Cashew Chicken Stir-Fry

This is the stir-fry that made Chinese takeout famous: tender chicken with toasted cashews in a glossy soy-hoisin sauce, with bell peppers and snap peas for crunch. The whole thing takes about 20 minutes from start to finish, which makes it faster than ordering delivery and waiting for it to arrive. Hard to beat. Coating the chicken in cornstarch before cooking gives it that velvety texture you get at good restaurants. Pretty damn addictive, in the best way.

Use chicken thighs instead of breasts because they stay juicier over high heat. Stir-fry in batches so the pan stays hot and everything gets a good sear instead of steaming. Make sure your cashews are already roasted, not raw, or they won’t have enough flavor. Serve over steamed rice with extra sauce spooned over the top. Leftovers reheat surprisingly well for lunch the next day.

Preparing and Cooking the Chicken

Cut chicken thighs into one-inch pieces and toss with cornstarch until evenly coated. This cornstarch coating creates a barrier that keeps the chicken moist while creating texture that helps the sauce adhere. Heat oil in a wok or large skillet over high heat until shimmering. Add the chicken in batches, giving each piece room in the pan, and stir-fry for about three minutes until golden brown on the outside and cooked through. Do not crowd the pan or the chicken will steam instead of searing. Remove and set aside.

Stir-Frying the Vegetables

In the same wok with the heat still high, add bell pepper and snap peas. Stir-fry for two minutes until they are crisp-tender with some charred spots but still have snap. Add minced garlic and grated ginger and cook for thirty seconds until fragrant. The high heat and quick cooking preserve the texture of the vegetables while building flavor through caramelization. Do not overcook them. Vegetables should still have bite.

Building the Sauce and Finishing

Mix soy sauce, hoisin sauce, rice vinegar, and sesame oil in a small bowl. Pour into the wok and let it bubble. Add the cornstarch slurry and stir until the sauce thickens and becomes glossy, about one minute. Return the cooked chicken to the wok and add the roasted cashews. Toss everything together until the chicken and vegetables are evenly coated with sauce and the cashews are distributed throughout. Serve immediately over steamed rice. This does not reheat well because the cashews lose their crunch.


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Cashew Chicken Stir-Fry


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  • Author:     Honest Cooking


  • Total Time:     25 minutes


  • Yield:     4 servings



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Description

Cashew chicken is the stir-fry that balances tender chicken, toasted cashews, and a glossy brown sauce with just enough sweetness to make it craveable without being cloying. The cashews add crunch and richness, and the sauce — soy, hoisin, and rice vinegar — coats everything in a savory glaze. Twenty minutes from wok to plate.

Ingredients


Units

  • 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 cup roasted cashews
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 cup snap peas
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Steamed rice for serving

Instructions

  1. Toss chicken with 2 tablespoons cornstarch. Heat oil in a wok over high heat. Stir-fry chicken in batches until golden, about 3 minutes. Remove.
  2. Stir-fry bell pepper and snap peas 2 minutes. Add garlic and ginger, cook 30 seconds.
  3. Mix soy sauce, hoisin, rice vinegar, and sesame oil. Pour into the wok. Add the cornstarch slurry and cook until thickened, about 1 minute.
  4. Return chicken and add cashews. Toss until everything is coated and glossy. Serve over rice.

Notes

  • Use roasted, unsalted cashews — raw cashews lack the toasty depth that makes this dish work.
  • The cornstarch coating on the chicken creates a velvety texture and helps the sauce cling.
  • This stir-fry does not reheat well — the cashews lose their crunch. Eat it fresh.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Chinese-American

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 8
  • Sodium: 780
  • Fat: 24
  • Carbohydrates: 26
  • Fiber: 3
  • Protein: 38
  • Cholesterol: 130

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Frequently Asked Questions

Can I use chicken breast instead of thighs?

You can, but thighs stay juicier and have better flavor. If using breasts, cut them into smaller pieces and be careful not to overcook.

What if I do not have a wok?

A large skillet works fine. You want high heat and a large surface area so the chicken sears instead of steaming. Cast iron or stainless steel work better than nonstick for this.

Can I add other vegetables?

Yes. Broccoli, water chestnuts, baby corn, or mushrooms all work well. Just adjust cooking times based on how long each vegetable needs.

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