chicken and cashew stir fry recipe

The Best chicken and cashew stir fry recipe

Oh, this chicken and cashew stir fry is one of those recipes that just makes my heart feel warm every time I pull it together. I love it because it’s simple enough to whip up in under an hour, but it still feels special—like a little treat without the fuss. My kids actually beg for it, especially when they see the bright orange hue from the cashews and the way the chicken stays tender even when it’s tossed with all the spices. It’s not just a meal; it’s something that makes the whole family sit down together, even if it’s just for dinner after school. Plus, it’s got this perfect balance of flavors—sweet, savory, and a little bit spicy—that makes it feel indulgent without being heavy. And honestly, it’s a great way to sneak in some extra protein and healthy fats without them even realizing it’s good for them.

I also love that this recipe works for so many different occasions. It’s easy to double up if you’re hosting a small get-together or serving it as part of a bigger spread, and it holds up well on plates too. My kids have eaten it cold from leftovers, and it’s just as good as it is hot. The cashews add a nice crunch that kids love, and the chicken stays juicy even when it’s been sitting around for a while. It’s also a great way to use up any leftover chicken from Sunday dinner or even some pre-cooked chicken breasts if you’re short on time. And the health benefits? Well, the chicken is lean, the cashews pack in some magnesium and healthy fats, and the veggies—bell peppers, snap peas, and carrots—give it a ton of fiber and vitamins. It’s not just a quick meal; it’s a meal that’s actually good for you, which is always a win in my book. Plus, it’s something that feels like a little bit of a celebration every time we make it.

Chicken and Cashew Stir Fry with Peanut Sauce

4.7 from 835 votes

A flavorful and protein-rich stir fry featuring tender chicken, crunchy cashews, and a savory peanut sauce. Perfect for a quick weeknight dinner!

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp minced garlic
• 1 tsp grated ginger
• 1 tsp red pepper flakes (optional)

For the Sauce

• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 tsp sriracha or chili flakes (optional)
• 1/2 cup water or chicken broth
• 1/2 cup chopped cashews

For the Stir Fry

• 2 tbsp vegetable oil, divided
• 1 large bell pepper, sliced
• 1 red onion, sliced
• 1 cup snap peas or broccoli florets
• 1 cup shredded carrots
• 1/2 cup cilantro, chopped (optional)

👨‍🍳Directions

1. 1 Marinate the chicken: In a bowl, combine chicken pieces with soy sauce, sesame oil, garlic, ginger, and red pepper flakes. Let it sit for 10 minutes.
2. 2 Prepare the sauce: In a small bowl, mix peanut butter, soy sauce, lime juice, honey, rice vinegar, minced garlic, ginger, and sriracha. Stir in water or chicken broth until smooth.
3. 3 Cook the chicken: Heat 1 tbsp of vegetable oil in a stir fry pan over medium-high heat. Cook the chicken for 5-6 minutes until fully cooked. Remove from pan and set aside.
4. 4 Stir fry vegetables: In the same pan, add the remaining 1 tbsp of vegetable oil. Sauté bell pepper, red onion, snap peas, and carrots for 5-6 minutes until tender-crisp. Set aside.
5. 5 Combine everything: Return the chicken to the pan. Pour the peanut sauce over the chicken and vegetables. Stir well to coat everything evenly. Add chopped cashews and cilantro (if using). Cook for another 2-3 minutes until everything is heated through.

🔧Equipment

• Stir fry pan or large skillet
• Wooden spoon or spatula
• Mixing bowls
• Cutting board
• Sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22💛Saturated Fat: 10❤️Cholesterol: 80🧂Sodium: 850🌾Total Carbs: 35🥦Dietary Fiber: 6🍬Sugars: 12🥩Protein: 35

📝Notes

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This chicken and cashew stir fry is always a solid choice for any gathering because it’s quick to make, packed with flavor, and feels special without being overly complicated. Whether you’re feeding a small family or a bigger crowd, the creamy, slightly sweet sauce and tender chicken make it a crowd-pleaser that’s easy to scale up. Plus, it’s a great way to sneak in healthy fats and protein while keeping things light and fresh—perfect for any occasion where you want something delicious that won’t take forever to prepare.

❓ Frequently Asked Questions About Chicken and Cashew Stir Fry with Peanut Sauce

What ingredients should I use for the classic chicken and cashew stir fry recipe?

For a delicious chicken and cashew stir fry, you’ll need chicken breast or thighs (seasoned with salt, pepper, and garlic powder), cashews (raw or shelled), bell peppers (any color), red onion, soy sauce, oyster sauce, ginger, garlic, sesame oil, and a touch of honey or brown sugar. Fresh vegetables like snap peas, carrots, or broccoli can also be added for extra crunch and nutrition.

How do I prepare the chicken before stir-frying?

Cut the chicken into bite-sized pieces and pat them dry with paper towels. Season them lightly with salt, pepper, and a pinch of garlic powder or dried herbs like thyme or rosemary. For extra flavor, marinate the chicken in a mix of soy sauce, a little honey, and minced garlic or ginger for about 15-20 minutes before cooking.

What’s the best way to cook the chicken and cashew stir fry?

Heat a large skillet or wok with a little sesame oil over medium-high heat. Add the chicken and cook until no longer pink inside (about 5-7 minutes). Remove the chicken and set it aside. In the same pan, add a bit more oil if needed, then stir-fry the cashews, bell peppers, and onions until tender-crisp (about 3-5 minutes). Return the chicken to the pan, add soy sauce, oyster sauce, minced ginger, and garlic, and toss everything together. Cook for another 2-3 minutes until the sauce glues everything together. Stir in any additional vegetables and cook until heated through.

Can I make this recipe vegetarian or vegan?

Yes! To make a vegan version, replace the chicken with a mix of textured vegetable protein (TVP), tofu (firm or extra-firm), or seitan. Season the tofu or TVP with soy sauce, garlic powder, and a little cornstarch to help it crisp up. For extra richness, you can also use vegan cashews or blend cashews with water to make a creamy sauce. Ensure all other ingredients are vegan-friendly.

What are some variations or substitutions I can try in this recipe?

You can swap cashews for almonds, walnuts, or pecans for a different texture. For a spicier kick, add red pepper flakes, chili paste, or sliced jalapeños. Use different vegetables like zucchini, mushrooms, or snap peas. For a gluten-free option, ensure your soy sauce and oyster sauce are certified gluten-free. You can also add a protein like shrimp, pork, or even black beans for a heartier dish.