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Cashew chicken stir-fry recipe

Cashew chicken stir-fry recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This cashew chicken stir fry is seasoned with Cajun spices and packed with an array of vegetables and crunchy, buttery cashews.

2 people made this

IngredientsServes: 4

  • 4 skinless, boneless chicken breasts, sliced into bite-size pieces
  • 1 tablespoon Cajun herb and spice blend, or to taste
  • 300ml chicken stock
  • 1 tablespoon cornflour
  • 4 teaspoons soy sauce, divided
  • 2 tablespoons olive oil, divided
  • 150g shredded cabbage
  • 25 sugar snap peas, sliced
  • 10 small spears fresh asparagus, trimmed and cut into bite-size pieces
  • 3 stalks celery, chopped
  • 1/2 red pepper, sliced into thin strips
  • 2 spring onions, sliced
  • 1 small tin sliced bamboo shoots, drained
  • 75g cashews
  • 1 pinch paprika, or to taste (optional)

MethodPrep:25min ›Cook:15min ›Ready in:40min

  1. Sprinkle chicken pieces with Cajun herb and spice seasoning.
  2. Whisk chicken stock, cornflour and 3 teaspoons soy sauce together in a bowl until completely blended.
  3. Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan.
  4. Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir fry the cabbage, snap peas, asparagus, celery, red pepper, spring onions and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
  5. Stir chicken into cabbage mixture. Pour chicken stock mixture over chicken mixture; reduce heat to medium and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.

Recently viewed

Reviews & ratingsAverage global rating:(46)

Reviews in English (36)

by Bookbet

Very satisfying. I made this for two in a cast iron pan since I did not have a wok. As previous reviewer suggested, I partially cooked the harder vegetables (carrots, onions, celery, pepper) very quickly over high heat and removed them from the pan. I turned down the heat and cooked the chicken until almost cooked but not browned, turning once. Then added the vegetables back into the pan, added finely shredded cabbage and stirred until it was turning green, then added liquids as per recipe,, brought it to a simmer then added snow peas. Cashews were added last just before serving. Texture was perfect with softer chicken, slightly crunchy veg, and crunchy cashews. Yum. Served over jasmine rice.-02 Sep 2016

Cashew Chicken Stir-Fry

Slice the chicken crosswise. In a bowl, lightly beat the egg white. Stir in the chicken, 1 tbsp. oil, 1 1/2 tbsp. cornstarch, 1 tsp. rice wine vinegar and 3/4 tsp. salt. Cover chill for 30 minutes.

Place the rice in a medium saucepan. Fill the pan halfway with cool water and rub the rice with your fingers. Drain in a mesh strainer. Repeat twice to clean the rice.

Return the rice to the saucepan, add 1 1/4 cups cold water and bring to a boil. Reduce the heat, cover and simmer for 17 minutes. Remove from the heat and let sit, covered.

Make the sauce: In a small bowl, stir or whisk together the broth, the remaining 1/2 tsp. cornstarch and 2 tsp. rice wine vinegar, 3/4 tsp. salt and 1/4 tsp. pepper.

Fill a large saucepan with 4 cups water and bring to a boil. Using a large slotted spoon, add the chicken and stir for 1 minute drain in a colander.

Trim the snow peas. Preheat a wok over high heat for 1 minute. Add the remaining 3 tbsp. oil, the ginger and garlic stir-fry for 1 minute. Add the snow peas and stir-fry for 1 minute.

Add the chicken to the wok with the spatula. Stir the sauce again and pour over the chicken.

Cook, stirring, until the sauce thickens, the chicken is cooked and the peas are crisp-tender, about 3 minutes.

Fluff the rice and spoon onto plates. Spoon the chicken mixture on top. Chop the cashews sprinkle on top.

Stir-Fried Chicken with Cashew Nuts Recipe (สูตรทำไก่ผัดเม็ดมะม่วงหิมพานต์ gai phat met mamuang himmaphan)

This is the Thai take on a dish that can probably be found at any Asian hole-in-the-wall eatery in the west. The soft, moist chicken meets the warm crunch of freshly toasted cashew nuts or, as they are called in Thai, the ‘mangoes of the high forests of India’.

The dish captures the eye with its vivid color – It is beautiful! It is bright! It is happy! – and it fits well within the comfort zone of most westerners. It is not surprising that this dish has made its way to the top of the charts, consistently ranked among the top ten tastiest Thai dishes served abroad.

So, seek no more: here it is – the authentic recipe for Thai ‘Stir Fried Chicken with Cashew Nuts’.

Chicken cashew stir fry

This cashew chicken is chunks of crispy chicken and roasted cashews tossed in a sweet and savory sauce. Serve over rice for the perfect easy dinner option!

Place the chicken in a bowl with 1/4 cup cornstarch and salt and pepper. Toss to coat chicken evenly.
In a large non stick pan, or wok, heat the oil over medium-high heat. Sauté the chicken, stirring often, until golden brown and cooked through, about 5 to 8 minutes. Transfer the cooked chicken to a plate .
leaving 1 teaspoon of oil in the pan. Add the garlic and ginger and cook for 30 seconds.
In a bowl, whisk together the chicken broth, soy sauce, rice vinegar, and brown sugar. Pour the sauce mixture into the pan. Place the cornstarch in a bowl with 2 tablespoons cold water and whisk to combine.
Pour the cornstarch into the pan and bring to a boil. Cook for 1 minute or until sauce has just thickened.
Place the chicken and cashews in the pan and toss to coat with the sauce.

Cashew Chicken Stir Fry is so easy to make and filled with chicken, and crunchy cashews.

Recipe Summary

  • 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 tablespoon cornstarch
  • Coarse salt and ground pepper
  • 2 tablespoons vegetable oil, such as safflower
  • 6 cloves garlic, minced
  • 8 scallions, white and green parts separated, each cut into 1-inch pieces
  • 2 tablespoons rice vinegar
  • 3 tablespoons hoisin sauce
  • 3/4 cup raw cashews (4 ounces), toasted
  • White rice, for serving (optional)

In a medium bowl, toss chicken with cornstarch until chicken is coated season with 3/4 teaspoon salt and 1/4 teaspoon pepper.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.

Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar cook until evaporated, about 30 seconds.

Add hoisin sauce and 1/4 cup water cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.


Cashew Chicken is a big favorite at our house. We love a good takeout fakeout at home. It’s so much tastier and healthier than what you can get at the local Asian restaurant. My son is crazy about cashews so this easy one pan stir fry happens a lot at our house.

Do you guys have an Instant Pot? It is my all time favorite kitchen gadget right now. This Instant Pot Cashew Chicken has all those classic flavors of our cashew chicken stir-fry recipe with instructions for making it in the pressure cooker.

And if you’re following a low carb or paleo diet, I’ve also included notes and options so you can still make this fit into your healthier way of eating.

Cashew Chicken Stir Fry at Home

Last week I made an old family standby dinner that I hadn’t made in quite a while. I think my husband told me at least three times during the meal how much he liked it. I always get at least one Yum but when I get it three times I KNOW it’s a good one. This one’s a 3 YUM recipe!

Vegan Cashew “Chicken” Stir Fry

  • Author: Dietitian Debbie
  • Prep Time: 15 Min
  • Cook Time: 20 Min
  • Total Time: 35 minutes
  • Yield: 4 1 x
  • Category: Entree
  • Method: Stir Fry
  • Cuisine: Vegan


This vegan cashew “chicken” stir fry is super simple to whip up making it a great meal for busy weeknights.

Cashew Chicken Stir Fry

I made this Cashew Chicken Stir Fry recipe a few years ago for my hubby’s birthday–he loves a good Stir Fry. I was actually pregnant and quite nauseous, but I wanted to make a special meal for his special day. I remember making it and loving it, but I didn’t make it for a long time after. The memory just didn’t sit well. I had it in my recipe binder, and have made it from time to time, and when I pulled it out the other day, the flavors left me thinking, “why on earth don’t I make this more often?” I also thought, “I need to share this with my blog friends–STAT!” The original recipe is from All Recipes, but I changed quite a few things. I omitted the hot sauce, bell pepper, and onion (I despise onions) and added broccoli and carrots.

The sauce with ginger is what makes it yummy, and love the texture of water chestnuts with the cashews. I love a little fresh ginger, but ground ginger in the pantry works as well.

Super quick and simple, and a crowd pleas-er with the whole family! You can always omit the cashews if there is a nut allergy)

Thai Cashew Chicken

A quick and easy stir-fry that&rsquos incredibly delicious! Garlic, chilies, onion, bell peppers, roasted cashews, and tender chicken pieces get tossed in a lip-smacking and tasty garlicky sauce!

  • Author:Lavina
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 1 x
  • Category: Dinner
  • Method: Stir-fry
  • Cuisine: Thai


For the Chicken:

  • 2 Chicken Breasts (about 400 grams / 14 ounces ), boneless, skinless &ndash cleaned and pat-dried with paper towels, then thinly sliced
  • 2 TSP Sweet Dark Soy Sauce
  • 2 TBLS All-Purpose Flour
  • 1.5 TBLS Canola Oil (or vegetable oil, or any other neutral flavored cooking oil with a high smoke point)

For the Sauce:

  • 2 TBLS Light Soy Sauce
  • 3 TBLS Oyster Sauce
  • 1 TBLS Fish Sauce
  • 2 TSP Tamarind Paste
  • 4 TSP Light Brown Sugar
  • 1 TSP Corn Starch
  • ¼ cup Water

For the Thai Cashew Chicken:

  • 2 TBLS Canola Oil
  • 5 &ndash 10 Thai Dried Red Chilies, to taste &ndash washed, dried, and stems removed
  • ½ Yellow Onion &ndash sliced into ¼ -inch thick strips
  • 10 Garlic cloves &ndash minced
  • 4 &ndash 16 Red Chilies (Bird&rsquos Eye preferred, but Holland or any other hot small red chilies will work too), to taste &ndash chopped
  • ½ Red Bell Pepper &ndash deseeded and diced
  • ½ Yellow Bell Pepper &ndash deseeded and diced
  • 3 Spring Onions (Scallions) &ndash chopped into 1-inch pieces
  • ½ cup Unsalted Roasted Cashews


  1. Marinate the chicken: Clean and pat-dry the chicken breasts, then thinly slice into bite-sized pieces. Combine the chicken and sweet dark soy sauce in a large bowl. Mix until the chicken is fully coated in the sauce, then set aside to marinate for 15-20 minutes.
  2. Make the sauce: Combine the light soy sauce, oyster sauce, fish sauce, tamarind paste, brown sugar, corn starch, and water in a measuring cup (for easier pouring) or small bowl. Mix until thoroughly combined, then set aside.
  3. Prepare the fresh ingredients: Prepare/chop the onion, garlic, red chilies, red and yellow bell peppers, and spring onion as indicated in the &lsquoIngredients&rsquo section. Rinse the Thai dried red chilies and pat-dry with a paper towel. Remove the stems and set aside.

For the Thai Cashew Chicken:

  1. Fry the dried red chilies: Heat ½ tablespoon of canola oil in a large nonstick wok over medium high-heat. Once hot, add the Thai dried red chilies and sauté for 20-40 seconds until they crisp up and are fragrant. Use a slotted spoon to transfer them to a paper towel lined plate to drain. (No need to wipe out the oil in the wok.)
  2. Cook the chicken: Lightly toss the marinated chicken with the all-purpose flour (it will be sticky). Add 1.5 tablespoon of canola oil to the wok and heat over medium-high heat. Once hot, add the chicken and quickly spread the pieces out around the pan. Cook for about 2 minutes, stir-frying constantly, until the chicken pieces have cooked through on both sides. (Note: The pieces will be a bit sticky at first, but they will loosen up as you stir-fry in the oil.) Switch off the heat and use a slotted spoon to transfer to a clean bowl. Wipe out the wok with a paper towel.
  3. Cook aromatics: Heat the remaining 1.5 tablespoons of canola oil in the wok over high heat. Once hot, add the onion, garlic, and red chilies. Stir-fry for 30 seconds until fragrant.
  4. Stir-fry bell peppers: Add red and yellow bell peppers and toss for 30 seconds to combine.
  5. Add cashews and dried red chilies: Add the cashews and Thai dried red chilies and stir-fry for 30 seconds until everything in the wok is combined well.
  6. Add chicken and sauce: Add the chicken and pour the sauce over everything in the wok. Toss for 1-2 minutes, until everything is coated well in the sauce and it has slightly thickened.
  7. Toss through spring onion: Add the spring onion and toss through for 20 seconds to combine, then switch off the heat.
  8. To Serve: Transfer to a serving bowl/dish and serve with warm steamed rice.


Ingredient Notes, Cook&rsquos Tips, and FAQs

  1. Chicken: Boneless and skinless thighs or fillets will work too.
  2. Tamarind Paste: This sour and sweet Thai paste is also known as tamarind concentrate or puree. You can find this at your local Asian or Thai grocery store or purchase it online. Note that different brands will have varying levels of acidity. If yours is very sour, use less than the amount I&rsquove indicated. I use Talad Thai Tamarind Paste, which is made up of 70% tamarind and 30% water.
  3. Thai Dried Red Chilies: Use as many or as few as you like of these hot chilies depending on your heat level preference. You could also use large Thai dried red chilies (which are milder) instead of the small hot ones that I&rsquove used. Omit them (and the fresh red chilies) to make this dish mild. While you can eat these if you like, I don&rsquot normally and just use them to flavor the dish.
  4. Unsalted Roasted Cashews: If you only have raw cashews on hand, you can roast them in the oven. Place on a parchment paper lined baking tray and bake for 5 minutes in a preheated oven at 350°F/175°C. Alternatively, you can sauté them for 1-2 minutes in a bit of oil before you fry the Thai dried red chilies. Transfer them to a paper towel lined plate using a slotted spoon to drain.
  5. Be careful not to burn the marinated chicken when you stir-fry. The sweet dark soy sauce has molasses in it, so it is prone to burning if cooked in too little oil. Make sure that there&rsquos at least two tablespoons oil in the wok before you add the chicken, and stir-fry constantly to prevent burning.
  6. Can I make it lighter/healthier? Substitute corn starch for the all-purpose flour. Serve with brown rice, cauliflower rice, or quinoa instead of steamed white rice.
  7. Can I make it vegetarian/vegan? Use mock chicken or other imitation meat such as Quorn, or crispy pan-fried tofu. Also, use a vegan fish sauce, and a vegetarian mushroom flavored oyster sauce.
  8. Can I make it gluten-free? Use corn starch instead of all-purpose flour for the chicken. Also use a gluten-free soy sauce, gluten-free oyster sauce (or gluten-free vegetarian oyster sauce if making this veg), and a gluten-free kecap manis in place of the sweet dark soy sauce. Double check that your fish sauce is GF certified.
  9. Can I make it ahead? You can make the sauce a day in advance. Cover and store in the refrigerator until ready to use. However, I recommend preparing everything else just before cooking.
  10. How long will leftovers keep? This dish tastes best when eaten immediately after (or at least on the day of) cooking. However, leftovers will keep well in the fridge for 3-4 days in a sealed airtight container. To reheat, microwave on high for 1 minute, stir, then microwave for another 1-2 minutes until hot throughout.
  11. Recipe adapted from The Complete Thai Cookbook (affiliate link) by Srisamorn Kongpun.

Shop the Recipe


  • Serving Size: 1/4 of recipe
  • Calories: 439
  • Sugar: 13.1g
  • Sodium: 1133.5mg
  • Fat: 21.8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 17.2g
  • Trans Fat: 0g
  • Carbohydrates: 33.8g
  • Fiber: 3.7g
  • Protein: 30.1g
  • Cholesterol: 73mg

The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.