If you’re looking for a quick and easy weeknight meal bursting with flavor, this Asian-style chicken and cashew stir-fry recipe is your ideal choice.

I like chicken and cashew stir-fry because it is a balanced protein, fiber, and vegetable meal. The tender chunks of chicken thighs meat are stir-fried with crunchy cashews and colorful veggies, including bell peppers, celery, and green onions. They are colorful and provide various shapes for presentation and different textures.

I particularly enjoy this recipe due to its quick and easy preparation. It’s ideal when I’m short on time, as it is a simple yet satisfying solution.

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How to cook the Chicken and Cashew Stir-Fry

The preparation for this dish is relatively simple and can be divided into a few steps as below. You can refer to the video at the bottom of this post for more details.

1. Marinate the chicken

To start, slice the boneless, skinless chicken thighs into bite-size pieces measuring approximately 1.5 inches. I prefer using chicken thigh meat for its tenderness, but if you prefer a leaner and healthier option, you can choose chicken breasts, which are lower in fat.

In Chinese cooking, marinating the meat is crucial to infuse it with flavor. I use a combination of basic Cantonese-style seasonings for this recipe.

Here are the steps:

1. Cut the chicken into bite-sized pieces, about 1.5 inches in length.
2. Marinate the chicken pieces with light soy sauce, salt, and white pepper.
3. Coat it with cornstarch and oil to seal all the flavor inside.
4. Set aside for half an hour before use.

2. Prepare other ingredients of the cashew chicken stir-fry recipe

I prefer adding various vegetables to the stir-fry to create a more well-rounded meal. Typically, I include bell peppers and onions for their flavors and textures, but I also like to use celery to introduce a delightful crunch. Feel free to experiment and include other vegetables of your preference. I prefer to select a diverse mix of vegetables with vibrant colors and distinct textures to enhance the presentation and mouthfeel. For example, I like to include mushrooms in the stir-fry to enhance flavor and presentation.

If you use roasted cashews, you can skip toasting them in the pan. Additionally, it’s essential to check whether the cashew nuts are unsalted cashews, as this may require adjusting the amount of salt accordingly.

Here are the steps

1. Cut the bell pepper into strips, the celery on the bias into strips, the onion into cubes, and the green onions into thin rings.
2. Place the cashews in a dry skillet over medium heat and toast them until golden brown and fragrant. Remove them from the pan and set aside.
3. Prepare the stir-fry sauce. The sauce ingredients are light soy sauce, fish sauce, brown sugar, lime juice, fresh garlic (minced), and chili flakes. 

3. Stir-fry the chicken

Next, heat the vegetable oil in a large nonstick skillet or wok. Place the marinated chicken in the pan and stir-fry over low heat, then gradually increase to medium-high heat. It will take about five minutes. Remove the chicken when it turns light golden. Do not overcook, especially if you use breasts to get the juicy chicken meat.

4. Stir-fry the vegetables

I have tried two ways to cook the vegetables. The first method I use is to stir-fry the vegetables for a few minutes until cooked through. This is a more straightforward method for small cuts of vegetables.

The second method is to par-boiled the vegetables in boiling for a short while. This will shorten the time required to stir-fry and is best for large pieces of vegetables, such as broccoli florets.

I use the first method for this recipe, to stir-fry directly as all the vegetables are in small pieces, which can cook quickly during stir-frying.

Here are the steps:

1. Heat some vegetable oil in a wok, then saute the minced garlic until aromatic.
2. Add the onion, sliced red bell pepper, mushrooms, and celery to the wok and stir-fry for 2-3 minutes.
3. Return the chicken to the pan and stir to combine. 
4. Add the stir-fry sauce by combining all the ingredients as in the recipe. Pour the sauce mixture into the chicken and vegetables.
5. Lastly, add the toasted cashews until heated through.
6. Garnish the dish with additional sliced green onions or chopped cilantro to serve.

5. Variations and Substitutions

If you want to switch things up, use shrimp or tofu instead of chicken as the alternate protein source. Adding other veggies like broccoli, carrots, or snap peas to the stir-fry is another option. Besides, use another type of nut, like almonds or peanuts, to replace cashew. Lastly, use more soy sauce if you do not have fish sauce in your kitchen.

6. Frequently Asked Questions

1. Can I make this recipe ahead of time? While this stir-fry is best when served fresh, you can make the sauce and prep the ingredients beforehand to save time on busy weeknights. Just store everything separately in airtight containers in the fridge until you’re ready to cook. 
2. Can I freeze leftovers? I do not recommend freezing any stir-fry dishes. While eating fresh is the best, it stays fresh in the refrigerator for one to two days.
3. How can I make this recipe spicier? Increase the chili flakes or add some fresh chopped Thai chilies while stir-frying.
4. Can I fry the vegetable and the chicken together? The chicken and other vegetables required different duration to cook through. It is best to cook them separately, then combine them in the final stage. While this is my suggestion, you can cook the chicken first and add the vegetable afterward. However, this way is more difficult to control the doneness of the chicken and vegetables.

This Asian-style chicken and cashew stir-fry is a delicious and healthy meal for busy weeknights. You can whip up this mouth-watering stir-fry in 30 minutes rather than settle for takeout.  Serve it with white rice or let it stands alone as a main dish. Give it a try, and I am sure you will fall in love with this easy and delicious homemade Asian-style chicken and cashew stir-fry.

7. Cook’s note:

1. Including sesame oil, oyster sauce, Chinese cooking wine, and Hoisin sauce is optional, depending on your preference.
2. For a variation in flavor, consider adding rice vinegar and a touch of sugar to achieve a well-balanced taste.
3. If you enjoy a crunchy texture, snow peas, yellow onion, and water chestnuts make excellent additions to the stir fry veggies.
4. Instead of thinly sliced green onions, sprinkling sesame seeds on top before serving is a great idea.
5. You can add some bok choy if you like leafy vegetables and make it a complete meal on its own, 
6. Since the marinade contains cornstarch, I do not need cornstarch slurry to thicken the sauce.