You’ll make this cashew chicken stir fry on repeat!

It’s made with chicken, broccoli, cashews and the best homemade garlic sauce.

Serve over rice or noodles and eat up!

How to make cashew chicken stir fry

Soy sauce: I use low sodium soy sauce.
Fish sauce: For a rich, unique flavor.
Rice vinegar: Unseasoned is best.
Brown sugar: To balance out the acidity and saltiness of the other sauce ingredients.
Toasted sesame oil: Be sure to grab the toasted variety for ultimate sesame flavor.
Stock and cornstarch: Used to thicken the sauce.
Red pepper flakes: If you want a little heat.
Chicken breast: Boneless skinless, thinly sliced.
Broccoli: A few cups of broccoli florets.
Veggies: Whatever other stir fry veggies you like, such as red bell peppers, mushrooms, onions, bamboo shoots, water chestnuts, etc.
Rice or noodles: I love Jasmine rice or rice noodles.
Cashews or peanuts: Toasted for the best flavor.

In a small bowl, whisk together soy sauce, fish sauce, rice wine vinegar, brown sugar and sesame oil.
In a small bowl, whisk together the stock and corn starch until incorporated.
- Whisk into the soy sauce mixture.
- Add a pinch of crushed red pepper flakes.
Heat the oil in a large wok or skillet to medium-high heat.
Add chicken breast and season with salt and pepper.
- Cook for about 4-5 minutes, stirring frequently, until browned.
Add broccoli and stir-fry vegetables and cook another 3-4 minutes, until just slightly tender.
Add sauce and cook, stirring constantly, until sauce has thickened, about 2 minutes.
Serve stir fry over cooked rice or noodles and garnish with cashews or peanuts and Sriracha.

For the soy sauce: Use low sodium or regular soy sauce or use regular or low sodium tamari.
For the brown sugar: Use dark or light brown sugar.
- You could also use honey.
For the chicken: You can use breasts or use boneless skinless thighs.
For the veggies: Use any combination of several cups of chopped vegetables.
- Mix and match to keep things interesting!
To serve: Any type of cooked rice or rice or wheat noodles work well.
- Follow package directions for cooking.
To up the heat: Add more red pepper flakes and serve with Sriracha.

To make this gluten free: Use tamari instead of soy sauce.
- Be sure the fish sauce you choose is gluten free.
- If you serve it with noodles, choose gluten free rice noodles.
- Be sure all ingredients you choose are gluten free.
To make this dairy free: This recipe does not contain dairy.
To make this vegetarian: Swap the chicken for tofu or tempeh.
- Use vegetable stock instead of chicken.
To make this vegan: Swap the chicken for tofu or tempeh.
- Use vegetable stock instead of chicken.
- Skip the fish sauce.
To make this egg free: This recipe does not contain eggs.
To make it nut free: Skip the cashews/peanuts.
- Be sure all ingredients you choose are nut free.
- Be mindful that this recipe contains sesame oil if you’re allergic to sesame.

Other recipes you’ll love:

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

An easy stir fry with chicken, broccoli, cashews and the best homemade sauce.

Scale

Cook Mode Prevent your screen from going dark

In a small bowl, whisk together soy sauce, fish sauce, rice wine vinegar, brown sugar and sesame oil. In a small bowl, whisk together the stock and corn starch until incorporated. Whisk into the soy sauce mixture. Add a pinch of crushed red pepper flakes.
Heat the oil in a large wok or skillet to medium-high heat. Add chicken breast and season with salt and pepper. Cook for about 4-5 minutes, stirring frequently, until browned. Add broccoli and stir-fry vegetables and cook another 3-4 minutes, until just slightly tender. Add sauce and cook, stirring constantly, until sauce has thickened, about 2 minutes.
Serve stir fry over cooked rice or quinoa and garnish with cashews or peanuts and Sriracha.

Cooking Tip: Toasting the cashews gives a nutty flavor and crisper texture.