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!
- 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
- 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
- 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.
- 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.
- 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!
- 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.
- 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.
- 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.
*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
Keywords: easy cashew chicken stir fry // easy cashew chicken // cashew chicken curry