Name: Cashew Chicken Stir-Fry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese-American
Ingredients: 3/4 cup all-purpose flour; 3/4 cup cornstarch; 1 teaspoon salt; 1/2 teaspoon paprika; 3/4 cup cold water; 1/2 cup vegetable oil (for frying); 1 lb boneless skinless chicken breasts, cut into small bite-sized pieces; 1 cup cashew halves; 1/2 cup hoisin sauce; 1/4 cup soy sauce; 2 tablespoons white vinegar; 1 tablespoon sriracha (optional); 1/4 cup granulated sugar; 2 cloves fresh garlic, grated; 1 small piece fresh ginger, grated (about 1 teaspoon)

Jump to Recipe· 4.9 from 124 reviews

If you’re craving a delicious dinner that’s bursting with flavor and texture, you’re going to flip for this Cashew Chicken Stir-Fry Recipe. It’s one of those dishes that feels fancy but comes together super quickly—perfect for weeknights or whenever you need a little comfort on a plate. I promise you’ll love the crispy chicken chunks tossed with toasted cashews and that rich, tangy sauce. Stick with me, and I’ll share all the tips I learned along the way to help you nail it every time.

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Why You’ll Love This Recipe

Crispy, Golden Chicken: The batter is the secret to that perfect crunch without being greasy.
Balanced Sauce: Sweet, tangy, and a little spicy—this sauce ties everything together wonderfully.
Quick & Easy: I love how this recipe fits on a busy schedule without compromising taste.
Family Favorite: My crew goes crazy for it every time, which means it’s a winner for your table too.

A dark pan filled with many pieces of golden brown cooked chicken mixed with light brown peanuts all coated in a shiny rich sauce, a wooden spoon is lifting some pieces from the pan while a woman's hand is holding the pan's handle wrapped with a grey cloth, all on a white marbled surface photo taken with an iphone --ar 2:3 --v 7 - Cashew Chicken Stir-Fry, easy chicken stir-fry, quick dinner recipes, healthy Asian stir-fry, flavorful chicken and cashews

Ingredients You’ll Need

These ingredients come together to create a perfectly balanced dish. Once you know what to look for, you’ll find gathering them is a breeze—and the quality you choose really makes a difference here.

Flat lay of a small bowl of all-purpose flour mixed with cornstarch and paprika, a small bowl of cold water, one pound of raw boneless skinless chicken breasts cut into bite-sized pieces, a small mound of whole cashew halves, a small white bowl of hoisin sauce, a small white bowl of soy sauce, a small white bowl of white vinegar, a small white bowl of granulated sugar, two whole garlic cloves next to a small piece of fresh ginger root, a shallow white ceramic dish filled with golden vegetable oil, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Cashew Chicken Stir-Fry, easy chicken stir-fry, quick dinner recipes, healthy Asian stir-fry, flavorful chicken and cashews

Chicken breasts: Cut into small bite-sized pieces so they cook evenly and get that great crispy coating.
Flour and cornstarch: The dynamic duo that creates a light, super-crispy batter.
Paprika: Adds a subtle smoky flavor and a touch of color to the coating.
Vegetable oil: Use a neutral oil with a high smoke point for frying the chicken.
Cashew halves: Toast these lightly for extra crunch and flavor before adding to the dish.
Hoisin sauce: This sticky, sweet sauce is the heart of the stir-fry’s flavor.
Soy sauce: Adds umami and saltiness.
White vinegar: Brightens the sauce with tanginess to balance the sweetness.
Sriracha (optional): Perfect if you like a little kick; you can easily adjust to taste.
Granulated sugar: Sweetens and balances the savoriness.
Fresh garlic and ginger: Grated fresh for punchy, aromatic notes that make the sauce sing.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Cashew Chicken Stir-Fry Recipe my own by switching up the veggies or adjusting the heat—feel free to make it the way your cravings guide you. This dish is surprisingly versatile, which makes it a great go-to for family dinners or special occasions.

Add veggies: I sometimes throw in bell peppers, snap peas, or shredded carrots for extra color and crunch—they complement the chicken perfectly.
Spice it up: If you’re a fan of heat, adding more sriracha or a pinch of chili flakes works wonders.
Swap nuts: If cashews aren’t your thing, try almonds or peanuts for a different spin.
Make it gluten-free: Use gluten-free flour and tamari instead of soy sauce. I did this once for a friend and it was just as tasty.

How to Make Cashew Chicken Stir-Fry Recipe

Step 1: Prepare the batter and sauce

Start by mixing your dry ingredients—flour, cornstarch, salt, and paprika. Set half aside because you’ll use that for dredging the chicken first. The other half gets mixed with cold water to create a loose batter. Cold water keeps the batter light and crispy when fried, so don’t skip that detail! Next, whisk together the hoisin, soy sauce, vinegar, sugar, garlic, ginger, and sriracha if you’re using it. I like making the sauce ahead so it’s ready when the chicken is done.

Step 2: Fry the chicken to crispy perfection

Heat your vegetable oil over medium heat until a drop of water sizzles on contact—that’s the sweet spot for frying. Dredge each chicken piece first in the dry flour mixture, then dip it into the batter, letting any extra drip off. Fry the chicken for 2-3 minutes per side until golden and crispy. I like to do this in batches so the oil temperature stays steady and the chicken cooks evenly. Drain on paper towels to avoid sogginess. Pro tip: if you want to save time, you can fry the chicken once, then add sauce and cashews directly in the pan after, but frying in batches really makes a difference in crunch.

Step 3: Toss everything together and finish

Drain excess oil from the pan, then return the crispy chicken to the pan with the sauce and cashew halves. Stir everything together over medium heat for about a minute until the sauce thickens slightly and you can smell that irresistible garlic aroma. That quick coat is what makes this recipe insanely good—you’ll want to serve it immediately!

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Pro Tips for Making Cashew Chicken Stir-Fry Recipe

Keep the water cold: Cold water keeps your batter light and crisp—hot water can make it gloopy.
Oil temperature matters: Too low and the chicken gets greasy; too hot and it burns before cooking through.
Cook in batches: Crowding the pan drops the oil temp, which leads to soggy chicken—don’t rush this part!
Toast your cashews: A quick toast in a dry skillet enhances their flavor and crunch—don’t skip it, I used to!

How to Serve Cashew Chicken Stir-Fry Recipe

A white bowl with a geometric pattern shows three layers of food: the bottom layer is white rice with a soft, grainy texture, filling about half of the bowl; on one side, bright green broccoli florets with a fresh, bumpy surface are placed next to the rice; covering most of the rice is a thick layer of glossy dark brown chicken pieces mixed with light brown cashew nuts, topped with white sesame seeds. A woman's hand holds a silver spoon, scooping up some rice and chicken from the bowl. The bowl sits on a dark cloth on top of a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Cashew Chicken Stir-Fry, easy chicken stir-fry, quick dinner recipes, healthy Asian stir-fry, flavorful chicken and cashews

Garnishes

I love sprinkling a little chopped scallion or fresh cilantro on top for a burst of color and freshness. A few extra whole cashews here and there not only look pretty but add that satisfying crunch with every bite.

Side Dishes

This dish pairs beautifully with steamed jasmine or basmati rice to soak up the sauce. I often serve it alongside roasted broccoli or simple steamed green beans—just enough green to keep things balanced.

Creative Ways to Present

For a special dinner, try plating the cashew chicken over fried rice in a pretty bowl and garnish with edible flowers or thinly sliced red chilies for some vibrant color. I’ve also served it in lettuce cups when guests come over for an impressive finger food style meal.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The chicken keeps its texture nicely if you reheat it gently. I always let it come back to room temp before warming it so it reheats evenly.

Freezing

I’ve frozen this recipe successfully by laying the cooled stir-fry flat in freezer bags. When thawed, the texture holds up surprisingly well, though the cashews soften a bit. It’s a life saver for batch-cooking meals.

Reheating

To reheat, I prefer a quick toss in a hot skillet over medium heat with a splash of water to loosen the sauce. Avoid the microwave if you want to keep the chicken as crisp as possible!

FAQs

Can I use chicken thighs instead of breasts in the Cashew Chicken Stir-Fry Recipe?

Absolutely! Chicken thighs are juicier and can add a richer flavor. Just make sure to cut them into uniform bite-sized pieces to ensure even cooking. You might need to adjust the frying time slightly since thighs can be a bit thicker.
How do I keep the chicken crispy after mixing with the sauce?

Since the sauce is thick and sticky, the chicken will soften a little when tossed. To keep crunchier bites, add the sauce in small batches, toss quickly, and serve immediately. Also, frying the chicken well before adding the sauce helps a lot.
Can I make the Cashew Chicken Stir-Fry Recipe vegetarian?

You can swap out chicken for firm tofu or tempeh. Just follow the same batter and frying steps. Press the tofu well beforehand for the best texture, and don’t forget to toast those cashews for extra flavor.
Is there a shortcut to frying the chicken without losing crispiness?

One trick I use is frying the chicken once in a large batch, then draining and setting it aside. When mixing with sauce, quickly reheat everything just until warmed through so the chicken doesn’t get soggy. This takes practice, but it saves time if you’re cooking for a crowd.

Final Thoughts

I absolutely love how this Cashew Chicken Stir-Fry Recipe comes together with such a crowd-pleasing mix of textures and flavors. When I first tried it, I was surprised by how simple ingredients could make something so memorable. Whether you’re feeding your family or impressing friends, this recipe always hits the spot. Give it a try—you’ll be amazed how fast you can turn out such a satisfying meal that everyone loves.