Cashew Chicken Veggie Stir Fry
Cashew Chicken Veggie Stir Fry is a flavorful, healthy dish made with tender chicken, crunchy cashews, and fresh vegetables stir-fried in a savory sauce. It's a quick and easy meal that combines protein, fiber, and a perfect balance of textures.
Post and recipe updated 3/11/2025
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What You'll Love About Cashew Chicken
- Quick and easy
- A healthy complete meal
- Customizable--use veggies you have on hand
- High protein and fiber
Cashew chicken is a classic, popular item on the menu when we visit our local Chinese restaurant. My husband almost always orders it with extra cashews on the side.
This homemade version has similar flavors you'll find in traditional restaurant cashew chicken, only there's more control over ingredients and healthfulness. Essentially, you can feel really good about making this for your family.
Perfect for busy weeknights, this customizable stir fry recipe can be adjusted to suit your preferences and taste, making it an ideal choice for anyone looking to enjoy a flavorful and wholesome meal.
This is a great recipe to use up veggies in your vegetable drawer and it also works well with leftover chicken. You'll love the minimal effort and ease when dinner rolls around and you're not spending hours in the kitchen.
My Beef Broccoli Stir Fry along with my One-Pan Egg Roll Bowls offer plenty of veggies and protein for a complete meal.
Key Ingredients
- Sauce ingredients- water, soy sauce, lemon juice, hoisin sauce, sesame oil, sriracha, brown sugar, and corn starch.
- Chicken- I use chicken tenders.
- Veggies- Onions, garlic, carrots, broccoli, bell peppers, and green onions.
- Water chestnuts- This offers an additional crunch.
- Cashews- I like to use whole roasted and salted cashews.
Substitutions
- Meat- Use chicken breast or chicken thigh meat in place of the chicken tenders. You can also use ground chicken or even turkey. Other meat options include shrimp, beef, or pork.
- Vegetables- Other veggies to add include-zucchini, snap peas, mushrooms, cabbage, Bok choy, cauliflower, fresh green beans, baby corn.
- Nuts- Roasted peanuts or slivered almonds.
- Fresh herbs- Add cilantro, fresh parsley, or Thai basil for a fresh flavor just before serving.
How To Make Cashew Chicken Veggie Stir Fry
See full instructions in recipe card below
Step One. Start by mixing the sauce ingredients in a small bowl until completely combined. Set aside until ready to use. Meanwhile, heat oil in a large skillet and cook chicken pieces until browned on all sides. Transfer to plate and set aside.
Step Two. Add more oil to the hot skillet and sauté veggies until tender. Add water chestnuts, place the chicken back in the pan, and pour in all the prepared sauce. Stir and cook until sauce thickens. Toss in cashews and green onion slices.
Step Three. When sauce is thickened toss in cashews and green onions slices. Serve immediately.
Tips
- 💡Use fresh vegetables- This recipe is best with fresh veggies for the best texture.
- 💡Use pre-cooked chicken- This is a great recipe to use leftover chicken. Simply add it with the water chestnuts and sauce after you've sautéed the veggies.
- 💡Stir Fry on high heat- Cooking veggies on a higher heat locks in flavor and keeps the vegetables crisp-tender while preventing them from becoming soggy.
Common Questions
Yes! You can make a vegetarian version by using tofu or simply adding more of your favorite vegetables.
While stir fry is best enjoyed fresh, you can prep ingredients ahead of time. Prepare the sauce and chop the veggies and chicken.
Yes! Just use tamari or a gluten-free soy sauce as a substitute for regular soy sauce to make the dish fully gluten-free.
This meal goes great with rice. Try my Easy Coconut Rice, Cilantro Lime Rice, or my Simple Buttered Rice.
Cashew Chicken Veggie Stir Fry
Equipment
- 1 large skillet
- 1 small mixing bowl
Ingredients
Sauce Ingredients:
- ⅓ cup water
- ⅓ cup low sodium soy sauce
- 1 tablespoon hoisin sauce optional
- 2 teaspoon Sriracha sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoon lemon juice
- 2 tablespoon brown sugar
- 1 ½ tablespoon corn starch
Chicken and Veggies
- 2 tablespoon olive oil, divided
- 1 pound chicken tenders or chicken breast cut in 1 inch pieces
- ½ green bell pepper cut in 1 inch pieces
- ½ red bell pepper cut in 1 inch pieces
- 2 medium carrots, sliced thin
- 2 cups broccoli florets
- 1-2 garlic cloves, minced
- 1 (8) ounce can diced water chestnuts, drained
- 4 green onions, sliced
- ½ cup whole or halved cashews, roasted and salted
- cooked rice
Instructions
- Combine all sauce ingredients in a small bowl, then set aside for later. ⅓ cup water⅓ cup soy sauce1 tablespoon hoisin sauce2 teaspoon sriracha sauce1 teaspoon toasted sesame oil2 tablespoon lemon juice 2 tablespoon brown sugar1 ½ tablespoon corn starch
- Heat a large skillet to medium heat. Add 1 tablespoon olive oil along with diced chicken. Brown chicken on all sides until golden. Transfer to a plate and set aside.
- Add additional 1 tablespoon of oil to the hot skillet along with bell peppers, carrots and broccoli. Saute veggies for 3-4 minutes then stir in garlic. Cook another 30-seconds.1 tablespoon olive oil½ red bell pepper½ green bell pepper2 medium carrots2 cups broccoli florets 1-2 garlic cloves
- Next stir in water chestnuts, chicken, and prepared sauce. Continue to cook and stir until sauce thickens then add cashews and green onions. Toss to combine and serve.8 ounces diced water chestnuts½ cup cashews4 green onions
Notes
- Use fresh vegetables- This recipe is best with fresh veggies for the best flavor and texture.
- Use pre-cooked chicken- This is a great recipe to use leftover chicken. Simply add it with the water chestnuts and sauce after you've sautéed the veggies.
- Stir Fry on high heat- Cooking veggies on a higher heat locks in flavor and keeps the vegetables crisp-tender while preventing them from becoming soggy.
- Meat- Use chicken breast or chicken thigh meat in place of the chicken tenders. You can also use ground chicken or even turkey. Other meat options include shrimp, beef, or pork.
- Vegetables- Other veggies to add include-zucchini, snap peas, mushrooms, cabbage, Bok choy, cauliflower, fresh green beans, baby corn.
- Nuts- Roasted peanuts or slivered almonds.
- Fresh herbs- Add cilantro, fresh parsley, or Thai basil for a fresh flavor just before serving.
Nutrition
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