Quick and Easy Cashew Chicken Stir Fry

Quick and easy chicken cashew stir fry served in a white bowl with steamed rice

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Quick and Easy Cashew Chicken Stir Fry

When you want dinner on the table now, but also want the flavours of your fav local restaurant, this quick and easy cashew chicken recipe is there to help you out. Only 30 minutes of active prep and cooking time, and you are good to go.

Prep Time15

Cook Time20

Resting Time30

Course: Dinner

Cuisine: Asian

Keyword: cashew chicken

Servings: serves

Calories: 359kcal

Ingredients

For Chicken Marinade

3 tablespoons water
2 tablespoons soy sauce
1 tablespoons sesame oil
1 ½ teaspoons cornstarch
¼ teaspoon salt
½ teaspoon paprika
1 pound chicken breast or tenders cut into 1 inch pieces

For Sauce

6 tablespoons water
2 tablespoons soy sauce
2 tablespoon hoisin
1 tablespoon rice wine vinegar
1 tablespoon cornstarch
1 tablespoon toasted sesame oil
1 teaspoon granulated or brown sugar (optional)

For Stir Fry

2 tablespoons olive oil or you can use sesame oil
2 teaspoon garlic minced
1 inch fresh ginger minced
5 scallions thinly sliced
1 cup cashews halved, roasted and unsalted

Instructions

In a large bowl mix the chicken with water, soy sauce, sesame oil, cornstarch, paprika, and salt. Cover and refrigerate for 30 minutes.
3 tablespoons water, 2 tablespoons soy sauce, 1 tablespoons sesame oil, 1 ½ teaspoons cornstarch, ¼ teaspoon salt, ½ teaspoon paprika, 1 pound chicken breast or tenders
Whisk the sauce ingredients together in a bowl.
6 tablespoons water, 2 tablespoons soy sauce, 2 tablespoon hoisin, 1 tablespoon rice wine vinegar, 1 tablespoon cornstarch, 1 tablespoon toasted sesame oil, 1 teaspoon granulated or brown sugar
In a skillet over medium-high heat, heat half of the olive oil. Add the marinated chicken (by now, the chicken should have absorbed all the marinade, so there won’t be any excess liquid to pour out) and cook for about 5 minutes until browned. Set the cooked chicken aside.
2 tablespoons olive oil
In the same skillet, add the remaining oil. Sauté the lighter parts of the scallions, along with the garlic and ginger, for about 30 seconds until fragrant. Save the green parts of the scallions for garnish. Add cashews.
2 teaspoon garlic, 1 inch fresh ginger, 5 scallions, 1 cup cashews
Combine and Thicken: Add the sauce and the cooked chicken to the skillet. Lower the heat and simmer until the sauce thickens.
Serve: Serve with rice or noodles, topped with the reserved green scallion tops.

Notes

Best Enjoyed Fresh:

This dish is best eaten right after it’s made. If reheating, add a little liquid to loosen it up, as the sauce thickens as it cools.

Adjusting Sweetness:

Adding sugar is optional. Taste the sauce at the end and add a bit of brown sugar, maple syrup, or honey if needed to balance the flavors. This won’t make the dish sweet but will enhance the taste.

Nutrition