Cashew Chicken Stir Fry

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Cashew Chicken Stir Fry is full of sautéed chicken, veggies and crunchy cashews, all coated in a simple savory sauce. No need to order take out when you can make your own at home!

Serve this easy cashew recipe over fluffy rice or noodles.

I love a good chicken stir fry and one of my favorite take out dishes is this cashew chicken recipe! I decided it was time to learn to make it at home, and my version is cheaper, healthier and tastes better than what you’d order at a restaurant.

First let’s talk about the veggies. I make this recipe with a combination of onions, zucchini and mushrooms. You can make cashew chicken with other veggies too like

  • celery
  • green or red bell peppers
  • water chestnuts
  • broccoli
  • carrots

Cook the vegetables until tender crisp (so they aren’t soggy) and then the chicken goes into the pan.

For the Stir Fry

  • 1 tablespoon vegetable oil divided use
  • 2 small zucchini quartered lengthwise then sliced into 1 inch pieces
  • 1 cup of mushrooms quartered
  • 1 onion coarsely chopped
  • 1 pound boneless skinless chicken breasts cut into 1 inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves of garlic minced
  • 1/3 cup roasted cashews unsalted or low sodium

For the Sauce

  • 1/3 cup chicken broth or water
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 2 teaspoons corn starch


  1. Heat 1 teaspoon of the vegetable oil over medium heat. Add the onions and cook for 3-4 minutes or until just softened.
  2. Add the mushrooms and zucchini to the pan and cook for an additional 4-5 minutes or until vegetables are tender and just browned.
  3. Remove the vegetables from the pan, place on a plate and cover to keep warm.
  4. Wipe out the pan with a paper towel and add the remaining 2 teaspoons of oil. Increase the heat to medium high.
  5. Place the chicken in the pan and season with the salt and pepper. Cook for 3-4 minutes on each side or until cooked through and golden brown.
  6. Add the garlic to the pan and cook for 30 seconds.
  7. While the chicken is cooking, prepare the sauce.
  8. In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch.
  9. Return the vegetables to the pan with the chicken and pour the sauce over the top. Increase the heat to high and simmer for 1-2 minutes or until sauce has thickened. Taste and add more salt and pepper if desired.
  10. Stir in cashews and serve immediately, over rice if desired.
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