cashew and chicken recipe
The Best cashew and chicken recipe
I’ve been making this cashew and chicken recipe for years, and it’s one of those dishes that just never gets old. It’s quick enough for a weeknight but still feels special enough for company, which is why it’s a regular in my meal rotation. The combination of tender chicken, crunchy cashews, and a savory sauce is simple but so satisfying.
My kids always ask for seconds, and even my picky eater doesn’t complain. Plus, it’s packed with protein and healthy fats from the cashews, making it a balanced meal that keeps everyone full without feeling heavy.
Click here for: baked whole chicken wings recipe
What I love most about this recipe is how versatile it is. You can serve it over rice for a hearty dinner, toss it with noodles for an Asian-inspired twist, or even stuff it into lettuce wraps for a lighter option. The cashews add a nice texture contrast, and the sauce is just the right amount of sweet and savory without being overpowering.
It’s also a great way to get some extra veggies in—bell peppers, snap peas, or broccoli all work well here. And since it comes together in under 30 minutes, it’s perfect for those nights when you need something delicious but don’t want to spend hours in the kitchen. My family requests this dish at least once a week, and I’m always happy to oblige.
Creamy Cashew Chicken Stir-Fry
A rich and flavorful stir-fry featuring tender chicken, crunchy cashews, and a creamy sauce with a hint of spice. This dish is quick to prepare and perfect for a weeknight dinner with a balance of protein and healthy fats.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 cup cashew butter (or smooth peanut butter)
- 3 tbsp soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sriracha (adjust to taste)
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1/4 cup warm water (to thin sauce)
- 2 tbsp vegetable oil (divided)
- 1 red bell pepper, thinly sliced
- 1 cup snap peas or broccoli florets
- 1/2 cup roasted cashews
- 2 green onions, sliced
- 1 tsp sesame seeds (for garnish)
👨🍳Directions
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1 In a large bowl, combine the chicken slices with soy sauce, cornstarch, rice vinegar, and sesame oil. Toss to coat evenly and let marinate for 10 minutes.
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2 In a small bowl, whisk together all the sauce ingredients (cashew butter, soy sauce, honey, rice vinegar, sriracha, ginger, garlic, and warm water) until smooth. Set aside.
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3 Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-6 minutes, stirring occasionally, until fully cooked and lightly browned. Remove chicken from the skillet and set aside.
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4 In the same skillet, add the remaining 1 tbsp of oil. Stir-fry the bell pepper and snap peas (or broccoli) for 3-4 minutes until crisp-tender.
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5 Return the chicken to the skillet and pour the prepared sauce over the top. Stir everything together and cook for an additional 2-3 minutes until the sauce thickens slightly and coats the chicken and vegetables.
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6 Remove from heat and stir in the roasted cashews. Garnish with sliced green onions and sesame seeds before serving.
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7 Serve hot over steamed rice or noodles, if desired.
🔧Equipment
- Large mixing bowl
- Whisk
- Large skillet or wok
- Cutting board
- Chef’s knife
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Cashew Chicken Stir-Fry Works
This cashew and chicken recipe is one of those reliable dishes that always delivers—simple enough for a weeknight but special enough for company. The combination of tender chicken, crunchy cashews, and a savory sauce makes it a crowd-pleaser that works for potlucks, family dinners, or even meal prep. It’s quick to throw together, packed with flavor, and never fails to leave everyone asking for seconds.
Click here for: chicken alfredo recipe with canned chicken
❓ Frequently Asked Questions About Creamy Cashew Chicken Stir-Fry
1. Can I use pre-cooked or rotisserie chicken for this cashew and chicken recipe?
Yes! Using pre-cooked or rotisserie chicken is a great time-saver. Simply shred or chop the chicken and add it toward the end of cooking to warm through. Avoid overcooking to prevent the chicken from becoming dry.
2. What type of cashews work best in this recipe?
Raw or roasted unsalted cashews are ideal for this dish. If using salted cashews, reduce the added salt in the recipe. For extra flavor, lightly toast the cashews in a dry pan before adding them to the dish.
3. Can I make this recipe ahead of time?
Yes, you can prepare the sauce and chop the ingredients in advance, but it’s best to cook the dish fresh for the best texture. If storing leftovers, keep the cashews separate until serving to maintain their crunch.
4. What can I substitute for soy sauce if I need a gluten-free option?
Use tamari or coconut aminos as a gluten-free alternative to soy sauce. Both have a similar umami flavor and work well in this recipe. Adjust seasoning to taste, as tamari can be slightly saltier.
5. How do I prevent the cashews from becoming soggy?
Add the cashews toward the end of cooking and toss them in just before serving. If making ahead, store them separately and mix them in at the last minute to keep them crispy.
