Description

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

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

Notes

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.