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Cashew Chicken Stir-fry: complete meal rich of flavor

Total time: 20 Min
Difficulty: Low
Serves: 4 people
By Cookist
¼ cup
2 tsp
Hoisin sauce
4 tbsp
Soy sauce
2 tbsp
¾ cup unsalted
Chicken breasts
1 ½ lb boneless, skinless , cut into 1 ½ inch pieces
½ tsp
Black pepper
¼ tsp freshly ground
Vegetable Oil
2 tbsp
Garlic cloves
6, minced
8, white and green parts separated, cut into 1 inch pieces (can substitute chopped leeks)
Rice vinegar
2 tbsp
Sesame oil
¼ tsp toasted

If you’re looking for a quick meal that will become your new go-to, this cashew chicken stir-fry is for you! This recipe requires simple ingredients and less than 30 minutes. If you are short on time, you can prep this dish ahead of time by having everything measured and chopped before preparing. This dish results in tender stir-fry chicken in an extremely creamy garlic sauce, accompanied by roasted crispy cashews for the perfect bite. Serve with steamed rice or veggies on the side to complete your meal!

How to Make Cashew Chicken Stir-fry

Toast the cashews

Toasting the cashews is one of the most important steps for this dish! You’ll want the cashews to be crispy and give the dish some crunch. Toasting them for less than 5 minutes at 350 will achieve this.

Mix the sauce before cooking

Whisking all of the sauce ingredients in a small bowl before cooking makes the cooking process easier. It also allows all of the flavors to bind together.

Cook the chicken in batches

Cooking the chicken in batches allows the chicken to brown evenly. When the pan is overcrowded it won’t brown as well.

How to Make the Cashew Chicken Sauce

To make the cashew chicken sauce, whisk the water, cornstarch, hoisin sauce, and soy sauce in a small bowl until completely combined. The cornstarch acts as a thickening agent and will create a creamy texture once added to the chicken during the cooking process. Be sure to not skip the step of mixing the sauce before cooking!

What to Serve with Cashew Chicken

There are many different sides that will go well with this dish. Some of our favorites are:

Steamed White Rice Coconut Rice Steamed Broccoli Steamed Green Beans Cooked Ramen Noodles


Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Spread your cashews evenly and toast in the oven for 3-5 minutes. Remove from the oven and set aside.

They will crisp up as they cool. Prepare the sauce by whisking together all the sauce ingredients in a small bow. Set aside.

Place the chicken pieces in a large bowl and season with salt and pepper. Toss to coat evenly.

Heat a large skillet over high heat until hot.

Add 1 tbsp vegetable oil. Add half of the chicken and stir-fry for about 3 minutes until browned but not cooked through.

Remove from the pan and on to a plate.

Add the remaining 1 tbsp oil to the skillet followed by the remaining chicken, garlic, and white parts of the scallion or leeks.

Stir-fry for about 3 minutes and add the first batch of chicken back into the skillet.

Add the sauce mixture to the chick and toss until all of the chicken is coated in the sauce.

Cook until the chicken is cooked through and the sauce has thickened.

Stir in the remaining scallions or leeks, cashews, and sesame oil. Garnish with sesame seeds if desired.

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