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Experience the ultimate delight of this easy Cashew Chicken Stir Fry. Crispy ground chicken dances with a medley of crisp, colorful vegetables and a tantalizing, stir-fry sauce. The addition of crunchy cashews adds an exquisite touch.
Easy dinner recipes are a must for busy weeknights and stir fry recipes such as Pineapple Teriyaki Chicken and Egg Roll in a Bowl are some of my favorites.
Cashew chicken stir fry is a delicious and savory dish made by stir-frying ground chicken with a medley of fresh vegetables, such as bell peppers, onions, and broccoli.
The key feature of this dish is the inclusion of roasted cashew nuts, which add a delightful crunch and a nutty flavor. The chicken and vegetables are cooked together in a flavorful sauce, often a blend of soy sauce, garlic, ginger, and other seasonings.
The result is a tasty and balanced combination of textures and flavors, with the nuttiness of the cashews complementing the tender chicken and crisp vegetables.
What goes in Cashew Chicken Stir Fry
Ingredients Needed
- Cashews – In this stir fry, the true spotlight belongs to the nuts! They not only contribute a delightful crunch but also infuse the dish with a distinctive nutty essence, elevating its overall texture and flavor profile. You can use unsalted or roasted cashews.
- Chicken – Ground chicken is the primary protein used in Cashew Chicken Stir Fry, similar to Pineapple Teriyaki Chicken. It’s cooked by stir-frying in the dish, providing a flavorful and tender meat component that pairs perfectly with the other ingredients
- Garlic and Ginger – Minced garlic and grated ginger add aromatic depth and complexity to the dish.
- Arrowroot Powder – Arrowroot powder acts as a natural thickener. When mixed with liquids, it forms a smooth, clear gel-like consistency. When added to the sauce, it absorbs excess moisture and helps bind the ingredients together, resulting in a thicker and glossier sauce. You can also use cornstarch.
- Sauce – Here’s what you’ll need for the sauce.
- Hoisin Sauce – Hoisin sauce contributes a rich and savory depth of flavor. It adds sweetness, saltiness, and umami, enhancing the overall taste.
- Soy Sauce – It infuses a salty and savory umami taste into the dish, adding depth and richness.
- Honey – Honey serves to add a touch of natural sweetness to the dish. It balances the savory and salty flavors of other ingredients like soy sauce and hoisin sauce.
- Rice Wine Vinegar – Rice wine vinegar in Cashew Chicken Stir Fry adds a tangy and slightly acidic element to the dish. It helps balance the overall flavor profile by cutting through the richness of the sauce and other ingredients.
- Sesame Oil – Sesame oil serves as a flavor booster, imparting a nutty and aromatic essence to the dish. It adds depth and richness to the sauce while also enhancing the overall fragrance.
How to Make Cashew Chicken Stir Fry
When it comes to preparing stir-fries, the essential step is ensuring that all your ingredients are meticulously chopped and fully prepared, including the stir-fry sauce, ready to be effortlessly incorporated into your dish.
- Make the sauce. Whisk the hoisin sauce, soy sauce, honey, rice wine vinegar, sriracha, and some black pepper together in a measuring cup and set aside.
- Fry the chicken. In a large skill heat the sesame oil over medium-high heat and add the ground chicken. Sprinkle the arrowroot powder on top and add the rice wine vinegar and some salt and pepper. Break the chicken apart as it browns, about 5 minutes. Add the minced garlic and grated ginger and let it cook for 1 minute more.
- Add in the vegetables. Add the red bell peppers, scallions, and cashews. Cook for an additional 2 minutes tossing to combine the ingredients.
- Mix in the sauce and broccoli. Place about 2/3 of the sauce into the skillet along with the broccoli. Toss to coat and cook another 5 minutes. Serve over rice and drizzle the remaining sauce on top.
FAQS
Yes, you can absolutely put nuts in stir-fry dishes. Nuts, such as cashews, almonds, or peanuts, are often used in stir-fry recipes to add a delightful crunch and a nutty flavor to the dish. They are typically added toward the end of the stir-fry cooking process, so they remain crisp and retain their distinct texture.
Yes, you can certainly use chicken thighs to make Cashew Chicken Stir Fry. Chicken thighs are a flavorful and tender choice for this dish. To prepare them, simply cut the chicken thighs into bite-sized pieces and stir-fry them until they are cooked through and have a nice sear. Then, proceed with the rest of the stir-fry recipe.
Yes, you can absolutely use different vegetables in Cashew Chicken Stir Fry to suit your preferences or what you have on hand. While traditional recipes often include vegetables like bell peppers, onions, and snap peas, you have the flexibility to customize them. Some popular alternatives include broccoli, carrots, mushrooms, zucchini, baby corn, or snow peas.
Make Ahead Information
To prepare the Cashew Chicken Stir Fry in advance, begin by prepping vegetables. Cook the chicken until just done and let it cool, storing it in the fridge. Refrigerate the vegetables separately. Make the sauce and keep it in the fridge too. When it’s time to serve, stir-fry the pre-cooked chicken, add the vegetables, sauce, and cashews, and enjoy.
Recipe Notes and Tips
- What to do if your sauce isn’t thickening: Add 1 to 2 tablespoons of arrowroot powder, cover, and let it thicken for an additional 1 to 2 minutes of cooking.
- Don’t overcook the stir-fry. Be careful not to overcook the chicken or vegetables. They should be cooked until just done and still retain their crispness.
- Sauce Control: Start by adding only part of the sauce to the stir-fry. You can add more as needed to reach your desired flavor and consistency. It’s easier to add more sauce than to fix an overly saucy dish. Plus you’ll want to reserve some for drizzling on top once it’s plated.
- Serve with rice or noodles. Cashew Chicken Stir Fry pairs well with steamed rice or stir-fried noodles, so have them cooked and ready when your stir-fry is done.
More Easy Chicken Recipes
Cashew Chicken Stir Fry Recipe
Equipment
- Large Skillet
- Wooden Spatula
Ingredients
Sauce
- 1/2 cup Hoisin Sauce
- 1/4 cup Soy Sauce
- 3 tablespoons Honey
- 1 tablespoon Rice Wine Vinegar
- 1 tablespoon Sriracha
- pinch Salt and Pepper
Cashew Chicken
- 1½ lbs Ground Chicken
- 3 tablespoons Sesame Oil
- 1 tablespoon Arrowroot Powder
- 1 tablespoon Rice Wine Vinegar
- 2 minced Garlic Cloves
- 2 teaspoons Grated Ginger
- 1 medium Red Bell Pepper sliced
- 1 cup Unsalted Cashews
- 1/4 cup Scallions white and green parts
- 1 cup Broccoli frozen
- Rice for serving
Instructions
- Make the sauce. Whisk the hoisin sauce, soy sauce, honey, rice wine vinegar, sriracha, and some black pepper together in a measuring cup and set aside.
- Fry the chicken. In a large skill heat the sesame oil over medium-high heat and add the ground chicken. Sprinkle the arrowroot powder on top and add the rice wine vinegar and some salt and pepper. Break the chicken apart as it browns, about 5 minutes. Add the minced garlic and grated ginger and let it cook for 1 minute more.
- Add in the vegetables. Add the red bell peppers, scallions, and cashews. Cook for an additional 2 minutes tossing to combine the ingredients.
- Mix in the sauce and broccoli. Place about 2/3 of the sauce into the skillet along with the broccoli. Toss to coat and cook another 5 minutes. Serve over rice and drizzle the remaining sauce on top.
Notes
- What to do if your sauce isn’t thickening: Add 1 to 2 tablespoons of arrowroot powder, cover, and let it thicken for an additional 1 to 2 minutes of cooking.
- Don’t overcook the stir-fry. Be careful not to overcook the chicken or vegetables. They should be cooked until just done and still retain their crispness.
- Sauce Control: Start by adding only part of the sauce to the stir-fry. You can add more as needed to reach your desired flavor and consistency. It’s easier to add more sauce than to fix an overly saucy dish. Plus you’ll want to reserve some for drizzling on top once it’s plated.
- Serve with rice or noodles. Cashew Chicken Stir Fry pairs well with steamed rice or stir-fried noodles, so have them cooked and ready when your stir-fry is done.
