Easy Cashew Chicken

This easy cashew chicken stir fry is going to be a new family favorite!! Made with simple ingredients and ready in 30 minutes or less!

One of my absolute favorite dinners! Honestly, when we’re craving something saucy with veggies, this easy cashew chicken stir-fry always comes to mind. The whole family loves it (even my pickiest kiddo) and it also makes great leftovers to last throughout the week.

AND since we’re right in the swing of the busy fall season, leftovers are a must for lunches these days.

The first time I made cashew chicken it was after watching a Rachel Ray episode, quite a few years ago. I recall that her recipe had leeks, which I LOVED when I tried it but I almost never have them on hand, unless I remember to buy them for this purpose! Her recipe also had a few more steps involved than this one, but ‘aint nobody got time for that (haha).

How do you make this easy cashew chicken stir fry?

This recipe requires no marinating, so it will actually take less than 30 minutes, start to finish!

The very first thing you’ll want to do is toast your cashews! I actually skip this step most of the time, if I’m using already roasted cashews; however, if I’m not, then place a pan on the stove and turn to medium heat. After a minute or two, add the cashews, stirring every few seconds until the nuts are fragrant, about 5 minutes. Remove from heat and set aside!

Start by dicing up the chicken into bite-sized pieces, and then toss it together with cornstarch, salt and pepper. You will also want to have all of your veggies diced up before you start cooking. For this recipe I’ve used:

• broccoli florets
• carrots
• bell pepper
• edamame

Heat a tablespoon of oil in a large wok or pan over medium heat on the stove, and allow it to heat until quite hot, about 3 minutes. Add the chicken in a single layer, and cook for 5 minutes on one side, before flipping and cooking on the other side.

Note: If the pan is not large enough to cook all of the chicken in a single layer, then you’ll need to cook the chicken in batches!

Once the chicken is browned and cooked through, about 7-8 minutes, add in all of the veggies and stir together. Place a lid on the pan and let the veggies cook until slightly softened up, 4-5 minutes.

While the veggies are cooking, whisk together the ingredients for the sauce:

• chicken stock
• soy sauce
• rice vinegar
• honey
• fresh ginger, minced
• minced garlic

Once the vegetables are fork-tender, pour in the stir-fry sauce and heat until simmering, about 3 minutes. Stir together the cornstarch and water to create a slurry, then add it to the pan of veggies and chicken. Cook while stirring continuously, allowing the sauce to thicken up. Once thickened up and saucy, add in the toasted cashews and stir to combine.

Serve immediately! We like to garnish ours with green onion!

Is this cashew chicken a healthy dinner?

Since there is minimal oil, no deep-fried chicken and a TON of veggies in this dish, then I would definitely consider this a healthy meal!

All of the ingredients in the sauce are pretty honest too, including the honey instead of sugar. Everyone’s definitely of healthy is different, but this checks a lot of boxes for me!

Does this easy cashew chicken freeze well?

YES! One of the reasons I just love this dinner is that the leftovers are absolutely wonderful, whether you keep them in the fridge or freezer.

Once the meal is completely cooled, portion it into freezer-safe containers and place them in the fridge or freezer. In the fridge, the stir-fry will last for 3-4 days. In the freezer, it will keep for up to 2 months. Just thaw the container overnight in the fridge!

Some of my other favorite 30 minute recipes from the blog:

• mango tofu stir fry
• crispy fish buddha bowl
• crispy Mongolian cauliflower

Easy Cashew Chicken

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: Katherine | Love In My Oven
• Total Time: 30 minutes
• Yield: 4–5 servings 1x

Print Recipe

Pin Recipe

Description

This easy cashew chicken stir fry is going to be a new family favorite!! Made with simple ingredients and ready in 30 minutes or less! 

---

Ingredients

Scale 1x2x3x

• 1 cup unsalted cashews*
• 1 lb boneless, skinless chicken breasts (or thighs)
• 2 tbsp cornstarch
• 1/4 tsp salt 
• 1/4 tsp pepper
• 1 tbsp sesame oil
• 2 large carrots, sliced into 1/2” rounds
• 1 cup red bell pepper chunks
• 2 cups broccoli florets
• 1 cup edamame, shelled
• 2 tbsp fresh green onions, diced 

Sauce

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp honey
• 1/4 cup chicken stock
• 1 tsp fresh grated ginger
• 2 cloves garlic, minced
• 2 tbsp cornstarch 
• 1/4 cup water

Cook Mode Prevent your screen from going dark

---

Instructions

1. Add the cashews to a large wok or deep skillet on the stovetop over medium heat. Toast the cashews until slightly browned and fragrant, stirring often, about 4-5 minutes. Remove the cashews to a bowl.
2. Cut the chicken into bite-sized pieces and place the pieces into a large resealable bag with the cornstarch, salt and pepper. Close the bag and shake to evenly coat all of the chicken.
3. Heat the sesame oil in the same wok or skillet over medium heat on the stove. Once warmed, add the pieces of chicken in an even layer and cook for 5 minutes on one side before flipping and cooking on the other side, until browned and cooked through, about another 7-8 minutes. If you can’t add all of the chicken in a single layer, you’ll need to cook it in batches!
4. Once the chicken is cooked, add the carrot slices, pepper chunks, broccoli and edamame to the skillet. Place the lid on and reduce the heat to low, allowing everything to cook for 4-5 minutes or until the vegetables are fork tender. 
5. While the vegetables are cooking, whisk together all of the sauce ingredients (except for the cornstarch and water). After the veggies are fork tender, pour the sauce into the skillet and stir to combine, allowing everything to cook for a few minutes and mingle together. Whisk together the cornstarch and water, then add to the skillet, stirring constantly until thickened.
6. Once the sauce is thickened up, remove the skillet from heat and add in the cashews. Stir to combine, then plate and serve (I serve mine over rice). Add green onions on top!

Leftovers will keep very well in the fridge, in an airtight container for 3-4 days or in the freezer for up to 2 months. Thaw overnight in the fridge.

Notes

*If using roasted, salted cashews, you can skip the step of toasting your nuts.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: dinner
• Method: stovetop
• Cuisine: chinese

Recipe Card powered by