This Chinese Cashew Chicken Stir-Fry with broccoli has all the takeout vibes, homemade with a savory-sweet, garlicky sauce. Velvety chicken, tender-crisp broccoli, and roasted cashews come together in one pot in under 25 minutes; perfect for a weeknight dinner.
A Quick Look at the Recipe
- What it is: A one-pan chicken stir-fry with broccoli, bell pepper, and roasted cashews in an irresistible garlicky sauce.
- Time & Yield: Ready in 25 minutes, serves 4
- Taste & Texture: Savory and slightly sweet sauce with tender chicken and crunchy cashews
- Heat Level: 🌶 Mild to medium, easy to adjust with chili garlic sauce
- How To Make: Cook the chicken, stir-fry the veggies, then toss everything in the sauce
Hello, I love stir-fries because they're easy and make dinner feel special without any extra work. One pan, a few swaps, and I get a brand new flavor every time.
This cashew chicken version earns a permanent spot in my spicy chicken collections for the weeknight dinner rotation. Crunchy cashews show up in every bite, and switching the protein or nuts gives the dish a completely different feel each time.
Our 2 Secrets For This Cashew Chicken Recipe
First, velveting: coating the chicken in cornstarch for tender, juicy results. Don't worry, the recipe card walks you through it step by step.
Second is the sauce timing. Keep the heat low to medium so it thickens smoothly; we've built the right timing and ingredient quantities into the recipe card(like my Chinese Jalapeno Chicken or Hot and Spicy Chinese Chicken)
Ingredients & Substitutions
- Boneless, skinless chicken: Use chicken breast or thighs, then cut into bite-size pieces.
- Chicken broth: I've used low-sodium, which adds deep flavor to the sauce. You can also substitute with water.
- Soy sauce: I always reach for low-sodium here. Substitute with tamari for a gluten-free version of this cashew chicken.
- Chili garlic sauce: I used Huy Fong's chili garlic sauce; you can substitute with Sriracha sauce.
- Avocado oil: A high-smoke-point oil, best for our stir-fry method. You can substitute with vegetable or canola oil.
- Honey: Just enough to round out the salty, spicy notes. Feel free to substitute with brown sugar.
- Cornstarch: Does double duty here; it keeps the chicken tender when coated, and thickens the sauce as well.
- Garlic and ginger: Fresh, please; the jarred versions won't give you the same sharp flavor.
- Roasted cashews: If you only have raw cashews, toast them in a dry pan for a couple of minutes until fragrant before adding them.
How To Make Chinese Cashew Chicken?
- Step 1. Coat cubed chicken in soy sauce and cornstarch; set aside for 5 minutes (or fridge for 30 minutes). Set aside.
- Step 2. Whisk sauce ingredients together in a separate bowl; set aside.
- Step 3. Heat 1 tablespoon oil in a wok over medium-high heat. Cook chicken undisturbed for 2 minutes, then toss for 2-3 more minutes until browned. Set aside.
- Step 4. Add remaining oil to the same pan. Stir-fry broccoli and bell pepper for 2-3 minutes, until bright and tender-crisp.
- Step 5. Return the cooked chicken to the pan and add the roasted cashews. Toss everything together until combined.
- Step 6. Stir the sauce, then pour it over the chicken and vegetables. Toss over low-medium heat 1-2 minutes until glossy and thickened. Remove from the heat and sprinkle with sesame seeds, then ENJOY!!
My Testing Notes
- Let the chicken sit in the marinade for at least 5 minutes, or up to 30 minutes in the fridge for deeper flavor. This resting time lets the cornstarch cling to the chicken so it turns silky once it cooks.
- Give the pan a couple of minutes to heat up before adding the chicken; that little bit of patience pays off with golden-seared chicken pieces.
- If you want this Chinese Cashew Chicken stir fry to taste even more authentic, here's a simple homemade touch: drizzle with toasted sesame oil and add a splash of oyster sauce at the end for a nutty, umami finish, then sprinkle with sliced green onions to dress it up even more.
♨️How To Adjust The Heat Level
This Chinese cashew chicken stir-fry sits at a mild-to-medium heat as written, and it's easy to dial up or down.
- For Mild Heat: Use 1 tablespoon of chili-garlic sauce for a gentler kick.
- For Medium Heat: Follow the recipe as written, using 1½ tablespoons for balanced heat.
- Extra Hot: Use the full 2 tablespoons of chili-garlic sauce, along with your preferred amount of Sriracha sauce, or toss in a few dried chilies while cooking.
How To Serve
This Chinese cashew chicken stir-fry is a full meal on its own over rice, but a few sides round it out nicely.
- Steamed jasmine rice or fried rice soaks up the extra sauce.
- My spicy garlic noodles or chili peanut noodles make a heartier, noodle-forward pairing.
- A bowl of hibachi soup on the side turns this into a full restaurant-style spread.
Frequently Asked Questions
This usually means there wasn't enough cornstarch in the mix, or it didn't fully dissolve and settled at the bottom of the pan. Whisk a teaspoon of cornstarch with a little cold water, stir it into the sauce, and simmer for another minute until it thickens.
Yes. Snap peas, carrots, celery, or mushrooms all work well in this stir-fry. Just cut them small, so they cook through in the same time as the broccoli and pepper.
A large skillet works fine as long as it holds everything in a single layer without crowding. That said, a wok does make it a little easier to toss everything together.
📖 Recipe
Chinese Cashew Chicken Stir-Fry
Ingredients
For the sauce
- ⅓ cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoons chili garlic sauce adjust to taste
- 1 tablespoon avocado oil
- 2 teaspoons honey
- 1 tablespoon cornstarch
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
For the chicken
- 1 pound chicken boneless-skinless chicken thighs or breast, cut into 1-inch cubes
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon cornstarch
For the stir-fry
- 2 tablespoons avocado oil
- 3 cups broccoli florets cut into small pieces
- 1 bell pepper sliced
- ¾ cup cashews roasted, unsalted
- 1 teaspoon Sesame seeds for garnish
Instructions
- Prepare the chicken: Place the cubed chicken in a bowl. Add 1 tablespoon soy sauce and 1 tablespoon cornstarch. Toss until the chicken is evenly coated. Set aside for 5 minutes(or refrigerate for 30 minutes for deeper flavors).
- Make the sauce: Meanwhile, in a small bowl, whisk together the chicken broth, soy sauce, chili garlic sauce, avocado oil, honey, cornstarch, garlic, and ginger until smooth. Set aside.
- Cook the chicken: Heat 1 tablespoon of the avocado oil in a large wok or cast iron skillet over medium-high heat. Add the chicken in a single layer. Cook for 2 minutes without stirring, then toss and cook for another 2-3 minutes, or until the chicken is opaque and lightly browned at the edges. Transfer to a plate and set aside.
- Stir-fry the vegetables: Add the remaining 1 tablespoon avocado oil to the same pan. Add the broccoli and bell pepper. Stir-fry for 2-3 minutes, until the vegetables are bright and tender-crisp.
- Add the chicken and cashews: Return the cooked chicken to the pan and add the roasted cashews. Toss everything together.
- Add the sauce: Give the sauce a quick stir, then pour it over the chicken and vegetables.
- Thicken the sauce: On low to medium heat, toss continuously for 1-2 minutes, until the sauce comes to a gentle bubble, thickens, and coats the chicken, vegetables, and cashews.
- Serve: Remove from heat and sprinkle with sesame seeds. Serve immediately over warm rice.
Notes
- TO STORE: Refrigerate the stir-fry in an airtight container for up to 3 days.
- TO REHEAT: Warm gently in a skillet over medium heat with a splash of water or broth. You can also microwave individual portions.
- TO FREEZE: Not recommended once assembled; the veggies and cashews lose their crunch after thawing. If freezing, leave out the cashews and add them fresh after reheating.
