Cashew Chicken Stir Fry

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


  • ¼ cup low sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons toasted sesame oil
  • ¼ cup chicken stock
  • 1 tablespoon corn starch
  • Pinch crushed red pepper flakes
  • 2-3 tablespoons oil
  • 1-pound boneless skinless chicken breasts, thinly sliced
  • Pinch coarse salt and ground black pepper
  • 1 large head broccoli, cut into florets
  • 2 cups stir-fry veggies (red pepper strips, snap peas)
  • 1 ½ cups cooked rice or quinoa
  • ½ cup cashews or peanuts, chopped and toasted
  • Sriracha, for drizzling


  1. 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.
  2. 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.
  3. 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.