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Cashew Chicken Stir Fry
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4.78 from 40 votes

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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian-Inspired
Servings: 4 servings
Calories: 333kcal


  • 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
  • 2 tbsp honey
  • 4 cloves garlic, minced


  • 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!



Thicken the stir fry sauce using a cornstarch slurry.
Serve your stir fry with a side of rice or noodles.
Store the leftovers in the fridge for 4-5 days. Reheat in the microwave, a wok or a pan on the stovetop.
Freeze this stir fry for 2-3 weeks. Defrost in the fridge overnight then reheat as normal.


Calories: 333kcal | Carbohydrates: 24g | Protein: 29g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 549mg | Potassium: 828mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3623IU | Vitamin C: 67mg | Calcium: 26mg | Iron: 2mg