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Cashew chicken in a bowl with rice, green onions and a fork on the side.
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Cashew Chicken Stir Fry

This Cashew Chicken Stir Fry is the perfect combination of a balanced meal and is great for weeknights! It’s full of fresh vegetables, crunchy cashews, tender chicken, and umami flavor.
Course Main Course
Cuisine Chinese
Keyword cashew chicken stir fry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 448kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 lb. boneless, skinless chicken breasts (about 2), cut into 1-inch pieces
  • 1 Tbsp. cornstarch
  • 1/8 tsp. fine salt
  • 1/8 tsp. black pepper
  • 3 Tbsp. soy sauce
  • 2 Tbsp. sesame oil
  • 1 Tbsp. Shaoxing wine

Sauce

  • 1/2 cup chicken broth
  • 3 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 1 Tbsp. honey
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. oyster sauce
  • 1 Tbsp. Shaoxing wine
  • 1 tsp. dark soy sauce
  • 1 tsp. freshly grated ginger
  • 1 tsp. minced garlic
  • Pinch of white pepper

Cornstarch Slurry

  • 2 Tbsp. cornstarch
  • 2 Tbsp. water

Stir Fry

  • 1/2 cup roasted cashews lightly toasted if needed
  • 1 cup julienned carrots
  • 1 cup shelled edamame
  • 1 red bell pepper thinly sliced
  • 1 cup snow peas
  • You can use more or less veggies depending on preference. Feel free to add in or swap water chestnuts, zucchini, mushrooms or broccoli for some of the other veggies!
  • 1-2 Tbsp. neutral oil avocado, vegetable, or canola

Instructions

  • Marinate the chicken: In a medium bowl, combine chicken, cornstarch, salt, pepper, soy sauce, sesame oil, and Shaoxing wine. Toss until evenly coated. Let sit while you prepare the remaining ingredients (about 10-15 minutes).
    1 lb. boneless, skinless chicken breasts, 1 Tbsp. cornstarch, 1/8 tsp. fine salt, 1/8 tsp. black pepper, 3 Tbsp. soy sauce, 2 Tbsp. sesame oil, 1 Tbsp. Shaoxing wine
    Side-by-side image of marinating the chicken in a separate bowl.
  • Make the sauce: In a measuring cup or bowl, whisk together all sauce ingredients (except the cornstarch slurry). Set aside. In a small, separate bowl, stir together the cornstarch and water to make the slurry. Set aside.
    1/2 cup chicken broth, 3 Tbsp. soy sauce, 1 Tbsp. sesame oil, 1 Tbsp. honey, 1 Tbsp. rice vinegar, 1 Tbsp. oyster sauce, 1 Tbsp. Shaoxing wine, 1 tsp. dark soy sauce, 1 tsp. freshly grated ginger, 1 tsp. minced garlic, Pinch of white pepper
    Side-by-side image of stirring the ingredients together for the sauce.
  • Cook the chicken: Heat 1 Tbsp oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer. Work in batches if needed. Cook 2-3 minutes, stirring occasionally, until lightly browned. Transfer chicken (and any juices) to a plate.
    1-2 Tbsp. neutral oil
    Cooking the chicken in a single layer in the skillet.
  • Stir fry the vegetables: Add remaining oil to the skillet if needed. Add carrots, bell pepper, snow peas, and edamame. Cook 3-4 minutes, stirring frequently, until vegetables are crisp-tender.
    1 cup julienned carrots, 1 cup shelled edamame, 1 red bell pepper, 1 cup snow peas, You can use more or less veggies depending on preference. Feel free to add in or swap water chestnuts, zucchini, mushrooms or broccoli for some of the other veggies!
    Side-by-side image of cooking the veggies in a pan.
  • Add the sauce: Stir the sauce mixture again and pour into the skillet. Bring to a gentle simmer.
    Side-by-side image of adding the sauce back to the veggies and letting it simmer.
  • Finish the dish: Return the chicken and any accumulated juices to the pan. Add the cashews. Stir to combine. Give the cornstarch slurry a quick stir and pour it into the skillet. Simmer 1-2 minutes, stirring, until the sauce thickens and coats the chicken and vegetables.
    2 Tbsp. cornstarch, 1/2 cup roasted cashews, 2 Tbsp. water
    Three images showing adding the cashews and chicken back in the pan then adding the cornstarch slurry.
  • Serve: Remove from heat and serve immediately over steamed rice and garnish with green onions.
    Cashew chicken stir fry cooked in skillet.

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. 
  • This recipe was updated in February 2026! I made a few adjustments to the sauce ingredients and really think it helps to make this dish even better! This post was also updated with new photos.

Nutrition

Serving: 1serving | Calories: 448kcal | Carbohydrates: 25g | Protein: 36g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 1795mg | Potassium: 1072mg | Fiber: 6g | Sugar: 11g | Vitamin A: 7388IU | Vitamin C: 81mg | Calcium: 72mg | Iron: 4mg