This creamy cashew chicken stir-fry is my go-to weeknight dinner when I want something fast, satisfying, and packed with flavor. The combination of tender chicken, crunchy cashews, and a velvety sauce is irresistible.
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It's a one-pan meal that comes together in just 30 minutes, making it perfect for busy evenings. Serve it over steamed rice or noodles for a complete and delicious dinner.
The best part? You can easily customize it with your favorite vegetables or adjust the spice level to suit your taste.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breast, cut into 1-inch pieces
Chicken breast cooks quickly and stays tender. For a juicier option, use chicken thighs.
1 cup (140g) raw cashews
Raw cashews toast perfectly in the pan. For a quicker option, use roasted and salted cashews, but reduce added salt.
1 red bell pepper, sliced
Adds sweetness and color. Substitute with any bell pepper or broccoli.
1 cup (150g) snow peas
Adds a crisp texture. Sugar snap peas or broccoli also work well.
3 cloves garlic, minced
Fresh garlic is essential. Use 1 teaspoon garlic powder in a pinch.
1 tablespoon fresh ginger, grated
Adds a warm, zesty kick. Substitute with 1/2 teaspoon ground ginger.
1/2 cup (120ml) low-sodium chicken broth
Use vegetable broth for a vegetarian version.
1/4 cup (60ml) soy sauce
Use tamari or coconut aminos for gluten-free.
2 tablespoons honey
Balances the saltiness. Maple syrup or brown sugar also work.
1 tablespoon cornstarch
Thickens the sauce. Can substitute with arrowroot powder.
2 tablespoons sesame oil, divided
For toasting cashews and cooking chicken. Use vegetable oil if needed.
1/4 cup (60ml) heavy cream
Adds creaminess. Use coconut milk for a dairy-free option.
Tips & Tricks
Toast the cashews first
This brings out their nutty flavor and keeps them crunchy. Watch them closely – they burn quickly.
Don't overcook the chicken
Cook until just done (internal temperature of 165°F/74°C) to keep it tender. Overcooking makes it dry.
Thicken the sauce properly
Whisk cornstarch with cold broth before adding to ensure no lumps. Simmer until the sauce coats the back of a spoon.
Pro Tips
Step-by-Step Instructions
1. Toast the cashews
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Add the cashews and toast, stirring frequently, until golden brown and fragrant, about 3-4 minutes. Remove from skillet and set aside.
2. Cook the chicken
In the same skillet, add remaining 1 tablespoon sesame oil. Add chicken pieces in a single layer. Cook over medium-high heat until golden brown on all sides and cooked through (internal temperature reaches 165°F/74°C), about 5-6 minutes. Remove chicken and set aside.
3. Sauté aromatics
Add garlic and ginger to the skillet. Sauté for 30 seconds until fragrant. Be careful not to burn them.
4. Add vegetables
Add bell pepper and snow peas. Stir-fry for 2-3 minutes until crisp-tender.
5. Make the sauce
In a small bowl, whisk together chicken broth, soy sauce, honey, cornstarch, and heavy cream until smooth.
6. Combine everything
Return chicken and any accumulated juices to the skillet. Pour in the sauce. Bring to a simmer over medium heat, stirring frequently, until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.
7. Finish the dish
Stir in the toasted cashews. Cook for another minute to warm through. Serve hot over rice or noodles.
Delicious Variations
Vegetarian
Swap chicken with firm tofu or tempeh and use vegetable broth.
Spicy
Add 1-2 teaspoons sriracha or red pepper flakes with the garlic.
Extra veggie
Add broccoli florets or sliced carrots along with the bell pepper.
How to Store Creamy Cashew Chicken Stir-Fry
Refrigerator
Store in an airtight container in the fridge for up to 3 days.
Freezer
Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator.
Reheating
Reheat in a skillet over medium heat, adding a splash of broth or water to loosen the sauce. Cashews will soften; for extra crunch, top with fresh toasted cashews.
Frequently Asked Questions
Q: Can I use roasted cashews instead of raw?
Yes, you can use roasted cashews, but skip the toasting step and add them at the end to keep them crunchy. Reduce added salt in the sauce.
Q: How do I make this gluten-free?
Use tamari or coconut aminos instead of soy sauce, and ensure your chicken broth is gluten-free. All other ingredients are naturally gluten-free.
Q: Can I make this dairy-free?
Absolutely. Replace the heavy cream with full-fat coconut milk or a dairy-free cream alternative. The sauce will still be creamy.
Q: What can I serve with this stir-fry?
It's delicious over steamed jasmine rice, brown rice, or your favorite noodles. For a low-carb option, serve with cauliflower rice.
Q: How do I thicken the sauce if it's too thin?
Mix 1 teaspoon cornstarch with 2 tablespoons cold water and stir into the simmering sauce until thickened. Simmer for an additional minute.
I hope you love this creamy cashew chicken as much as we do! If you try it, leave a comment below and share your results. Happy cooking!
Creamy Cashew Chicken Stir-Fry
Cashew Recipes: This creamy cashew chicken stir-fry is a quick, one-pan dinner with crunchy cashews and a rich, savory sauce.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch pieces
- 1 cup (140g) raw cashews
- 1 red bell pepper, sliced
- 1 cup (150g) snow peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup (120ml) low-sodium chicken broth
- 1/4 cup (60ml) soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 2 tablespoons sesame oil, divided
- 1/4 cup (60ml) heavy cream
📋 Instructions
- 1Toast the cashews — In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Add the cashews and toast, stirring frequently, until golden brown and fragrant, about 3-4 minutes. Remove from skillet and set aside.
- 2Cook the chicken — In the same skillet, add remaining 1 tablespoon sesame oil. Add chicken pieces in a single layer. Cook over medium-high heat until golden brown on all sides and cooked through (internal temperature reaches 165°F/74°C), about 5-6 minutes. Remove chicken and set aside.
- 3Sauté aromatics — Add garlic and ginger to the skillet. Sauté for 30 seconds until fragrant. Be careful not to burn them.
- 4Add vegetables — Add bell pepper and snow peas. Stir-fry for 2-3 minutes until crisp-tender.
- 5Make the sauce — In a small bowl, whisk together chicken broth, soy sauce, honey, cornstarch, and heavy cream until smooth.
- 6Combine everything — Return chicken and any accumulated juices to the skillet. Pour in the sauce. Bring to a simmer over medium heat, stirring frequently, until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.
- 7Finish the dish — Stir in the toasted cashews. Cook for another minute to warm through. Serve hot over rice or noodles.
