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Cashew Chicken Recipe
Main Dishes

Cashew Chicken Stir Fry

This Cashew Chicken Stir Fry with roasted cashews in garlic soy sauce, tastes just like take-out from your favorite Chinese restaurant. Cashew Chicken Stir Fry is so easy to make and filled with fresh veggies, chicken, and crunchy cashews!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 4 - 6 servings

Ingredients

Cashew Chicken

  • 3 tablespoons neutral oil
  • 2 teaspoons toasted sesame oil
  • 1 cup raw cashews
  • 1 1/2 lbs boneless, skinless chicken thighs cut into 1 inch pieces
  • 2 tablespoons corn starch
  • 4 garlic cloves, thinly sliced
  • 1 serrano pepper, thinly sliced (optional)
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 6 green onions, cut into 1 inch pieces

Sauce

  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon hoisin sauce
  • 2 garlic cloves, grated
  • 1 teaspoon sriracha or chili garlic sauce
  • 1 teaspoon corn starch
  • 1 teaspoon toasted sesame oil

Instructions

  • Whisk the sauce ingredients. In a small bowl, whisk together the sauce ingredients until the corn starch is dissolved and no clumps remain. Set aside.
  • Season the chicken. In a mixing bowl, toss the chicken pieces with cornstarch, salt, and pepper until well-coated. Set aside while the oil heats.
  • Fry the cashews. Heat the oil and sesame oil in a wok over medium heat and once the oil is hot and shimmering, add the cashews. Cook, stirring constantly, until the cashews are golden brown. Use a slotted spoon to remove them from the oil to a paper towel lined plate and season with salt.
  • Fry the chicken. Increase the heat to medium-high. Add the chicken to the wok and spread it out in a single layer in the wok. Cook, without moving the chicken, until golden brown on one side, and then flip and cook on the other side. Use a slotted spoon to remove the chicken from the pan and transfer to a plate.
  • Saute the veggies and aromatics. Add the garlic and serrano to the remaining oil in the wok. Cook for about 1 minute, until fragrant. Add the chopped onion, bell pepper, zucchini and chopped green onions to the wok. Cook, stirring occasionally, until the veggies are soft.
  • Add the chicken and cashews. Add the chicken and cashews back to the pan and add the sauce. Bring to a simmer until the sauce is thick and toss to coat well. Season to taste with any salt and pepper and serve hot with steamed rice.