The Best Cashew Chicken Stir Fry
Elevate your weeknight dinners with The Best Cashew Chicken Stir Fry, a vibrant and flavorful dish packed with tender chicken, crisp vegetables, and crunchy roasted cashews. Marinated chicken thighs are stir-fried to perfection with a rich, savory sauce made from soy sauce, oyster sauce, hoisin, and a hint of sesame oil, creating a harmonious balance of sweet and umami flavors. Bright red bell peppers, broccoli florets, and aromatic garlic and ginger add freshness and color, while the roasted cashews provide a satisfying crunch. Quick and easy to prepare in just 30 minutes, this one-pan recipe is served over fragrant jasmine rice for a complete meal that's perfect for busy weeknights or casual entertaining. Whether you're a stir fry enthusiast or looking to recreate takeout at home, this cashew chicken recipe is guaranteed to be a hit.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 3 tbsp Soy sauce
- 2 tbsp Cornstarch
- 2 tbsp Oyster sauce
- 1 tbsp Hoisin sauce
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 2 tbsp Water
- 2 tbsp Vegetable oil
- 3 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1 medium Red bell pepper, diced
- 2 cups Broccoli florets
- 1 cup Cashews (unsalted, roasted)
- 2 Green onions, sliced
- 4 cups Cooked jasmine rice (for serving)
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 1 tablespoon of cornstarch. Mix well to coat the chicken and let it marinate while preparing the other ingredients.
In a small bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, and water to create the stir fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Add the diced red bell pepper and broccoli florets to the skillet. Stir fry for 3-4 minutes, until the vegetables are tender-crisp.
Return the cooked chicken to the skillet along with the prepared stir fry sauce. Stir well to coat all the ingredients in the sauce.
Add the roasted cashews to the skillet and mix them in. Cook for an additional 1-2 minutes until heated through.
Remove from heat and garnish with sliced green onions.
Serve the cashew chicken stir fry warm over a bed of cooked jasmine rice.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 736 mg | 32% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.8 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 457 mg | 10% | |
*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.
