The best part of a busy week is often the moment I reach for a comforting, homemade dish that brings both joy and nourishment. One of my absolute favorites? Cashew Chicken Stir Fry. This dish truly stands out with its vibrant colors and wonderful textures, featuring tender chicken, crisp broccoli, and crunchy cashews all enveloped in a savory sauce. Not only does it deliver a satisfying crunch with each bite, but it also dishes out a flavor combo that’s hard to resist. Whether you’ve had a long day or simply crave something delicious, this dish is sure to hit the spot.

Pin this for later!

I remember the first time I made this Cashew Chicken Stir Fry after a particularly hectic week. I wanted something quick, simple, and far better than the usual takeout. As soon as those juicy chicken pieces hit the hot skillet, I knew this would become a regular in my kitchen. Whipping up a homemade version means I could control the flavors and ingredients, making it perfect for my tastes. Plus, with how quickly it comes together, there’s no reason to ever settle for takeout again!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cashew Chicken Stir Fry
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cashew Chicken Stir Fry

Why You’ll Love This Recipe

Simple & Quick: Dinner can be ready in just 30 minutes—perfect for busy weeknights.
Irresistible Flavor: The sweet and savory sauce beautifully complements the nutty crunch of the cashews.
Eye-Catching Appeal: A colorful medley of broccoli and chicken makes for an impressive presentation.
Flexible Serving: Enjoy it over fragrant jasmine rice or serve it as a filling snack.
Diet-Friendly Options: With a few tweaks, you can make it gluten-free or low-carb!

Ingredients You’ll Need

1.5 lb chicken tenderloins: Cut into bite-sized pieces, they cook quickly and stay juicy.
1 large head of broccoli: This adds freshness and a delightful crunch, making the dish more nutritious.
1 pouch microwaveable jasmine rice: Convenient and aromatic, it pairs perfectly with the stir-fry.
⅓ cup low-sodium soy sauce: Essential for your stir-fry sauce, it adds umami flavor without being too salty. You can substitute with tamari for a gluten-free option.
1 tbsp sesame oil: Adds a nutty aroma and depth. Use toasted sesame oil for an intensified flavor.
3 tbsp rice wine vinegar: This brightens up the flavors. Apple cider vinegar can be used as an alternative.
3 tbsp brown sugar: A touch of sweetness balances the savory notes. Coconut sugar works as a great substitute.
½ tbsp garlic powder: Provides a warm garlicky flavor without the hassle of chopping fresh garlic.
½ tbsp ginger: Fresh ginger is preferable, but ground ginger will do if that’s what you have on hand.
¼ cup water: To help mix the sauce and ensure it coats the chicken nicely.
1 tbsp cornstarch: This thickens the sauce to give it that restaurant-quality gloss.
1 cup unsalted cashews: Lending a wonderful crunch, make sure they are unsalted to control the salt levels in your dish.
Sesame seeds: Toasted for garnish, they add a nice finishing touch and some extra crunch!

How to Make Cashew Chicken Stir Fry

Prepare the Chicken: Cut the chicken tenderloins into 1-inch pieces and put them in a medium bowl.
Make the Marinade: In a small bowl, whisk together ⅓ cup low-sodium soy sauce, 1 tbsp sesame oil, 3 tbsp rice wine vinegar, ½ tbsp garlic powder, and ½ tbsp ginger. Add ¼ cup water to the mixture.
Marinate the Chicken: Pour half of the marinade over the chicken, tossing to coat. Allow it to marinate for 5 to 10 minutes, reserving the rest of the sauce for later.
Chop the Broccoli: Meanwhile, chop the broccoli into small florets for quick cooking.
Cook the Chicken: In a large skillet, heat about ½ tablespoon olive oil over medium heat. Once hot, add the marinated chicken. Cook for about 3 minutes per side, or until fully cooked through. Remove from the skillet and set aside.
Sauté the Broccoli: In the same skillet, add the broccoli florets. Sauté for 2 to 3 minutes, adding a splash of water if necessary to lightly steam until bright and tender.
Thicken the Sauce: Whisk 1 tbsp cornstarch into the reserved marinade until smooth, then pour it into the skillet with the broccoli. Stir and allow the sauce to thicken, bubbling gently.
Combine Everything: Add the cooked chicken and 1 cup of unsalted cashews back into the pan. Toss everything together for an additional minute, ensuring everything is well-coated with the sauce.
Prepare the Rice: Microwave the jasmine rice according to the package instructions.
Serve and Enjoy: Plate your stir-fry over the warm rice, sprinkle toasted sesame seeds on top, and dig in!

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing the stir-fry—just make sure it’s cooled before transferring to a freezer-friendly container, where it can last up to 3 months. When you’re ready to enjoy it again, reheat in a skillet over low heat, adding a bit of water or oil to keep it from drying out. The texture might change slightly after freezing, but don’t worry; a touch of fresh sesame oil can refresh the flavors!

Chef’s Helpful Tips

Pay attention to the chicken’s doneness; it should be firm and no longer pink inside.
If your sauce isn’t thickening, you may need to add a little more cornstarch dissolved in water.
Don’t overcook the broccoli! You want it tender but still crunchy for that wonderful texture contrast.
Experiment with adding other vegetables such as bell peppers or snap peas for additional color and nutrition.
Serve with an extra sprinkle of toasted sesame seeds for that added crunch and flavor!

There’s something wonderfully satisfying about making this easy Cashew Chicken Stir Fry from scratch. It’s a full-flavored dish that doesn’t require hours in the kitchen, making it a fantastic option for families or even just quick weeknight meals. Feel free to play around with the ingredients to make it your own—whether it’s adding a bit of heat with red pepper flakes, or swapping in your favorite vegetables, the possibilities are endless! Cooking is all about creativity—so have fun with it!

Recipe FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken; just make sure it’s completely thawed before cutting and marinating. For the best results, try to let it thaw in the refrigerator overnight rather than at room temperature.

How can I thicken the sauce without cornstarch?

If you prefer not to use cornstarch, try reducing the sauce by simmering it on low heat until it thickens. This slow reduction enhances the flavors as well!

Is there a vegetarian version of Cashew Chicken Stir Fry?

Absolutely! You can substitute the chicken with extra firm tofu or tempeh. Make sure to cube it and press out excess moisture for the best texture. You’ll still have that satisfying crunch from cashews and delicious flavors.

What can I serve with Cashew Chicken Stir Fry besides rice?

You can serve this stir-fry over quinoa, cauliflower rice for a low-carb option, or even tucked inside lettuce wraps for a fresh take. The combinations are endless!

More Dinner Recipes

Chicken Bell Pepper Stir Fry

👉 If you make my Cashew Chicken Stir Fry recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.