Chicken and Cashew Stir Fry Recipe: A Weeknight Winner!

To make sure your Chicken and Cashew Stir Fry is a hit every time, here are a few handy tips:

• Use high heat 🔥. Stir-frying is all about cooking fast and locking in those flavours. Make sure your pan or wok is hot before adding the ingredients.
• Slice your chicken thinly 🐔. Thinly sliced chicken breast cooks more evenly and quickly, ensuring each bite is tender.
• Don’t skip the roasted cashews 🥜. While raw cashews are an option, roasted ones really elevate the crunch and bring a delightful nutty aroma to the dish.
• Fresh is best for garlic and ginger 🧄. While jarred garlic and ginger work in a pinch, nothing beats the zing of freshly crushed cloves and grated ginger. It gives the dish an authentic, aromatic punch.
• Balance your sauce 🍶. The combination of soy sauce, oyster sauce, and mirin or cooking wine creates a wonderful balance of salty, sweet, and savoury. If you prefer a bit more sweetness, feel free to adjust the sugar to your liking.

Cashews are not just any nut—they’re buttery, slightly sweet, and perfect for this Chicken and Cashew Stir Fry. Roasting them intensifies their flavour and adds an irresistible crunch to this dish. Plus, cashews bring in a load of nutritional benefits. They’re packed with healthy fats, protein, and magnesium, which are great for heart health and energy levels. So go ahead and be generous with those cashews!

This dish pairs beautifully with steamed jasmine rice, which soaks up that delicious sauce. For a lighter option, you could serve it over cauliflower rice or even toss it with some egg noodles. Feeling fancy? Try serving it alongside a side of stir-fried greens like bok choy or broccoli to up your veggie intake and complement the rich flavours of the dish.

We all have those nights when the urge to order takeout hits. But with this Chicken and Cashew Stir Fry recipe, you can enjoy all the satisfaction of a takeaway stir-fry without waiting for delivery or spending extra cash. The best part? You can customise it however you like. Add in some mushrooms or snow peas for extra veggies, or swap the chicken for tofu if you’re going for a plant-based version. It’s a quick, budget-friendly, and totally adaptable meal that tastes just like your favourite takeaway—but even better because it’s homemade.

If you happen to have leftovers (unlikely, but just in case!), this Chicken and Cashew Stir Fry keeps really well in the fridge for up to three days. Simply store it in an airtight container, and when you’re ready to eat, reheat it in a pan over medium heat to preserve the cashew crunchiness. Pro tip: add a splash of water or soy sauce when reheating to help revive the sauce!

I can’t wait to see your take on this delicious Chicken and Cashew Stir Fry! Don’t forget to take a snap of your plate and share it with me on Instagram @steph_cooks_stuff. 📸 Let’s see who can make the crunchiest cashews and the glossiest sauce! 😋

Absolutely! Chicken thighs are juicier and add a bit more flavour. Just be sure to cook them a little longer to ensure they’re fully cooked through.

Yes, just swap out the soy sauce and oyster sauce for gluten-free versions, which are easily available at most supermarkets. Tamari is a great gluten-free soy sauce alternative.

Make sure to add the veggies toward the end of the cooking process. You want them to be just slightly softened but still retain that lovely crunch.