Easy Cashew Chicken Stir Fry {Meal Prep}

This Easy Cashew Chicken Stir Fry is better than takeout and great for meal prep. Plus, the sauce is made using mostly pantry staples!

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.

photo shows ingredients to make a chicken stir fry recipe

How to make cashew chicken stir fry

Make the stir fry sauce.
Season and toss the chicken.
Sauté the carrots and mushrooms.
Add in the chicken.
Mix in the rest of the veggies.
Pour in the stir fry sauce, serve and enjoy!

What to serve

Frequently Asked Questions

What is cashew chicken sauce made of?

The stir fry sauce for this cashew chicken recipe is super easy. In fact, you only need three ingredients, and they’ll all pantry staples you likely already have on hand! Just whisk together 3 tbsp. soy sauce, 2 tbsp. honey and 4 cloves minced garlic to make this flavourful sauce.

Are cashews good for you?

Yes! Cashews are high in protein, healthy fats and antioxidants. As long as you don’t smother them in salt, they’re a healthy addition to any meal or even a great snack option on their own.

How many calories are in this recipe?

This cashew chicken stir fry has 333 calories per serving. It’s a great low-calorie and low-carb meal option!

What's the difference between kung pao chicken and cashew chicken?

While kung pao chicken and cashew chicken are both chicken-based Asian dishes, kung pao chicken is typically made with peanuts whereas cashew chicken is made with cashews. Kung pao chicken also tends to be a bit spicier than cashew chicken, since it uses chilies.

Storing and reheating

This cashew chicken stir fry is great for meal prep and will last in the fridge for 4 to 5 days. Store individual serving sizes or a big batch in airtight glass containers or meal prep bowls.

You can reheat your stir fry in the microwave for 1-2 minutes if you’re in a rush, but I suggest reheating in your wok or a skillet until heated through. It ensures the veggies stay nice and crisp! If you do use the microwave, make sure to sprinkle some water over top of the chicken so it doesn’t dry out.

Freezing this recipe

If you plan on freezing this stir fry, I suggesting cooking the vegetables for less time so they don’t get mushy when you defrost and reheat them. This way, the dish should last in the freezer for 2 to 3 weeks in freezer-safe containers or Ziploc bags. Let it defrost in the fridge overnight then reheat as normal.

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This is the exact wok I use, and I love it!
Get your square glass meal prep bowls here.
I get all my free-range chicken breasts from Butcher Box.