This easy cashew chicken stir fry is better than takeout and great for meal prep. Plus, the sauce is made using mostly pantry staples!
You can whip up this flavour-packed dish in under 30 minutes! Serve it over rice or noodles for a satisfying meal that’s healthier and just as delicious as your favourite takeout!
Why you’ll love this recipe
- Fast & fresh: Ready in under 30 minutes with fresh ingredients and no added preservatives.
- Meal prep friendly: Stays fresh for days and reheats beautifully.
- Customizable & convenient: Uses simple pantry staples and is easy to adapt to your preferences.
Ingredients and substitutions
- Chicken breasts – boneless skinless chicken thighs would also work. For a seafood option, use shrimp instead of chicken as your protein.
- Cornstarch – arrowroot or tapioca starch can also be used.
- Salt & pepper – to taste.
- Sesame oil – you can use a neutral cooking oil like olive oil but it will have a milder flavour.
- Mushrooms – add in another veggie like zucchini, yellow squash, broccoli, snap peas, bok choy or celery.
- Carrot – see substitution notes above.
- Yellow onion – white onion, red onion or shallots would all work instead.
- Green and red pepper – swap out for any colour bell pepper of your choice.
- Cashews – cashews are the star of this recipe, but you can try making the stir fry with another nut of your choice like peanuts.
Stir fry sauce
- Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
- Honey – agave, maple syrup or brown sugar would all help sweeten the stir fry sauce.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch. You could also swap out half the garlic for minced ginger.
How to make cashew chicken stir fry
Step 1: Make the sauce.
Mix the sauce ingredients in a small bowl.
Step 2: Season and toss the chicken.
Season the chicken with salt and pepper, then toss with the cornstarch.
Step 3: Sauté the carrots and mushrooms.
Cook the carrots and mushrooms in a skillet.
Step 4: Brown the chicken.
Add the chicken and sauté until browned.
Step 5: Mix in the rest of the veggies.
Sauté onion, green pepper and red pepper. Add the sauce and cook until it thickens.
Step 6: Add sauce, serve and enjoy!
Stir in the cashews, then remove from heat. Serve garnished with sesame seeds and enjoy!
Tips for the best cashew chicken
- Make your own stir fry sauce: It’s made of pantry staples and is so much better than the preservative-filled options you buy from the grocery store.
- Use a wok: You can use a skillet for this recipe, but a wok will give you that authentic stir fry flavour and ensures everything cooks evenly.
- Mix up the veggies: Add in different veggies like zucchini, yellow squash, broccoli, snap peas, bok choy, water chestnuts or celery.
- Roast the cashews: For even better flavour, roast the cashews in the oven for 10-15 minutes first at 350°F.
Frequently Asked Questions
Can I use a different protein instead of chicken?
Definitely. You can substitute tofu, beef, shrimp, or pork, just adjust cooking times as needed. For tofu, press out excess water before cubing and stir-frying.
I don’t have all the vegetables listed. Can I substitute or leave some out?
Absolutely! Feel free to use your favorite stir-fry vegetables. Broccoli, snow peas, bok choy, and snap peas are all great additions. You can also leave out any vegetables you don’t like.
Can I make this gluten-free?
Yes, just use tamari instead of soy sauce. And, double check all other ingredients to be sure.
What to serve with this dish
These side dishes will take your chicken to the next level.
- Rice & noodles: Your classic steamed rice, fried rice or low-carb cauliflower rice or noodles would all make great accompaniments.
- Vegetables: Steamed or stir-fried vegetables, Asian-inspired slaw, or edamame all offer healthy and complementary side dish options.
- Other sides: Appetizers like spring rolls or egg rolls, a light soup, or a fresh salad are all delicious pairings for the stir fry.
How to store and reheat
Store: Place cooled stir fry in an airtight container and refrigerate for up to 4 days.
Reheat: Warm in a skillet over medium heat until heated through, or microwave for 2-3 minutes, stirring halfway.
Freeze & Reheat from Frozen: Transfer cooled stir fry to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat as above.
Meal prep tools
- Grab a wok to make this recipe.
- Get your glass meal prep bowls here.
- A rice cooker is invaluable for saving time, and it cooks other grains, too!
- I get all my free-range chicken breasts from Butcher Box.
Easy Cashew Chicken Recipe
Ingredients
- 1 lb chicken breasts, diced into 1-inch cubes
- 1 tbsp cornstarch
- Salt & pepper, to taste
- 1 tbsp sesame oil
- 1 cup mushrooms, sliced in half
- 1 carrot, chopped
- 1 yellow onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1/2 cup cashews
Stir fry sauce
- 3 tbsp low-sodium soy sauce or tamari if gluten-free
- 2 tbsp honey
- 4 cloves garlic, minced
Instructions
- In a large bowl, season chicken with salt & pepper, then toss with cornstarch. Meanwhile, mix the stir fry sauce ingredients in a small bowl and set aside.
- Heat oil in a large skillet or wok over med-high heat. Add carrots and mushrooms to skillet, cooking for 5 minutes until carrots soften and mushrooms release juices. Add chicken and saute for another 5 minutes until browned, stirring often.
- Add onion, green pepper and red pepper to the skillet, sauteeing another 2-3 minutes, then add sauce, cooking for 2-3 more minutes until sauce thickens.
- Stir in cashews, then remove from heat. Serve garnished with sesame seeds (optional), and enjoy!
Video
Comments & Reviews
Elly says
I made this recipe today for me and my boyfriend; we both really liked it a lot! Definitely keeping this for future use. We really liked the flavor and it was really easy to make. My boyfriend has Type II diabetes so this is a great meal for him to have and I am trying to lose weight, so it is good for me too. Win-win!