Cashew Chicken Stir Fry

Cashew Chicken Stir Fry is the perfect combination of a balanced meal and great for weeknights! It’s full of fresh vegetables, crunchy cashews, tender chicken, and umami flavor.

Course Main Course

Cuisine Chinese

Keyword cashewstirfry

Prep Time 1 30

Cook Time 20

Total Time 1 50

Servings people

Calories 448kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

Chicken Marinade:

1 lb. boneless, skinless chicken breasts (~2 breasts), diced into 1" cubes
salt and pepper to taste
1/4 cup soy sauce
2 Tbsp. sesame oil
1 Tbsp. honey
1 Tbsp. hoisin
1 Tbsp. mirin

Stir Fry:

3 Tbsp. soy sauce
1 Tbsp. sesame oil
1/4 tsp. ground ginger ( or 1 tsp. fresh)
1/4 tsp. garlic powder (or 1 tsp. fresh)
1/2 cup chicken broth
2 Tbsp. cornstarch ( + 2 Tbsp. water)
1/2 cup cashews, toasted
2 large carrots, julienned
1 cup edamame
1 cup broccoli florets
1 red bell pepper, sliced
1 cup snow peas

US Customary - Metric

Instructions

In a large bowl, lightly season the diced chicken with salt and pepper, to taste. Don’t forget that you will be adding soy sauce in the marinade and sauce, so be sure not to be too heavy-handed with the salt.
1 lb. boneless, skinless chicken breasts (~2 breasts), diced into 1" cubes, salt and pepper to taste
Place the chicken in a large baggie, and add in the ingredients for the marinade. Close the baggie, gently shake making sure to completely coat all the chicken and place in refrigerator to marinate for 1 hour or overnight.
1/4 cup soy sauce, 2 Tbsp. sesame oil, 1 Tbsp. honey, 1 Tbsp. hoisin, 1 Tbsp. mirin
Once you are ready to cook, toast 1/2 cup of cashews over medium heat until light golden brown. Make sure to keep stirring the cashews around so they are evenly toasted and don’t burn. Set cashews aside.
1/2 cup cashews, toasted
Add in the marinated chicken and brown the chicken over medium high heat, ~5 minutes. Stirring occasionally.
Add the carrots, edamame, bell peppers, snow peas and broccoli (or whatever veggies you prefer to use) to the pan and stir fry for approximately 5 minutes so that the chicken is almost cooked through and the veggies have softened.
2 large carrots, julienned, 1 cup edamame, 1 red bell pepper, sliced, 1 cup snow peas, 1 cup broccoli florets
Add the soy sauce, sesame oil, ginger, garlic and chicken broth to the pan. Let everything simmer for about 3 minutes, then add in the cornstarch slurry (cornstarch and water mixed together). Mix everything well and heat until thickened.
3 Tbsp. soy sauce, 1 Tbsp. sesame oil, 1/4 tsp. ground ginger ( or 1 tsp. fresh), 1/4 tsp. garlic powder (or 1 tsp. fresh), 1/2 cup chicken broth, 2 Tbsp. cornstarch ( + 2 Tbsp. water)
Add the toasted cashews last to maintain their super nice crunch, and mix slightly. Serve over white rice, and don’t be shy with the sauce!

Video

Notes

If you have time to marinate the chicken overnight, I recommend doing so to help develop the flavors in the chicken.

You can toast the cashews in advance and keep them in a baggie or container.

Nutrition