Cashew Chicken and Vegetable Stir-Fry

Why You’ll Love This Recipe

• Balanced and bright: a light soy-garlic sauce that coats without feeling heavy.
• Fast weeknight winner: on the table in just over 30 minutes.
• Crisp-tender veggies and juicy chicken in every bite.
• Roasted cashews add buttery crunch and just the right richness.

Grocery List

• Produce: Broccoli, red bell pepper, carrot, sugar snap peas, garlic, fresh ginger, green onions
• Dairy: None
• Pantry: Chicken thighs or breasts, low-sodium soy sauce, rice vinegar, honey, cornstarch, low-sodium chicken broth, neutral oil (canola/avocado/peanut), toasted sesame oil, unsalted roasted cashews, kosher salt and black pepper (optional)

Full Ingredients

Chicken and Marinade

• 1 lb (450 g) boneless, skinless chicken thighs or breasts, thinly sliced across the grain
• 1 tbsp low-sodium soy sauce
• 1 tsp cornstarch
• 1 tsp rice vinegar
• 1 tsp neutral oil (canola, avocado, or peanut)

Sauce

• 1/2 cup (120 ml) low-sodium chicken broth (or water)
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey (or 2 tsp brown sugar)
• 2 tsp cornstarch

Stir-Fry & Aromatics

• 2 tbsp neutral oil, divided (plus more if needed)
• 2 cups broccoli florets (about 200 g, bite-size)
• 1 red bell pepper, thinly sliced
• 1 medium carrot, thinly sliced on the bias
• 1 cup sugar snap peas, strings removed
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 4 green onions, cut into 1-inch (2.5 cm) pieces (separate whites and greens)
• 2/3 cup unsalted roasted cashews
• 1 tsp toasted sesame oil (finish)

For Serving (Optional)

• Steamed jasmine rice
• Toasted sesame seeds or extra green onion tops

Step-by-Step Instructions

Step 1: Slice and marinate the chicken

Thinly slice the chicken across the grain. In a bowl, combine soy sauce, cornstarch, rice vinegar, and neutral oil. Add the chicken and toss until evenly coated. Let it marinate for 10 minutes at room temperature while you prep the remaining ingredients. This quick marinade gently tenderizes the meat and helps it sear beautifully.

Step 2: Mix the light soy-garlic sauce

In a measuring cup, whisk together the chicken broth, soy sauce, rice vinegar, honey, and cornstarch until completely smooth with no lumps. Keep the mixture nearby and whisk again just before using so the cornstarch stays suspended. This creates a glossy, light sauce that clings without being heavy.

Step 3: Prep vegetables and aromatics

Cut broccoli into bite-size florets, slice the bell pepper and carrot, and trim the snap peas. Mince the garlic and ginger. Cut green onions into 1-inch pieces, keeping whites and greens separate. Pat vegetables dry with a clean towel—excess moisture prevents good searing.

Step 4: Toast cashews and heat the pan

Heat a large wok or 12-inch skillet over high heat until very hot (pan surface about 425–450°F/220–230°C). Add the cashews to a dry pan and toast, stirring, for 1–2 minutes until fragrant and lightly deeper in color. Transfer to a bowl. Add 1 tbsp oil to the pan and heat until shimmering.

Step 5: Sear the chicken in batches

Add half the chicken in a single layer. Sear 2–3 minutes undisturbed, flip, and cook 1–2 minutes more until just cooked through and lightly browned. Transfer to a plate. Add the remaining 1 tbsp oil and repeat with the rest of the chicken. Cooking in batches prevents steaming and ensures a good sear.

Step 6: Stir-fry the vegetables and aromatics

Return the hot pan to high heat. Add broccoli, carrot, and bell pepper; stir-fry 2 minutes. Add snap peas, garlic, ginger, and the white parts of the green onions; stir-fry 30–45 seconds until fragrant. Keep the vegetables crisp-tender; they will soften slightly once sauced.

Step 7: Sauce, finish, and serve

Whisk the sauce, then pour it around the edges of the hot pan. Return the chicken and any juices; toss constantly until the sauce boils and turns glossy and slightly thick, 45–60 seconds. Remove from heat. Stir in toasted sesame oil and the toasted cashews. Garnish with green onion greens and serve immediately over steamed jasmine rice.

Pro Tips

• Heat matters: a very hot pan (425–450°F/220–230°C surface) gives you color without overcooking.
• Marinade magic: the small amount of cornstarch in the marinade helps the chicken brown and stay juicy.
• Order of operations: cook sturdier veg first (broccoli, carrot), then quick-cooking veg and aromatics.
• Keep it light: if the sauce gets too thick, splash in 1–2 tbsp water to loosen while tossing.
• Don’t crowd: sear the chicken in batches for the best texture and flavor.

Variations

• Spicy: add 1–2 tsp chili-garlic sauce or a pinch of red pepper flakes with the aromatics.
• Gluten-free: use certified gluten-free tamari in place of soy sauce.
• Vegetarian: swap chicken for 16 oz (450 g) extra-firm tofu, pressed and cubed; proceed as written.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat quickly in a hot skillet (1–2 minutes) to keep the vegetables crisp; add a splash of water if needed. The sauce can be mixed up to 3 days ahead (re-whisk before using). Slice the vegetables up to 24 hours in advance and store them in separate containers lined with a paper towel. Freezing is not recommended as the vegetables and cashews lose their texture.

Nutrition (per serving)

Approximate values: 460 calories; 28 g protein; 26 g fat; 27 g carbohydrates; 4 g fiber; 700 mg sodium. Values will vary based on brands and portion sizes.