove, you can also add the cashews to the stir-fry while it’s still cooking!
How do you store leftover stir-fry?
Keep any leftovers in an airtight container in the fridge for up to 3 days.
More Asian Inspired Dishes
- Ginger Teriyaki Grilled Chicken Breasts
- Ramen Broccoli Slaw
- Spicy Chicken Ramen
- Sesame Chicken and Green Bean Stir-Fry
- Egg Drop Soup
Eat It, Like it, Share it!
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
I’m a fan of chopsticks, but however you decide to eat it, you’ll love this quick and easy Cashew Chicken Stir-Fry.
Your fork is waiting.
Cashew Chicken Stir-Fry
- 16 ounces boneless skinless chicken breasts (cubed)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon corn starch
- 1 tablespoon Chinese cooking wine – optional (Shaohsing rice wine)
- 1 ounce cashews
- 2 tablespoons minced ginger
- 1 clove garlic – minced
- 1 teaspoon chili garlic paste (optional)
- 1 small onion (diced)
- 1 red pepper (seeded and diced)
- 1 yellow pepper (seeded and diced)
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoons rice wine vinegar
- 2 teaspoons sugar
- 2 teaspoons toasted sesame oil
- ¼ cup scallions (garnish)
- Pre-heat oven to 350 degrees and place cashews on a baking sheet in an even layer. Roast until golden brown and toasted, 8-10 minutes; set aside.
- Place cubed chicken in a medium bowl and toss well with corn starch, salt, pepper and Chinese cooking wine; let sit 10 minutes.
- Pre-heat large skillet or wok over medium-high heat and spray with cooking spray. Add chicken to the pan and cook until golden brown, stirring frequently, 7-9 minutes. Remove chicken from pan and set aside.
- In the same pan over medium-high heat, add ginger, garlic and chili paste and sauté until flavors release, about 30 seconds, being not to burn the garlic.
- Add onion and peppers to the pan and sauté until tender, 6-7 minutes. Return chicken to the pan along with soy sauce, rice vinegar, sugar and sesame oil and stir-fry 2-3 additional minutes.
- Garnish with scallions and toasted cashews to serve.