🥢 Cashew Chicken Stir-Fry – A Flavor-Packed Takeout Classic at Home

Say goodbye to takeout and hello to your new favorite homemade meal! This Cashew Chicken Stir-Fry brings the perfect balance of savory, sweet, and nutty flavors — all in under 30 minutes. Juicy chicken bites, crispy-tender veggies, crunchy cashews, and a glossy, flavorful sauce make this dish an instant hit for weeknight dinners or Asian-themed feasts at home.

🍗 Ingredients

For the Chicken:

• 1 lb (450g) chicken breast, cut into bite-sized cubes
• 1 tbsp soy sauce
• 1 tsp cornstarch

For the Sauce:

• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce (optional but adds great depth)
• 1–2 tsp sugar, to taste
• 1 tsp rice vinegar
• ½ cup (120ml) chicken broth

For the Stir-Fry:

• 2 tbsp vegetable oil (divided)
• 1 medium onion, roughly chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, peeled and finely minced
• 1 red bell pepper, cut into thin strips
• ½ cup unsalted roasted cashews
• 1–2 green onions, chopped (for garnish)
• 1 tsp cornstarch + 1 tbsp water (cornstarch slurry)

🔥 Optional Add-in: Throw in a handful of snap peas or baby corn for more crunch and color!

👨‍🍳 Instructions

1️⃣ Marinate the Chicken

In a medium bowl, mix chicken pieces with 1 tbsp soy sauce and 1 tsp cornstarch. Let this sit for 10–15 minutes. This quick marinade tenderizes the chicken and helps it sear beautifully.

2️⃣ Mix the Sauce

In a separate small bowl, whisk together all sauce ingredients: soy sauce, oyster sauce, hoisin, sugar, vinegar, and chicken broth. Stir until the sugar fully dissolves. Set aside.

💡 Pro tip: Adjust the sweetness or saltiness to your taste here — this is your flavor foundation.

3️⃣ Sear the Chicken

Heat 1 tbsp oil in a large wok or deep skillet over medium-high heat. Add the marinated chicken and cook for 4–5 minutes, stirring occasionally, until it’s golden and mostly cooked through.
Remove and set aside.

4️⃣ Sauté Aromatics & Veggies

In the same pan, heat the remaining 1 tbsp oil.
Add chopped onions and cook until soft (about 2 minutes). Add garlic and ginger, stir until fragrant (about 30 seconds).

Toss in your red bell pepper (and snap peas, if using), stir-fry for 2–3 minutes until tender-crisp.

5️⃣ Combine, Simmer & Thicken

Return the cooked chicken to the skillet. Pour in your prepared sauce and mix everything well. Let it simmer gently for 2–3 minutes to let the flavors come together.

Stir in cashews and green onions, then slowly add the cornstarch slurry, stirring continuously until the sauce thickens to your liking (usually about 1–2 minutes).

6️⃣ Serve & Enjoy

Give the dish a final taste and adjust seasoning if needed (a splash of soy sauce or pinch of sugar can make all the difference).

Serve immediately over a bed of steamed jasmine rice, brown rice, or noodles for a truly satisfying meal.

🥢 Garnish with extra green onions or toasted sesame seeds for added flavor and presentation.

💡 Tips & Variations

• Spicy Version: Add red chili flakes or a drizzle of sriracha for heat.
• Vegetarian Option: Swap chicken with firm tofu or mushrooms.
• Nut-Free Version: Use sunflower seeds or skip the nuts altogether.

📦 Leftovers & Storage

This dish stores beautifully!

• Fridge: Store in an airtight container for up to 3–4 days.
• Freezer: Freeze portions for up to 2 months. Reheat in a skillet with a splash of water to loosen the sauce.

🧧 A Must-Have for Your Asian-Inspired Menu

Cashew Chicken is a crowd-pleaser—it’s bold, satisfying, and surprisingly easy to make from scratch. Pair it with a light cucumber salad, sesame noodles, or steamed dumplings for a complete feast.