Better Than Takeout: Cashew Chicken Stir Fry
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When dinner needs to happen fast, this Cashew Chicken Stir Fry is my go-to. Juicy chicken, crisp-tender veggies, and a homemade stir-fry sauce come together for a meal that’s way better than takeout (and quicker, too).
Everything cooks up in one pan, and the flavor payoff is huge. The toasted cashews add crunch and that nutty richness that makes every bite a little addictive. Serve it over rice or noodles and dinner’s done — no delivery menu required.
Table of Contents
Why This Stir Fry Beats Takeout
- Quick and easy. Dinner’s on the table in about 25 minutes — faster than delivery!
- One-pan meal. Less mess, less cleanup, more flavor.
- Big, bold flavor. Fresh ginger, garlic, and a savory-sweet sauce bring that restaurant taste home.
- Versatile. Add your favorite veggies or turn up the heat with extra red pepper flakes.
- Crowd-pleasing. Tender chicken, crisp veggies, and crunchy cashews — a combo everyone loves.
I like to toast the cashews in the pan first — it makes the whole kitchen smell amazing and gives them a deeper, nuttier flavor.
Ingredients You’ll Need for Cashew Chicken Stir Fry
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- For the Stir Fry: Chicken, avocado oil, broccoli, red bell pepper, garlic, and fresh ginger — a quick mix that builds flavor, color, and freshness in every bite.
- For the Sauce: Soy sauce, maple syrup (or honey), rice wine vinegar, hoisin sauce, sesame oil, paprika, red pepper flakes, cornstarch, and water — a simple homemade stir-fry sauce that’s savory with just a hint of sweetness.
- For the Crunch & Garnish: Cashews, green onions, and sesame seeds — for that final nutty crunch and a pop of color.
I’m all for shortcuts, but fresh ginger really does make a big difference here — it brightens the sauce and makes everything taste fresher.
Simplified Directions To Make This Dish
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
- Cook the chicken in a little oil until golden, then add the veggies, garlic, ginger, and cashews.
- Stir in the sauce ingredients and let everything get coated and glossy.
- Add the cornstarch slurry to thicken the sauce, then finish with green onions and sesame seeds before serving.
If you’re serving this over rice, start the rice first — it’ll be ready right when the stir fry comes off the stove. Timing perfection!
TidyMom Tips For Cashew Chicken Stir Fry
- Read the recipe first. It’s always a good idea to scan through before you start — stir-fries move fast once the heat’s on.
- Prep before you cook. Have all your ingredients chopped and ready to go for smooth, stress-free cooking.
- Use high heat. A hot pan helps sear the chicken and keeps the veggies crisp-tender.
- Adjust the sauce. If it gets too thick, add a splash of water to loosen it back up.
- Serve fresh. This dish tastes best straight from the pan while everything’s still hot and glossy.
Substitutions & Variations
- Protein swap. Try shrimp, pork, or tofu instead of chicken — just adjust the cook time as needed.
- Veggie flexibility. Bell peppers, snow peas, mushrooms, or zucchini all work great in this stir fry.
- Make it spicy. Add extra red pepper flakes or a drizzle of sriracha for more heat.
- Go gluten-free. Use tamari instead of soy sauce and double-check your hoisin sauce label.
Special Equipment
A wok is great for stir fry, but don’t worry if you don’t have one — a large, deep skillet works just as well.
A handy garlic press saves time on chopping, and a small whisk is perfect for mixing up the sauce in seconds.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave until warmed through — you can add a splash of water or soy sauce to loosen the sauce if it thickens.
I don’t recommend freezing this one; the veggies can lose their crisp texture once thawed.
I swear this one disappears faster than I can dish it out. My family loves it even more than takeout — and that’s saying something.
Cashew Chicken Stir Fry FAQs
Yes, just be sure they’re unsalted. Roasted cashews add great flavor — just stir them in at the end so they don’t get too soft.
It’s delicious over steamed rice, jasmine rice, or even noodles. For a lighter option, try cauliflower rice or lettuce cups.
You can prep everything earlier in the day — chop the veggies, cube the chicken, and whisk the sauce. When it’s time to cook, dinner comes together in minutes.
Add extra red pepper flakes, a spoonful of chili paste, or a drizzle of sriracha for an easy kick of heat.
More Asian-Inspired Recipes to Try
If you love meals that bring big takeout flavor to your own kitchen, these reader favorites are just as quick and satisfying:
- Asian Sesame Chicken Salad – fresh, crunchy, and tossed with a sweet sesame dressing.
- Teriyaki Salmon Bowl – a colorful rice bowl packed with bold, savory-sweet flavor.
- Sweet and Tangy Asian Meatballs with Teriyaki Sauce – easy, saucy, and always a crowd-pleaser.
- Easy Beef and Broccoli Stir-Fry – tender beef and crisp broccoli in a rich, garlicky sauce.
- Easy Spicy Orange Chicken – a zesty homemade version of a takeout favorite.
- Hot and Spicy Chicken – a quick dinner with bold heat and savory flavor.
- Egg Roll In A Bowl -all the flavor of takeout, without the wrapper.
There’s just something about a good stir-fry that makes dinner feel effortless. This Cashew Chicken Stir Fry is one of those meals that checks all the boxes — quick, flavorful, and guaranteed to disappear fast.
Whether you’re serving it over rice, noodles, or sneaking bites straight from the pan (no judgment here), it’s the kind of dish that turns an ordinary weeknight into something special.
Cashew Chicken Stir Fry
Quick, flavorful, and better than takeout! This easy Cashew Chicken Stir Fry combines tender chicken, crisp veggies, and a savory-sweet sauce for a dinner everyone loves — on the table in 25 minutes.
Ingredients
- 2 tablespoons avocado oil, divided
- 1 pound chicken, cubed
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- 3 cups fresh broccoli florets
- 1 red bell pepper, chopped into 1-inch pieces
- 1 cup raw unsalted cashews
- 1 tablespoon grated ginger
- 2 garlic cloves minced
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons maple syrup (honey)
- 2 tablespoons rice wine vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon paprika
- ¼ teaspoon red pepper flakes
- 2 tablespoons water
- 1 tablespoon cornstarch
- 2 tablespoons chopped green onions
- 1 tablespoon sesame seeds
Instructions
- To a wok over medium heat, add 1 tablespoon avocado oil for 2 minutes.
- Add the chicken, salt, and pepper. Cook for 5 minutes.
- Add the remaining avocado oil, broccoli, bell pepper, cashews, ginger, and garlic. Stir for 4 minutes.
- Add the soy sauce, maple syrup, rice wine vinegar, hoisin sauce, sesame oil, paprika, and red pepper flakes.
- Stir until combined.
- Mix the water and cornstarch together. Add to the sauce. Stir until it is thicker.
- Top with green onions and sesame seeds.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 782Total Fat: 49gSaturated Fat: 11gUnsaturated Fat: 39gCholesterol: 105mgSodium: 850mgCarbohydrates: 51gFiber: 11gSugar: 12gProtein: 43g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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