Cashew Chicken Stir-Fry Recipe

If you’re craving a meal that’s packed with flavor, texture, and a little bit of crunch, you’ll absolutely flip for this Cashew Chicken Stir-Fry Recipe. I love this recipe because it blends tender chicken, toasted cashews, and that perfect sweet-spicy sauce that just hits all the right notes every time. Whether it’s a weeknight dinner or a casual weekend feast, you’ll find it’s simple to make yet feels like a restaurant-quality dish. Stick around—I’m going to share all my best tips and tricks so you can nail it in your own kitchen!

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Ingredients You’ll Need

Each ingredient in this Cashew Chicken Stir-Fry Recipe plays a part in delivering that iconic flavor and texture combo. I always try to pick fresh garlic and ginger for the sauce because it really brightens up the dish. And make sure to choose quality cashew halves—they toast up beautifully and add that essential nutty punch.

• Flour: Used for coating the chicken and making the batter, this helps achieve that crispy coating I absolutely crave.
• Cornstarch: Gives the batter extra lightness and crunch—trust me, this combination is magic.
• Salt: Simple seasoning that brings out the natural flavor of the chicken.
• Paprika: Adds a subtle smoky color and depth; don’t skip it!
• Cold Water: Mixing it cold helps keep the batter light and crisp.
• Vegetable Oil: For frying—you want a neutral oil with a high smoke point to get that perfect fry.
• Boneless Skinless Chicken Breasts: Bite-sized pieces cook quickly and soak up the sauce beautifully.
• Cashew Halves: For that toasty crunch; I recommend lightly toasting them before adding to boost their flavor.
• Hoisin Sauce: Thick and sweet, it’s the base of the stir-fry sauce and adds that lush depth.
• Soy Sauce: Brings the salty, umami punch we all love.
• White Vinegar: Balances sweetness with a tangy brightness—a simple yet essential touch.
• Sriracha (optional): For a gentle heat—add according to your spice preference!
• Granulated Sugar: Sweetens and helps caramelize the sauce slightly as it cooks.
• Fresh Garlic: Grated garlic brings an aromatic freshness that canned just can’t match.
• Fresh Ginger: Grated ginger adds zing and warmth—something I never skip.

Variations

I love how versatile the Cashew Chicken Stir-Fry Recipe is—you can easily tweak it to suit whatever mood or ingredients you have on hand. I often swap chicken breasts for thighs if I want a juicier bite, or adjust the heat level to keep everyone happy. Feel free to get creative here!

• Use Chicken Thighs: I tried this variation and the darker meat stays extra moist and tender, which is a nice twist.
• Make it Vegetarian: Swap chicken for firm tofu or tempeh to make a plant-based version that’s just as satisfying.
• Adjust the Heat: Adding more or less sriracha lets you tailor the spice level—my kids prefer it mild, but I love a little kick!
• Add More Veggies: Throw in bell peppers, snap peas, or broccoli for a colorful, nutrient-packed stir fry.

How to Make Cashew Chicken Stir-Fry Recipe

Step 1: Prep Your Batter and Sauce

First things first: mix together your flour, cornstarch, salt, and paprika. This blend is your dry coating. Then divide it—half stays dry for dredging, the other half gets mixed with cold water to make a loose batter. The cold water is key because it prevents the batter from becoming heavy. While the batter rests, whisk together all your sauce ingredients—hoisin, soy, vinegar, sugar, garlic, ginger, and that optional sriracha for heat—and set it aside. The sauce comes together quickly once everything else is ready.

Step 2: Fry the Chicken to Crispy Perfection

Heat about half a cup of vegetable oil in a large skillet over medium heat. You’ll know it’s hot enough when a drop of water sizzles and dances across the surface. Take your chicken pieces and dredge them first in the dry flour mixture, then dip them into the batter, letting any excess drip off. This two-step coating is what creates that fantastic crunch without being too heavy. Carefully add the chicken to the hot oil—don’t overcrowd the pan! Fry for 2 to 3 minutes on each side until golden and crisp. Transfer the cooked pieces onto paper towels to drain. I usually drain the oil at this stage to avoid greasy leftovers, but if you want a shortcut, just wipe the pan clean and use it for the finishing step.

Step 3: Combine Chicken with Sauce and Cashews

With the pan cleaned and heated again, toss the fried chicken back in. Pour in the sauce and add your cashew halves. Stir everything around for about a minute until the sauce thickens slightly and coats every piece of chicken. You’ll notice the garlic aroma will start to fill the kitchen—that’s your cue that it’s ready! I like to give a final little toss just before serving to make sure the cashews don’t lose their crunch.

How to Serve Cashew Chicken Stir-Fry Recipe

Garnishes

I usually finish this dish with a sprinkle of sliced green onions or chopped fresh cilantro to add a pop of color and freshness. Sometimes, a few sesame seeds tossed on top work beautifully and give it that extra nutty touch. These simple garnishes brighten up the dish and make it feel like a celebration on your plate.

Side Dishes

My go-to side is always steamed jasmine rice or brown rice—it soaks up all that amazing sauce. I also love pairing this with roasted or steamed broccoli, which adds a nice green crunch and balances the richness. If I’m feeling fancy, I roast some carrots or snow peas alongside for a sweet contrast.

Creative Ways to Present

For dinner parties, I like to serve the Cashew Chicken Stir-Fry Recipe in a large, colorful bowl right at the center of the table with rice in a separate bowl, so everyone can serve themselves. I’ve also tried wrapping the stir-fry in lettuce cups for a fun, hands-on experience—guests love that! And if I’m short on time, I simply plate it with some quick pickled veggies on the side for a fresh bite.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Cashew Chicken Stir-Fry Recipe store wonderfully. I keep mine in an airtight container in the refrigerator, and it stays tasty for up to 3 days. Just be sure to store the chicken and sauce together to keep the pieces flavorful but still slightly crisp. Adding extra cashews right before serving leftover portions helps retain that crunch.

Freezing

I’ve frozen this recipe a couple times with success—just cool it completely, pack it in freezer-safe containers, and freeze for up to 2 months. When you thaw it, you may notice the chicken softens a bit, so I recommend reheating gently and adding a few fresh toasted cashews on top for texture.

Reheating

To reheat your leftovers, I find warming it gently in a skillet over medium-low heat works best to keep the sauce from drying out. Cover the pan to trap some steam and stir occasionally until hot throughout. Avoid microwaving if you can—it tends to make the chicken rubbery and the batter soggy.

FAQs

Final Thoughts

This Cashew Chicken Stir-Fry Recipe holds a special place in my weeknight rotation because it’s that perfect blend of comfort, crunch, and bold flavor. I love how quickly it comes together and how versatile it is—plus, watching everyone dig in with a grin never gets old. Give it a try like you’re cooking for friends, and I promise you’ll turn this into a new family favorite.

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