If you love ordering cashew chicken from your favorite takeout spot, you’re going to love this healthier, homemade version. It’s quick, easy, packed with veggies, and ready in under 30 minutes. Plus, it’s got that restaurant-style flavor without the excessive fat or added sugar.
If you’re looking for a high-protein dinner, an easy weeknight stir-fry, or a way to get more vegetables in, this cashew chicken stir-fry with veggies is here to make dinner delicious and doable. I promise – you are going to love this one!
Why You’ll Love This Cashew Chicken Recipe
- Quick and easy – Done in 30 minutes
- Better than takeout – Less oil, less sugar, more veggies
- Kid-friendly and crowd-pleasing – Familiar flavors everyone loves
- Great for meal prep – Stays tasty in the fridge for up to 3 days
Ingredients You’ll Need
Here’s what you’ll need to make this flavorful chicken stir-fry:
- Raw cashews – Toasted for that perfect crunch
- Chicken breast – Lean protein that crisps up beautifully
- Cornstarch – Helps the chicken get that crispy coating
- Soy sauce + hoisin sauce + rice vinegar – The trifecta for a sweet, savory, tangy stir-fry sauce
- Onion, garlic, and bell pepper – Classic stir-fry veggies
- Oil – Just enough to crisp the chicken and sauté the veggies
How to Make Cashew Chicken Stir-Fry (Step-by-Step)
1. Toast the Cashews:
Start by toasting your raw cashews in a dry pan over medium heat for about 3–5 minutes, until golden and fragrant. Set them aside.
2. Mix the Sauce:
In a small bowl, stir together soy sauce, hoisin, rice vinegar, and water.
3. Prep the Chicken:
Toss chicken breast pieces with cornstarch and black pepper in a bowl or bag. This helps the chicken get golden and crispy when cooked.
4. Cook the Chicken:
Sauté chicken in oil over medium-high heat for 6–10 minutes, until browned and cooked through. Remove from the pan.
5. Stir-Fry the Veggies:
Add a bit more oil to the same pan. Sauté the onion, garlic, and red bell pepper for 3–5 minutes, until tender.
6. Combine Everything:
Return the chicken and cashews to the pan. Pour in the sauce and stir everything together until heated through and the sauce has thickened slightly.
7. Serve:
Serve over cooked rice or with steamed veggies like broccoli or sugar snap peas. Garnish with green onions and sesame seeds if you’d like!
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warmed through. Add a splash of water if the sauce has thickened too much.
Variations and Substitutions
- Make it vegetarian: Use tofu instead of chicken.
- Add more veggies: Broccoli, sugar snap peas, zucchini, or mushrooms work great.
- Gluten-free option: Use tamari instead of soy sauce and check that your hoisin is gluten-free.
- Low-carb: Serve over cauliflower rice
Nutrition Spotlight
This cashew chicken stir-fry is high in protein, includes healthy fats from cashews, and sneaks in fiber-rich vegetables. It’s a balanced meal that fits into many healthy eating patterns.
Cashew Chicken Stir-fry with Veggies
Ingredients
- 3/4 cup raw cashews
SAUCE
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1/4 cup water
CHICKEN
- 1 pound chicken breast cut into 1-inch (2 1/2 cm) pieces
- Black pepper, to taste
- 3 tablespoons corn starch
- 2 tablespoons oil (plus ½ – 1 tablespoon for the veggies)
STIR-FRY VEGGIES
- 1 ½ cups white onion, cut into 1-inch (2 1/2 cm) pieces
- 2 cloves garlic, minced
- 1 red bell pepper cut into 1-inch (2 1/2 cm) pieces
Method
- In a medium pan (over medium heat), heat cashews until browned and fragrant, stirring frequently, for about 3 to 5 minutes. Remove from the pan and set aside. No need to clean the pan – you’ll use it for the next steps!
- In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, and water. Set aside.
- In a separate medium bowl or Ziplock bag, add the chicken, a little black pepper (to taste), and cornstarch.
- Using the same pan you used for the cashews, add two tablespoons of oil to the pan and heat it to medium-high. Add the chicken chunks and cook for 6 – 10 minutes, or until the chicken is mostly cooked and begins to brown and appear crispy on the outside.
- Remove chicken and set aside in a separate bowl.
- Using the same pan, add ½ – 1 tablespoon of oil. Then, add the onion, garlic, and bell peppers, and cook for 3-5 minutes or until tender and translucent.
- Add the chicken, cashews, and sauce to the pan with veggies. Stir together and allow the sauce to thicken.
- Optional: top with chopped green onions and sesame seeds.
- Remove from heat and serve over ½ cup of cooked brown or white rice and additional veggies like broccoli or sugar snap peas. Enjoy!
Notes
Chicken thighs: Yes, you can use chicken thighs instead of chicken breasts if you prefer. Please note that this swap will alter the nutritional composition of this recipe slightly! Add more veggies: Broccoli, sugar snap peas, zucchini, or mushrooms work great. Gluten-free option: Use tamari instead of soy sauce and check that your hoisin is gluten-free. Low-carb: Serve over cauliflower rice or steamed cabbage.
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