Sticky Cashew Chicken Stir-Fry

This sticky cashew chicken stir-fry is quick, packed with flavor, and made for weeknights. Juicy chicken, crisp vegetables, and toasted cashews get tossed in a glossy homemade sauce that comes together fast. It’s simple, satisfying, and holds up well for leftovers.

Course Dinner, Lunch, Main Course

Cuisine Asian-inspired

Keyword cashew chicken with vegetables, chicken broccoli cashew stir-fry, easy cashew chicken recipe, maple hoisin chicken stir fry, one pan chicken stir-fry, sticky cashew chicken stir-fry, weeknight stir-fry recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 458kcal

Author Cathy Pollak

Equipment

wok or large skillet (12-inch minimum). Gives enough surface area to sear quickly without steaming.
Knife For chopping vegetables and cubing chicken.
measuring cups and spoons For accuracy with sauce ingredients.
mixing bowls To mix cornstarch slurry before adding it to the stir-fry.
tongs For stirring and tossing everything in the pan.

Ingredients

2 tbsps. (30 ml) peanut oil divided, or any other neutral oil
1 lb./454 g chicken cubed, (skinless, boneless breasts or thighs)
¼ tsp. (1.5 g) kosher salt
¼ tsp. (0.5 g) black pepper
3 cups (270 g) broccoli florets cut into bite-sized pieces
1 large (about 150 g) red bell pepper chopped into 1-inch (2.5 cm) pieces
1 cup (125 g) raw unsalted cashews
1 tbsp. (6 g) grated fresh ginger
2 cloves (6 g) garlic minced
½ cup (120 ml) low-sodium soy sauce
2 tbsps. (30 ml) maple syrup
2 tbsps. (30 ml) rice wine vinegar
1 tbsp. (15 ml) hoisin sauce
1 tsp. (5 ml) sesame oil
1 tsp. (2.3 g) paprika
½ tsp. (1 g) red pepper flakes
2 tbsps. (30 ml) water
1 tbsp. (8 g) cornstarch
2 tbsps. (8 g) chopped green onion for topping
1 tbsp. sesame seeds for topping

Instructions

Heat 1 tablespoon of oil in a wok over medium heat for about 2 minutes.
2 tbsps. (30 ml) peanut oil
Season the cubed chicken with salt, and pepper. Cook for 5 minutes, stirring occasionally, until lightly browned.
1 lb./454 g chicken, ¼ tsp. (1.5 g) kosher salt, ¼ tsp. (0.5 g) black pepper
Add the remaining tablespoon of oil, along with the broccoli, bell pepper, cashews, ginger, and garlic. Stir and cook for 4 minutes.
3 cups (270 g) broccoli florets, 1 large (about 150 g) red bell pepper, 1 cup (125 g) raw unsalted cashews, 1 tbsp. (6 g) grated fresh ginger, 2 cloves (6 g) garlic
Pour in the soy sauce, maple syrup, rice vinegar, hoisin sauce, sesame oil, paprika, and red pepper flakes. (To make it easier, you can prepare these together in a bowl prior and pour them in all at once.)
½ cup (120 ml) low-sodium soy sauce, 2 tbsps. (30 ml) maple syrup, 2 tbsps. (30 ml) rice wine vinegar, 1 tbsp. (15 ml) hoisin sauce, 1 tsp. (5 ml) sesame oil, 1 tsp. (2.3 g) paprika, ½ tsp. (1 g) red pepper flakes
Stir everything together until evenly coated.
In a small bowl, whisk the water and cornstarch until smooth. Pour it into the pan and stir until the sauce thickens.
2 tbsps. (30 ml) water, 1 tbsp. (8 g) cornstarch
Top with green onions and sesame seeds before serving over rice.
2 tbsps. (8 g) chopped green onion, 1 tbsp. sesame seeds

Notes

Any neutral oil works here—peanut, vegetable, canola, or grapeseed.
Use tamari and gluten-free hoisin if making this gluten-free.
Leftovers store well and reheat easily in a skillet or microwave.
Great with white or brown rice, noodles, or cauliflower rice.

For the best results when making this sticky cashew chicken stir-fry, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition