Chicken and Vegetable Stir-Fry with Cashews is the ultimate weeknight dinner hero: vibrant, quick to make, and bursting with rich flavors and irresistible crunch. This Asian-inspired stir-fry features tender chicken, crisp fresh vegetables, and buttery cashews all tossed in a glossy, savory-sweet sauce. Each bite offers a beautiful contrast of flavors and textures, making it just as perfect for a family meal as it is for impressing friends. Plus, with just 35 minutes from start to table, you’ll be amazed at how effortless and rewarding homemade stir-fry can be!
Ingredients You’ll Need
I love how approachable the ingredient list is for Chicken and Vegetable Stir-Fry with Cashews. Every item works together to create a dish that is savory, colorful, and satisfying, while also allowing plenty of room for substitutions if you want to mix things up!
- Chicken breast: Lean and quick-cooking, it absorbs all the delicious sauce and remains juicy when stir-fried just right.
- Soy sauce: This is the foundation of umami flavor and also helps marinate and tenderize the chicken.
- Cornstarch: Coats the chicken for extra tenderness and helps the sauce thicken to that perfect glossy finish.
- Vegetable oil: High smoke point oil is ideal for stir-frying everything over high heat.
- Red and yellow bell peppers: Sweet, colorful, and crisp, they add stunning brightness and flavor.
- Broccoli florets: These provide a satisfying crunch and soak up the sauce wonderfully.
- Carrot: Thinly sliced, it adds beautiful color and just the right touch of natural sweetness.
- Zucchini: Softens gently in the stir-fry, balancing all those bold, crunchy veggies.
- Green onions: For fresh flavor and a pop of green in both taste and appearance.
- Garlic cloves: Essential for that irresistible aromatic backbone in a good stir-fry.
- Fresh ginger: Adds zing and warmth, taking your stir-fry from good to unforgettable.
- Low sodium chicken broth: Keeps things juicy and enhances the rich umami sauce.
- Oyster sauce: Deep, savory, slightly sweet—it brings authentic Asian depth to the sauce.
- Hoisin sauce: A little goes a long way for sweet, tangy, unmistakable flavor.
- Rice vinegar: Brightens the sauce, adding just a hint of sharpness to cut through the richness.
- Honey: Balances out the savory and sour, giving a lovely natural sweetness.
- Roasted unsalted cashews: The finishing touch for crunch and an irresistible buttery flavor.
- Salt and pepper: Adjust to taste to bring everything perfectly into balance.
How to Make Chicken and Vegetable Stir-Fry with Cashews
Step 1: Marinate the Chicken
Start by tossing your bite-sized chicken pieces in soy sauce and cornstarch in a medium bowl. Let this mixture hang out and marinate for about 10 minutes. This helps the flavors soak into the chicken and ensures it turns out ultra-tender once it hits the hot pan.
Step 2: Cook the Chicken
Heat half of your oil in a large wok or deep skillet over medium-high heat. Add the chicken in a single layer and let it sear, resisting the urge to move it too soon. Cook for 4 to 5 minutes until the pieces are beautifully golden and fully cooked through. Once done, lift them out of the pan and set aside—don’t worry, they’ll return soon!
Step 3: Sauté the Veggies
Pour the rest of the oil into your hot pan, then tumble in the bell peppers, broccoli, carrot, and zucchini. Stir-fry for about 4 to 5 minutes so the veggies stay bright and slightly crisp—the key to that restaurant-style perfection!
Step 4: Add Aromatics
Sprinkle in your garlic, fresh ginger, and green onions. Give everything a good toss for about 1 minute, just until you smell that amazing fragrance rising up. This is where Chicken and Vegetable Stir-Fry with Cashews really starts smelling irresistible!
Step 5: Make the Stir-Fry Sauce
In a small bowl, whisk together your chicken broth, oyster sauce, hoisin sauce, rice vinegar, and honey. This creates a bold and well-balanced sauce that brings the entire dish together.
Step 6: Bring It All Together
Return the chicken (and those precious juices) to the pan. Pour in your homemade sauce and toss everything together so it’s evenly coated. Let it bubble and thicken for 2 minutes—the sauce should glaze the ingredients beautifully.
Step 7: Add the Cashews and Final Seasoning
Right at the end, scatter in your roasted unsalted cashews. Give everything a good stir so those golden nuts mingle with the tender chicken and rainbow of veggies. Taste and season with a touch of salt and pepper if needed.
How to Serve Chicken and Vegetable Stir-Fry with Cashews
Garnishes
A simple sprinkle of sliced green onions and an extra handful of whole or roughly chopped cashews take Chicken and Vegetable Stir-Fry with Cashews right over the top. If you love a little heat, a scattering of thinly sliced fresh chili or red pepper flakes is a welcome touch.
Side Dishes
Fluffy steamed jasmine rice is a classic pairing, but this stir-fry also shines over nutty brown rice or your favorite noodles. For a lighter meal, spoon it over cauliflower rice or crisp lettuce cups for an ultra-fresh twist.
Creative Ways to Present
Elevate your stir-fry by serving it in colorful bowls or on a beautiful platter, making it the centerpiece of a shared meal. Or, fill lettuce leaves with the stir-fry for a fun, hands-on dinner. You can even scoop it into meal prep containers alongside rice for a delicious, balanced lunch all week long.
Make Ahead and Storage
Storing Leftovers
Leftovers of Chicken and Vegetable Stir-Fry with Cashews keep beautifully in the fridge for up to 3 days. Just let it cool before transferring to an airtight container—perfect for a speedy, nourishing lunch or next-day dinner.
Freezing
While you can freeze this stir-fry, keep in mind that the veggies may soften slightly after thawing. If you plan to freeze, let everything cool first, then store in a freezer-safe container, and aim to enjoy it within a month for best flavor and texture.
Reheating
To reheat, simply warm your stir-fry in a skillet over medium heat, adding a splash of broth or water if things look a little dry. You can also reheat gently in the microwave. Either way, try not to overcook to keep those cashews crunchy and the veggies vibrant.
FAQs
Can I use a different type Main Course
Absolutely! While cashews provide that lovely buttery crunch, peanuts or sliced almonds are excellent substitutes if that’s what you have on hand—or just for a different flavor twist.
What’s the best way to prepare the vegetables so they stay crisp?
Slice all your veggies to similar sizes and cook over fairly high heat, stirring often but not constantly. This technique helps everything cook quickly and retain that delightful bite and vibrant color you want in Chicken and Vegetable Stir-Fry with Cashews.
Can I make this stir-fry vegetarian?
Yes, you sure can! Swap the chicken for extra-firm tofu or tempeh and use vegetable broth in place of chicken broth. The sauce and veggies stay the same, so you’ll still have a flavorful, satisfying meal.
What if I don’t have oyster or hoisin sauce?
If you’re missing one or both, you can substitute with more soy sauce and a teaspoon of brown sugar or a dash of barbecue sauce for depth. The flavor profile will be a little different, but Chicken and Vegetable Stir-Fry with Cashews will still be absolutely delicious.
How spicy is this dish, and can I make it hotter?
As written, the recipe is mild, making it family-friendly. To dial up the heat, add a pinch of red pepper flakes or fresh sliced chili peppers when cooking the veggies or as a garnish right before serving.
Final Thoughts
You’re just a handful of fresh ingredients and a few minutes away from a dish that’s colorful, nourishing, and completely satisfying. Chicken and Vegetable Stir-Fry with Cashews is one of those meals I come back to again and again, and I promise it’ll earn a spot in your regular dinner rotation, too!
Print
Chicken and Vegetable Stir-Fry with Cashews Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken and Vegetable Stir-Fry with Cashews is a flavorful and nutritious dish that brings together tender chicken, crunchy veggies, and toasty cashews in a savory sauce. Perfect for a quick and satisfying weeknight meal!
Ingredients
For the Chicken:
- 1 1/2 pounds boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
For the Stir-Fry:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, thinly sliced
- 1 small zucchini, sliced
- 3 green onions, chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup low-sodium chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/2 cup roasted unsalted cashews
- Salt and pepper, to taste
Instructions
- Marinate the Chicken: In a medium bowl, toss the chicken with soy sauce and cornstarch. Let it marinate for 10 minutes.
- Cook the Chicken: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes until golden and cooked through. Remove and set aside.
- Prepare the Stir-Fry: Add the remaining oil to the pan and sauté the bell peppers, broccoli, carrot, and zucchini for 4 to 5 minutes until crisp-tender. Stir in the garlic, ginger, and green onions, and cook for 1 minute until fragrant.
- Make the Sauce: In a small bowl, whisk together the chicken broth, oyster sauce, hoisin sauce, rice vinegar, and honey.
- Combine Ingredients: Return the chicken to the pan, pour in the sauce, and toss everything together. Simmer for 2 minutes until the sauce thickens slightly.
- Finish and Serve: Stir in the cashews and season with salt and pepper if needed. Serve hot with steamed rice or noodles.
Notes
- You can substitute cashews with peanuts or almonds if desired.
- For extra heat, add a pinch of red pepper flakes or a sliced chili pepper.
- Leftovers keep well in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 85 mg
