Chicken Cashew Stir Fry
Bursting with vibrant colors and savory flavors, this Chicken Cashew Stir Fry is a quick and satisfying meal perfect for busy weeknights. Tender, marinated chicken thighs are stir-fried to perfection alongside crisp vegetables like red bell pepper, zucchini, and carrot, while roasted cashews add a delightful crunch. The rich, umami-packed sauce, made with soy sauce, oyster sauce, honey, and a touch of sesame oil, coats each bite in a harmonious blend of sweet and salty. With just 15 minutes of prep and cook time each, this easy stir-fry recipe is ready in under 30 minutes and pairs beautifully with steamed rice or noodles. Garnished with fresh green onions, it’s a family-friendly dish that’s as healthy as it is delicious. Whether you’re craving a takeout-style dinner or an impressive homemade meal, this Chicken Cashew Stir Fry is sure to impress. Perfect for fans of quick Asian-inspired recipes!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 3 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 3 cloves Garlic cloves
- 1 tablespoon Fresh ginger
- 1 large Red bell pepper
- 1 medium Zucchini
- 1 medium Carrot
- 100 grams Roasted cashews
- 2 tablespoons Oyster sauce
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 3 tablespoons Water
- 2 stalks Green onions
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
In the bowl with the chicken, add 1 tablespoon of soy sauce and the cornstarch. Mix well to coat the chicken. Set aside to marinate while you prepare the vegetables.
Finely mince the garlic and grate the ginger. Slice the red bell pepper into strips, cut the zucchini into half-moons, and julienne the carrot.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
Once the oil is hot, add the marinated chicken. Stir-fry for 4–5 minutes, or until the chicken is cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the red bell pepper, zucchini, and carrot to the pan. Stir-fry the vegetables for 3–4 minutes until tender-crisp.
In a small bowl, mix the remaining soy sauce, oyster sauce, honey, sesame oil, and water to create the stir-fry sauce.
Return the cooked chicken to the skillet with the vegetables. Pour in the stir-fry sauce and toss everything until evenly coated and heated through, about 2 minutes.
Add the roasted cashews and stir gently to combine.
Chop the green onions and sprinkle them on top as garnish before serving.
Serve the Chicken Cashew Stir Fry hot with steamed rice or noodles.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 22.9 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4967 mg | 216% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 46.4 g | ||
| Protein | 157.9 g | 316% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 223 mg | 17% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3090 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
