Name: Cashew Chicken Stir-Fry
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 pound Chicken breast, thinly sliced; 1 cup Cashews, unsalted (whole or halved); 1 Red bell pepper, julienned; 1 cup Broccoli florets (washed and cut into small pieces); 2 tablespoons Soy sauce (use low-sodium if preferred); 1 tablespoon Hoisin sauce; 2 cloves Garlic, minced; 2 tablespoons Vegetable oil (for stir-frying); Salt and pepper (to taste)

Jump to Recipe

Creamy, juicy, and bursting with savory-sweet flavors, this Cashew Chicken Stir-Fry is the kind of weeknight dinner that feels special without demanding hours in the kitchen. It’s a fast, family-friendly meal that combines tender chicken, crunchy cashews, bright red bell pepper, and crisp broccoli in a glossy soy-hoisin sauce — comfort food with a healthy twist. Fun fact: cashew chicken became wildly popular in American-Chinese cooking because cashews add a buttery crunch that pairs perfectly with stir-fried proteins. If you love quick stir-fries, you might also enjoy my take on a lighter stir-fry on the blog, or compare textures with this Cashew Chicken Stir-Fry recipe page for more variations. Simple to prep, quick to cook, and wildly satisfying, this dish will have everyone asking for seconds.

What is Cashew Chicken Stir-Fry?

Ever wondered why it’s called cashew chicken? Is it the cashews bossing the chicken around? Or the chicken secretly in charge of the cashews? Either way, this dish is named for its star pairing: bite-sized chicken pieces tossed with roasted cashews in a savory sauce. It’s a playful balance of textures — tender meat, crunchy nuts, and crisp veggies — and proves that “the way to a man’s heart is through his stomach.” Imagine serving this and watching plates empty; that’s the kind of reliable crowd-pleaser this recipe is. Ready to give it a try? Grab a wok and let’s get cooking.

Why You’ll Love This:

This Cashew Chicken Stir-Fry is irresistible for three big reasons:

Comforting contrast: Soft, juicy chicken meets snappy bell pepper and crunchy cashews for a delightful mouthfeel that keeps every bite interesting.
Budget-friendly and flexible: Making this at home costs a fraction of takeout and you can stretch it with extra veggies or serve it over rice or noodles to feed more people.
Flavor-packed toppings: The simple soy-hoisin sauce delivers umami and a touch of sweetness, while fresh garlic and toasted cashews add aroma and richness.

If you’re a fan of savory-sweet stir-fries like our slightly different but equally tasty Chinese Chicken Cabbage Stir-Fry, this one will quickly become a staple. Give it a go — your taste buds will thank you.

How to Make:

Quick Overview

This recipe is straightforward and fast: minimal prep, high flavor, and a satisfying mix of textures. You’ll slice and stir, finish in about 20 minutes of active cooking, and end up with a glossy, savory sauce coating every bite. Highlights include the creamy-sweet hoisin boost and the crispy finish from the cashews. Prep time: 10 minutes. Cook time: 12 minutes. Total time: about 22 minutes.

Ingredients

1 pound chicken breast, thinly sliced into bite-sized strips
1 cup cashews, unsalted, whole or halved
1 red bell pepper, julienned (thin strips)
1 cup broccoli florets, washed and cut into small pieces
2 tablespoons soy sauce (use low-sodium if preferred)
1 tablespoon hoisin sauce
2 cloves garlic, minced
2 tablespoons vegetable oil (for stir-frying)
Salt and pepper to taste

Directions

Prepare Ingredients: Slice the chicken into even, thin strips so it cooks quickly. Julienne the red bell pepper and cut the broccoli into small, uniform florets. Mince the garlic and measure the soy and hoisin sauces. This prep makes the cook process fast and worry-free.
Heat Oil: Place a large skillet or wok over medium-high heat. Add the 2 tablespoons of vegetable oil and let it shimmer but not smoke — about 30 seconds. A hot pan gives you a nice sear.
Cook Chicken: Add the sliced chicken in a single layer if possible. Stir-fry, tossing often, until the outside is browned and the pieces are mostly cooked through, about 3 to 4 minutes. If your pan is crowded, cook in two batches to avoid steaming.
Add Vegetables: Push the chicken to one side or remove briefly. Add garlic, then immediately add the julienned bell pepper and broccoli florets. Stir-fry together for about 3 to 4 minutes until the vegetables are just tender-crisp and the garlic is fragrant.
Season: Pour in the 2 tablespoons soy sauce and 1 tablespoon hoisin sauce. Stir everything together so the sauce coats the chicken and vegetables evenly. Taste and season lightly with salt and pepper if needed — remember soy adds saltiness.
Add Cashews: Stir in the 1 cup of unsalted cashews and continue to stir-fry for another 1 to 2 minutes, allowing the cashews to warm and pick up some sauce. This step keeps the cashews crunchy but integrated.
Serve: Remove from heat and serve hot over steamed rice, cauliflower rice, or noodles. Garnish with scallions if you like for color and a fresh bite.

Cashew Chicken Stir-Fry

What to Serve With

Steamed jasmine or brown rice to soak up the sauce.
Simple egg noodles tossed with a little sesame oil.
A crisp cucumber salad or quick pickled carrots to add brightness and acidity.
Light sides like sautéed greens or a crunchy slaw for extra vegetables.
Drinks: chilled green tea, a light lager, or sparkling water with citrus.

Top Tips for Perfecting

Substitute protein: Use boneless skinless thighs for more richness, or tofu for a vegetarian option (press tofu first).
Toast cashews lightly in the pan before cooking for deeper nuttiness.
Don’t overcrowd the pan: cook chicken in batches for a better sear and texture.
Adjust sauce: increase hoisin for sweetness or add a splash of rice vinegar for brightness.
Avoid overcooking broccoli — aim for tender-crisp to keep color and nutrients.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: You can freeze the cooked dish for up to 2 months, but note that broccoli may soften when thawed. Freeze in meal-sized portions.
Reheating: Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwaving works for quick reheats; stir halfway through for even warming.

FAQs

What can I use instead of hoisin sauce?
A mix of 1 tablespoon soy sauce, 1 teaspoon honey, and a small squeeze of ketchup can mimic hoisin in a pinch, though the flavor will be slightly different.

Can I make this gluten-free?
Yes — use gluten-free tamari or soy sauce and confirm your hoisin or substitute with a gluten-free blend.

Is it okay to use roasted salted cashews?
You can, but reduce added salt in the dish since salted cashews will increase overall saltiness.

How do I keep the cashews crunchy?
Add cashews at the end and stir-fry only briefly so they warm but retain crunch. Toasting them before cooking also helps.

Can this recipe be doubled for a crowd?
Yes — double the ingredients and cook in two large batches to avoid overcrowding the pan and steaming the ingredients.

Conclusion

This Cashew Chicken Stir-Fry proves that fast dinners can be flavorful, family-friendly, and satisfying. With simple ingredients, a quick prep time, and flexible serving options, it’s perfect for busy weeknights or casual entertaining. If you enjoy experimenting with variations or want a one-skillet approach, check out this flavorful One Skillet Cashew Chicken Stir Fry – Eat Yourself Skinny for an alternate method and inspiration. Give this recipe a try, and don’t forget to share it with family and friends — it may just become your new go-to stir-fry.