Introduction
Skip the delivery and make this Better-Than-Takeout Cashew Chicken Stir-Fry at home! Loaded with tender chicken, crunchy cashews, and colorful vegetables in a savory-sweet sauce, this dish is quicker, healthier, and more flavorful than your favorite takeout.
Ingredients
For the Stir-Fry:
- 1 lb (450g) boneless, skinless chicken breast or thighs, diced
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil (plus more as needed)
- 1 cup roasted unsalted cashews
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- ½ cup snap peas or snow peas
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, sliced (for garnish)
For the Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce (optional, but adds depth)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon honey or brown sugar
- ½ teaspoon sesame oil
- ¼ cup water
- 1 teaspoon cornstarch (for thickening)
Instructions
- Prep the Chicken:
- Toss diced chicken with 1 tablespoon cornstarch and a pinch of salt.
- Set aside while prepping veggies and sauce.
- Make the Sauce:
- In a bowl, whisk together soy sauce, hoisin sauce, oyster sauce, vinegar, honey, sesame oil, water, and cornstarch. Set aside.
- Cook the Chicken:
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add chicken in a single layer and sear until golden and cooked through, about 4–5 minutes. Remove and set aside.
- Stir-Fry the Veggies:
- In the same pan, add a little more oil if needed.
- Add garlic and ginger, stir for 30 seconds.
- Toss in bell peppers, broccoli, and snap peas. Stir-fry for 3–4 minutes until crisp-tender.
- Combine and Cook:
- Return the chicken to the pan, add the sauce, and toss everything together.
- Stir in the cashews and let the sauce thicken for 1–2 minutes.
- Serve:
- Garnish with green onions. Serve hot over rice or noodles.
Description
This stir-fry delivers a satisfying crunch from roasted cashews, tender chicken with a crispy sear, and vibrant vegetables bursting with flavor. The sauce is the perfect balance of savory, sweet, and tangy—making every bite pop. It’s a one-pan wonder that comes together in under 30 minutes!
Tips
- Don’t overcrowd the pan: Cook the chicken in batches if needed to ensure browning, not steaming.
- Use fresh veggies: Frozen vegetables can work, but fresh ones provide better texture and color.
- Customize the heat: Add red pepper flakes or a dash of sriracha for a spicy kick.
- Meal prep: Make extra and store in an airtight container for up to 4 days.
Variations
- Vegetarian Version: Replace chicken with tofu or tempeh, and swap oyster sauce for mushroom sauce.
- Different Nuts: Try peanuts, almonds, or macadamia nuts if you’re out of cashews.
- Low-Carb: Serve over cauliflower rice or zucchini noodles.
- Saucy Upgrade: Double the sauce if you prefer extra for soaking into rice.
Corrections or Substitutions
- No hoisin sauce? Use a combo of extra soy sauce + a bit of peanut butter and honey.
- Out of cashews? Use roasted peanuts or leave nuts out for a nut-free version.
- No rice vinegar? Substitute with lemon juice or white vinegar (in smaller quantity).
Enjoy!
Serve hot with steamed jasmine rice or noodles, maybe with a side of spring rolls or dumplings. This dish is sure to become a weeknight favorite—fast, healthy, and undeniably delicious.