Name: Cashew Chicken Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: Asian
Ingredients: 1 cup chicken broth; 2 tablespoons soy sauce; 2 tablespoons cornstarch; 1 tablespoon brown sugar; 2 tablespoons vegetable oil; 1 pound boneless skinless chicken breasts, cut into 1-inch pieces; 1 white onion, diced; 1 bell pepper, diced; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 3 green onions, thinly sliced; 3/4 cup salted whole cashews; rice, for serving

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Skip the expensive takeout and make a delicious Cashew Chicken Stir Fry at home! Chicken, vegetables, and crunchy cashews in a savory soy-based sauce. Serve it over rice for a quick and easy 30 minute dinner!

Cashew chicken has been my go to takeout order for as long as I can remember. I love all the different textures from the chicken, the crisp veggies, and the crunchy cashews. And the savory brown sauce that coats everything is just so delicious.

This version of cashew chicken is so quick to make because everything is stir-fried in just a few minutes and then tossed together with a soy-based sauce. It takes me about 20 minutes from start to finish. And the most time consuming part is chopping the veggies!

If you love Chinese takeout but don't want to spend the money on expensive takeout, you have to try this quick and easy recipe!

Ingredients

Chicken broth - use a low-sodium chicken broth, if possible.
Soy sauce
Cornstarch - this is the thickener for the sauce. It really helps the sauce coat all the ingredients.
Brown sugar - adds just a hint of sweetness to the stir fry sauce.
Chicken - I recommend boneless, skinless chicken breasts. You can use thighs if you prefer.
Onion
Bell pepper
Garlic
Ginger - you can use ground ginger if you don't have fresh.
Green onions
Cashews - make sure they are salted whole cashews.

How To Make Cashew Chicken Stir Fry

Make sauce. Whisk together chicken broth, soy sauce, cornstarch, and brown sugar. Set aside.
Cook chicken. Heat oil over medium-high heat in a large skillet. Stir fry chicken until cooked through, about 5 minutes. Remove to a plate.
Cook vegetables. In the same skillet, heat remaining oil. Add onion and bell pepper; stir fry for about 5 minutes. Add garlic and ginger and cook just 30 seconds.
Add sauce. Stir in sauce and green onions and bring to a boil. Let cook until thickened, about 2 minutes.
Combine. Add cooked chicken and cashews and stir to combine.
Serve. Serve over rice.

How Long Is It Good For?

Cashew chicken is good for up to 3 days when stored in an airtight container in the fridge.

Reheat it in the microwave or on the stove. The sauce will have thickened but a splash of chicken broth or water will get it back to it's original consistency.

Can You Freeze It?

You can freeze cashew chicken for up to 3 months. Once it's cooled completely, transfer it to a freezer container and freeze.

When you are ready to serve it, let it defrost overnight in the fridge and then reheat in the microwave or on the stove.

Variations

Use different vegetables. You can use any vegetables you like in this stir fry. I really like snowpeas, mushrooms, and water chestnuts in my cashew chicken.
Make it gluten free. Use tamari or coconut aminos to make gluten free cashew chicken.

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Recipe

Yield: about 6 servings