Cashew Chicken Stir-Fry

posted in: Asian, Chicken, Main Dish        date:

Cashew Chicken Stir Fry

Although Eric and I both immensely enjoy spending time in the kitchen, there are some nights that doing so just isn’t feasible. We recently had a night like that. Though we didn’t have any prior commitments, both of us were sick with nasty colds and didn’t have the energy to cook anything too involved. Having already eaten soup three times that week, I was looking for something that would be easy, tasty and spicy. This recipe turned out to be exactly what we needed. Having already made it a couple times before, I knew it would pack a lot of flavor in a short amount of time. Plus, I figured a dose of Sriracha in our meal might help clear up our colds. Hey, it couldn’t hurt, right?

I love making stir-fry because it’s quick, delicious and filling. You can really use any combination of meat and vegetables, which makes it highly adaptable. I love this combination – moist chicken, crisp-tender pepper strips and crunchy cashews. The sauce is made from hoisin and white wine vinegar, with a cornstarch slurry to thicken it. I was a little wary the first time we made this because I thought for sure the sauce would need more ingredients, but it’s quite flavorful as is. The only change I made to the original recipe is to add Sriracha to the sauce. I like the heat it adds, but you can certainly leave it out if you don’t want the dish to be spicy. This is an insanely quick meal, and it takes longer to prep the ingredients than it does to actually cook them. If you’re fast with a knife, you can have this meal on the table in next to no time, perfect for nights when you’re in a hurry or simply lack the energy to cook.

Cashew Chicken Stir Fry

  • YIELD: 3-4 servings
  • 2 tablespoons cornstarch

  • 6 tablespoons water or chicken broth

  • 2 tablespoons hoisin sauce

  • 1 teaspoon Sriracha (optional)

  • 1 tablespoon white wine vinegar

  • 1 tablespoon olive oil

  • 4 cloves garlic, minced

  • ½ cup roasted, unsalted cashews

  • 1 pound boneless, skinless chicken breasts, chopped into bite-size pieces

  • Salt and pepper, to taste

  • Half a bell pepper, cut into strips

  • 3-4 green onions, thinly sliced

  • Cooked rice, for serving

  • 1

    In a small bowl, combine cornstarch and water/chicken broth and whisk until smooth. Stir in hoisin, vinegar and Sriracha and set aside.

  • 2

    Add oil to wok or large skillet and set over medium-low heat. Add garlic and cashews and stir until garlic is golden and fragrant. Season chicken with salt and pepper, then add to wok. Cook until chicken is no longer pink, then add pepper strips and cornstarch mixture. Continue cooking, stirring frequently, for 5-7 minutes or until sauce has thickened. Stir in all but 2 tablespoons of the green onions.

    Serve with rice and top with remaining green onions and additional cashews, if desired.

COMMENTS: ( 39 )
  • The Food Hound

    I love stir fry made with hoisin!! I read this recipe on Facebook in my pre-gym comatose state this morning, and I have to say that just looking at the gorgeous colors put a little spring in my step! And I have cashews lying around… perfect!

  • Wonderful dinner idea. I love the ones that pull together quickly with such great flavor.

  • This looks great. Will have to pick up some cashews this week!

  • Blog is the New Black

    This was already on this week’s menu. Looks great- might try your version!

  • Ah ha, I needed some new weekday dinner inspiration! This one’s going on the menu; thanks!

  • I always feel connected to your posts because your husband’s name is Eric…just like mine. LOL. But this looks really delicious and photographed really well. I love your chopsticks and can’t wait to make this for me and my Eric. 😉

    • Courtney

      That’s so funny! I hope you and your Eric enjoy this when you make it! 🙂

  • For some reason I haven’t thought to make stir fry in a while. You are right, though, it is perfect for a busy weeknight meal!

  • Lacey @

    Your food looks so delicious. Great photos. We’d love for you to share your recipe at!

  • This looks delicious! Much better than take-out! Your photos are beautiful too!

  • How did you know that I have a package of chicken tenders AND some cashews left in my kitchen from making chicken-cashew curry this weekend? Now I know exactly what to use these ingredients for!! Your pictures are so lovely, BTW!! I love Asian food, but don’t make it at home all that often. I’ve even got basmati rice to serve with this!!

    • Courtney

      It sounds like you’re meant to make this soon. 😉 I hope you enjoy it!

  • Spira

    You don’t have any directions regarding the garlic. Did you put the cloves in whole and then just remove them at the end? Or did you mince it?

    • Courtney

      Oops, thanks for catching that! The garlic was minced, and I’ve updated the recipe to show that. 🙂

  • This looks really delicious!! Congrats on making top 9!

  • I just love stir-fry’s too. I made one the other night and my daughter said “vegetables have never tasted so good!” My hubby loves cashews, so this one will be next on the list. Beautiful pics too! Congrats on the Top 9!

  • I am printing this off and I am going to make sure this stir fry is on our table this week! The only questions though are: how many calories? how much sodium?
    I have issues with sodium and I hope this recipe is not laden with sodium because it is no fun to feel thirsty for the rest of the evening after eating stir fry.
    Thanks for sharing this!

    • Courtney

      I’m not really sure about the calorie or sodium contents. Sorry! I can tell you that it tastes much less salty than the takeout kind.

  • alyce

    I like stirfry too. This looks de-lish. Congrats for top 9!

  • Old Doug in BC

    Been cooking Chinese and Asian since 1952, and this one(or very similar)is a standby with me. Really enjoy cashews with chicken, or even walnuts sometimes rather. Tonight having MaPo Tofu along with chow fan(fried rice)so perhaps I will do a small stirfry of chicken & cashews to accompany that. Think only change I would make is marinate the chicken first in corn starch, egg white and ginger wine, then go ahead and stir fry it first quickly until chicken crisps, and then continue with your recipe.

  • Mouth watering and beautiful! I love delicious and easy recipes, can never have too many. Congrats on the Foodbuzz top 9!

  • Foodlvr

    What a fabulous looking stir-fry. I love making stir-fries. So much fun and you can be so creative. I love the addition of sriracha too.

  • Pingback: Penny’s Weekend Garnish » Pennies on a Platter()

  • I love the flavor hoisin sauce adds to dishes! I’m sure this stir fry would be a winner in our house!

  • Ayesha Jameel

    Your dishes look yum…loved the presentation of the food! good work!

  • Pingback: Blog is the New Black » Blog Archive » Cashew Chicken Stir Fry()

  • Troy

    Saw this on Top 9, made it last night. It was one of the best stir-fry dishes I have ever made. I added a little extra hoisin to make my sauce dark like your pictures.

    • Courtney

      I’m so glad you liked it!

  • Sounds delicious! I’m going to make this for dinner tomorrow night — I really want to make it tonight – but didn’t take the chicken out of the freezer : /

  • I made this for dinner last night and it was absolutely delicious! I added fresh ginger, which I sliced into thin matchsticks and I added more of the hoison sauce. Mine didn’t turn out as dark as yours did though.

    • Courtney

      That sounds fantastic! I love fresh ginger and will definitely add that next time. I think mine was darker because of the hoisin we used. We’ve made this dish previously with a different brand, and it didn’t turn out quite as dark. It also could have something to do with the cast-iron wok we cook it in. Who knows? Either way, I’m glad you enjoyed it!

    • Patricia

      Just made this for lunch for my kids, I was hoping for leftovers for dinner no such luck they ate it all. 🙂 BTW added frozen stir fry vegetables.

  • Tried it and loved it, with the addition of ginger and mushrooms!

  • Mollie

    I made this tonight! I added broccoli and snow peas since my boys dont like peppers, and added some oyster sauce to the mix. Super Yum, everyone cleaned their plate. It was a good first attempt at stirfry!

  • Pingback: Recipe: Cashew Chicken Stir Fry - A Couple Travelers | A Couple Travelers()

  • Pingback: Cashew Chicken Stir Fry - avocadopesto()

  • rk

    This looked amazing and sounded simple enough. I tried to make it earlier today and somehow the sauce became very congealed and almost jelly-like. I double-checked the ratios and everything, too. Any ideas what might have happened? I really want to make this. The end product tasted good, it just didn’t look quite so good. =)

    • Courtney

      rk – I’m glad it tasted good, despite the not so appetizing appearance. Could it have been that the cornstarch wasn’t fully dissolved or perhaps the pan was too hot? Those are the only things that come to mind. The sauce is thick, but it’s definitely not that thick.

  • I used this recipe, didn’t have hoisin sauce, so I used oyster sauce as an alternative. It turned out to be delicious!! Thank you 🙂