Cashew Chicken Stir Fry

Cashew Chicken Stir Fry is a quick, flavorful, and family-friendly dinner that comes together in just 25 minutes. Tender chicken, crisp vegetables, and crunchy roasted cashews are tossed in a simple homemade stir-fry sauce that’s savory, slightly sweet, and incredibly satisfying. This recipe is healthier than takeout, uses pantry staples, and delivers restaurant-quality flavor without the wait. Perfect for weeknights when you want something fresh, easy, and delicious.

Ingredients

For the Stir Fry:

• 1 tablespoon vegetable oil, divided
• 2 small zucchini, quartered lengthwise and sliced into 1-inch pieces
• 1 cup mushrooms, quartered
• 1 onion, coarsely chopped
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1/3 cup roasted cashews (unsalted or low-sodium)

For the Sauce:

• 1/3 cup chicken broth or water
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 teaspoon granulated sugar
• 2 teaspoons cornstarch

Instructions

1. Heat 1 teaspoon of vegetable oil in a pan over medium heat. Add onions and cook for 3–4 minutes until softened.
2. Add mushrooms and zucchini; cook for 4–5 minutes until tender and lightly browned. Transfer vegetables to a plate and keep warm.
3. Wipe out the pan and add the remaining oil. Increase heat to medium-high.
4. Add chicken, season with salt and pepper, and cook 3–4 minutes per side until golden and cooked through.
5. Stir in minced garlic and cook for 30 seconds.
6. In a small bowl, whisk together broth, soy sauce, hoisin sauce, sesame oil, sugar, and cornstarch.
7. Return vegetables to the pan with the chicken. Pour sauce over the top and bring to a simmer. Cook 1–2 minutes until thickened.
8. Stir in cashews and serve immediately.

Serving Tips

• Serve over steamed white rice, jasmine rice, or brown rice for a classic takeout-style meal.
• Try it over cauliflower rice or zucchini noodles for a lighter, low-carb option.
• Pair with noodles such as lo mein, rice noodles, or even spaghetti for a hearty bowl.
• Add a side of egg rolls, spring rolls, or wonton soup for a full Asian-inspired dinner.
• Garnish with sliced green onions or sesame seeds for added flavor and presentation.
• Serve with a squeeze of lime for a fresh citrus finish.

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
• Freezer: Freeze in a freezer-safe container for up to 2 months. For best texture, freeze without the cashews and add them fresh after reheating.
• Reheating: Warm in a skillet over medium heat with a splash of broth or water to rehydrate the sauce. Microwave in 30-second intervals until hot.
• Meal Prep: Portion into containers with rice for grab-and-go lunches throughout the week.

Variations

1. Spicy Cashew Chicken
   Add 1–2 teaspoons sriracha, chili flakes, or a sliced red chili to the sauce for heat.
2. Honey Cashew Chicken
   Add 1 tablespoon honey to the sauce for a sweeter, sticky finish.
3. Vegetable-Packed Stir Fry
   Add bell peppers, broccoli, snap peas, or carrots for extra color and nutrients.
4. Ginger Cashew Chicken
   Stir in 1 tablespoon freshly grated ginger with the garlic for a warm, aromatic flavor.
5. Orange Cashew Chicken
   Add 2 tablespoons orange juice and 1 teaspoon orange zest to the sauce for a citrus twist.
6. Pineapple Cashew Chicken
   Add 1 cup pineapple chunks for a sweet and tangy tropical flavor.
7. Coconut Cashew Chicken
   Replace half the chicken broth with coconut milk for a creamy, rich sauce.
8. Teriyaki Cashew Chicken
   Replace the hoisin with teriyaki sauce for a sweeter, shinier glaze.
9. Toasted Cashew Chicken
   Toast the cashews in a dry pan before adding them for deeper nutty flavor.
10. Beef Cashew Stir Fry
    Swap chicken for thin-sliced flank steak and cook quickly over high heat.
11. Shrimp Cashew Stir Fry
    Replace chicken with shrimp; cook 2–3 minutes until pink.
12. Tofu Cashew Stir Fry
    Use extra-firm tofu, pressed and cubed. Pan-fry until golden before adding the vegetables.
13. Low-Sodium Cashew Chicken
    Use low-sodium soy sauce, unsalted cashews, and no added salt in the recipe.
14. Thai-Inspired Cashew Chicken
    Add Thai basil, fish sauce (½ tsp), and red bell peppers for a restaurant-style dish.
15. Peanut-Cashew Chicken
    Replace half the cashews with peanuts for blended nutty flavor.

FAQs

1. Can I use chicken thighs instead of chicken breasts?
   Yes, thighs work beautifully and stay very juicy.
2. Can I make this stir fry ahead of time?
   Yes, it works great for meal prep and reheats well.
3. Can I use frozen vegetables?
   Yes, but sauté them separately to avoid excess moisture.
4. What can I use instead of hoisin sauce?
   Substitute teriyaki, oyster sauce, or a mix of soy sauce + brown sugar.
5. How do I keep the vegetables crisp?
   Cook them over medium-high heat and avoid overcrowding the pan.
6. Can I double the sauce?
   Absolutely—doubling the sauce is great if serving over rice.
7. Can I make this gluten-free?
   Use gluten-free soy sauce and gluten-free hoisin sauce.
8. What type of cashews should I use?
   Roasted unsalted or low-sodium cashews are ideal.
9. Can I use sesame seeds as a substitute for cashews?
   You can, but the texture will be different—cashews add crunch.
10. Why did my sauce not thicken?
    It may need more heat or the cornstarch was not fully mixed before adding.

This Cashew Chicken Stir Fry is a simple yet flavorful meal that brings together fresh vegetables, tender chicken, and a rich homemade sauce. It’s quick to prepare, customizable, and perfect for busy weeknights. Serve it over rice for a satisfying dinner that tastes just like your favorite takeout—only fresher and healthier. Let this recipe become a go-to staple in your weekly meal rotation.

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