Food blog and weekly menu planning

Cashew Chicken Stir-Fry

Another week, another stir-fry recipe. I probably make stir-fry in our home more than any other style of meal and I’m 100% okay with that.  I just love the freedom that stir-fry gives when making dinner. This Cashew Chicken Stir-Fry recipe was inspired by a recipe in the Half-Baked Harvest cookbook. Tieghan, from Half-Baked Harvest, takes the most exquisite food photos. Seriously, so inspiring! Once I saw her recipe, I had to create my own cashew chicken stir-fry recipe… looked so good! Any excuse for stir-fry, am I right?

Below, I make suggestion for types of vegetables and the amount, but you can really be flexible here. Use what you have and what you love in this stir-fry, just don’t forget to top it with the crispy cashews! You could omit the chicken and add tofu to keep in vegetarian. For me, I chose to use baby bok choy, which I use often in stir-fry, shredded purple cabbage, and red peppers. I was going for colorful, obviously. You could also use broccoli and/or carrots. In my opinion, the more veggies, the better. I served this over brown rice and it was delicious! It’s definitely going into my regular stir-fry routine. I really can’t get enough of the salty cashews. You should probably make extra to snack on while your cooking.

If you have an electric stove, use a flat-ironed skillet (my skillet) rather than a wok. I talk more about why that’s important in this stir-fry recipe. Bottom line, a wok doesn’t heat well unless you have an open flame. Have I mentioned that I’m getting a new gas stove soon and CANNOT wait!!! As someone who cooks a lot, having gas is so much better than electric!! Then I’ll be back to using my wok for any and all stir-fry dinners we have in the future, while will be many.

Print Recipe
Cashew Chicken Stir-Fry
Healthy Cashew Chicken Stir-Fry makes a quick and easy weeknight dinner. Crispy cashews are mixed with vibrant vegetables for a delicious meal.
cashew chicken stir-fry
Course Main Dish
Servings
people
Ingredients
Stir-Fry Ingredients
  • 1/4 cup raw, unsalted cashews
  • 2 6 oz chicken breasts cut into bite-sized peices Or extra firm tofu
  • 3-4 heads of baby bok choy chopped
  • 1 bell pepper
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 cup shredded red cabbage or carrots
  • 1/2 tsp sesame oil or oil of choice. Sesame works best for the cashews.
  • 1 cup uncooked brown rice
Marinade/Sauce
  • 1/4 cup low sodium soy sauce
  • 1/3 cup low sodium broth or stock
  • 2 tbsp orange juice
  • 1 tbsp honey
  • 1 tbsp hoison sauce
  • 1 tsp rice vinegar
Course Main Dish
Servings
people
Ingredients
Stir-Fry Ingredients
  • 1/4 cup raw, unsalted cashews
  • 2 6 oz chicken breasts cut into bite-sized peices Or extra firm tofu
  • 3-4 heads of baby bok choy chopped
  • 1 bell pepper
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 cup shredded red cabbage or carrots
  • 1/2 tsp sesame oil or oil of choice. Sesame works best for the cashews.
  • 1 cup uncooked brown rice
Marinade/Sauce
  • 1/4 cup low sodium soy sauce
  • 1/3 cup low sodium broth or stock
  • 2 tbsp orange juice
  • 1 tbsp honey
  • 1 tbsp hoison sauce
  • 1 tsp rice vinegar
cashew chicken stir-fry
Instructions
  1. Cook brown rice according to package.
  2. Chop all vegetables for stir-fry.
  3. Cut chicken into bite-sized pieces
  4. Mix all marinade ingredients together until well-blended and set aside.
  5. Heat 1/2 tsp sesame oil (or oil of choice) in flat-bottom skillet or wok. over medium heat.
  6. Add cashews, stirring frequently for about 1 minute, then add 1 tsp of sauce, stirring frequently until lightly toasted, about 2 minutes more. Remove from skillet/wok.
  7. Add 1 tsp oil and cook chicken, stirring frequently, until cooked through, 4-5 minutes depending on sizes of chicken pieces. Remove and set aside.
  8. Heat 1 tsp sesame or avocado oil in skillet then add in garlic and ginger, stirring until fragrant.
  9. Add chopped bell pepper and bok choy, stirring frequently until softened and lightly cooked (3-4 minutes).
  10. Add chicken back to pan, along with sauce stirring to combine, simmering for 1-2 minutes until slightly thickened.
  11. Top with shredded cabbage and crispy cashews. Serve over rice.
Recipe Notes

Sesame oil works best for toasting the cashews, but you can use other oil as needed.

Calories are estimated using Nutrifox and may vary based on specific products used.

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