Easy Cashew Chicken Stir-Fry – 30-Minute Dinner

I remember the first time I tried cashew chicken at a little takeout spot—I was hooked on that crunchy, savory-sweet combo. But making it at home felt intimidating until I realized it's just a simple stir-fry with a killer sauce.

This recipe is my weeknight hero: it comes together in about 30 minutes, uses pantry staples, and always gets rave reviews from my family. Even my picky eater asks for seconds!

The key is getting that sauce just right—balanced, glossy, and clinging to every piece of chicken and cashew. Trust me, once you try it, you'll never order takeout again.

About the Ingredients

1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces

Chicken thighs also work; they stay juicier. For a vegetarian option, use extra-firm tofu.

1/2 cup (75g) raw cashews

Use unsalted raw cashews for better control of salt. Roasted cashews can be used but reduce cooking time.

2 tbsp soy sauce (or tamari for gluten-free)

Low-sodium soy sauce is best so you can control the salt. Tamari is a great gluten-free swap.

1 tbsp oyster sauce (or hoisin for vegetarian)

Oyster sauce adds that umami depth. For a vegetarian version, use hoisin or mushroom stir-fry sauce.

1 tbsp rice vinegar

Rice vinegar gives a mild tang. Apple cider vinegar works in a pinch.

1 tbsp brown sugar (or honey)

Brown sugar adds sweetness and helps the sauce glaze. Honey or maple syrup are good swaps.

1 tsp sesame oil

Sesame oil adds a nutty aroma. Use toasted sesame oil for a stronger flavor.

2 cloves garlic, minced

Fresh garlic is essential; jarred minced garlic works in a pinch.

1 tsp grated fresh ginger

Fresh ginger adds a zing. Ground ginger can be used but use half the amount.

1 tbsp cornstarch

Cornstarch thickens the sauce. Arrowroot powder is a good substitute.

2 tbsp water

Water is used to make the cornstarch slurry. Use cold water to avoid lumps.

1 tbsp vegetable oil (for cooking)

Use a neutral oil like canola or grapeseed for high-heat cooking.

Tips & Tricks

Prep everything before you start

Stir-frying goes fast, so have all ingredients measured and ready.

Use a hot wok or skillet

Heat the pan until smoking before adding oil to get a good sear on the chicken.

Don't overcook the chicken

Cook until just done, about 5-6 minutes, to keep it tender.

Step-by-Step Instructions

1. Prepare the sauce

In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, and cornstarch with 2 tablespoons water. Set aside.

2. Toast the cashews

Heat a wok or large skillet over medium heat. Add cashews and toast for 2-3 minutes, stirring constantly, until golden brown and fragrant. Remove from pan and set aside.

3. Cook the chicken

Increase heat to high and add vegetable oil. Add chicken pieces in a single layer. Cook without moving for 2-3 minutes until golden brown on one side, then stir-fry for another 3-4 minutes until cooked through (internal temperature 165°F/74°C).

4. Add the sauce

Pour the sauce over the chicken. Stir constantly for 1-2 minutes until the sauce thickens and coats the chicken evenly.

5. Combine cashews

Return the toasted cashews to the pan. Toss everything together for 30 seconds until well combined.

6. Serve immediately

Serve hot over steamed rice or noodles. Garnish with sliced green onions if desired.

Delicious Variations

Add vegetables

Toss in broccoli florets, bell peppers, or snap peas during the last few minutes of cooking.

Make it spicy

Add 1-2 teaspoons sriracha or red pepper flakes to the sauce.

Use tofu

Swap chicken for cubed extra-firm tofu, pressing it dry and pan-frying until crispy.

How to Store Cashew Chicken Stir-Fry

Frequently Asked Questions

If you try this cashew chicken, let me know how it turns out! Tag me in your photos or leave a comment below—I love hearing from you. And if you're looking for more easy weeknight dinners, check out my other stir-fry recipes. Happy cooking!

Cashew Chicken Stir-Fry

This easy cashew chicken stir-fry is a 30-minute weeknight dinner with crispy chicken, crunchy cashews, and a savory-sweet sauce.

★★★★½ 4.8 (156 ratings)

15 minPrep time15 minCook time4Servings340 kcalCalories

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🧂 Ingredients

• 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup (75g) raw cashews
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce (or hoisin for vegetarian)
• 1 tbsp rice vinegar
• 1 tbsp brown sugar (or honey)
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp vegetable oil (for cooking)

📋 Instructions

1. 1Prepare the sauce — In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, and cornstarch with 2 tablespoons water. Set aside.
2. 2Toast the cashews — Heat a wok or large skillet over medium heat. Add cashews and toast for 2-3 minutes, stirring constantly, until golden brown and fragrant. Remove from pan and set aside.
3. 3Cook the chicken — Increase heat to high and add vegetable oil. Add chicken pieces in a single layer. Cook without moving for 2-3 minutes until golden brown on one side, then stir-fry for another 3-4 minutes until cooked through (internal temperature 165°F/74°C).
4. 4Add the sauce — Pour the sauce over the chicken. Stir constantly for 1-2 minutes until the sauce thickens and coats the chicken evenly.
5. 5Combine cashews — Return the toasted cashews to the pan. Toss everything together for 30 seconds until well combined.
6. 6Serve immediately — Serve hot over steamed rice or noodles. Garnish with sliced green onions if desired.

👨‍🍳 Chef's Note: For an even richer flavor, add a splash of chicken broth to the sauce and a pinch of white pepper.

Servings: 4

Cuisine: Asian

Course: Main Course

Nutrition (per serving): 340 kcal · 28g protein · 15g carbs · 18g fat

Written by Maya Vasquez
Maya writes about sustainable living and zero-waste swaps for everyday families. She focuses on small, budget-friendly changes that actually stick, tested in her own chaotic kitchen.