Chicken Cashew Stir-Fry in Savory Soy Ginger Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 1/2 lb boneless, skinless chicken breasts or thighs, thinly sliced
• 3/4 cup unsalted roasted cashews
• 3 cups mixed vegetables (red bell pepper, broccoli florets, carrot, snap peas)
• 3 green onions, sliced (whites and greens separated)
• 3 cloves garlic, minced; 1 tbsp fresh ginger, minced
• 3 tbsp neutral oil (canola, vegetable, or peanut), divided
• For chicken: 1 tbsp soy sauce, 1 tbsp cornstarch, 1/4 tsp black pepper
• For sauce: 1/3 cup low-sodium soy sauce, 3 tbsp water, 2 tbsp hoisin, 1 1/2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 1/2 tsp cornstarch, 1–2 tsp chili-garlic sauce (optional)
• Steamed rice, sesame seeds, lime wedges (optional, for serving)

Do This

• 1. Toss sliced chicken with 1 tbsp soy sauce, 1 tbsp cornstarch, and pepper; set aside.
• 2. Whisk sauce ingredients in a bowl until smooth; set near the stove.
• 3. Heat 1 tsp oil in a hot wok or large skillet; toast cashews 2–3 minutes until fragrant. Remove.
• 4. Add 1 1/2 tbsp oil and stir-fry chicken in a single layer 4–6 minutes until just cooked; transfer to a plate.
• 5. Add remaining oil, then garlic, ginger, and green onion whites; cook 30 seconds. Add vegetables and stir-fry 2–3 minutes until crisp-tender.
• 6. Return chicken and cashews to the pan. Stir sauce, pour it in, and cook 1–2 minutes until thick and glossy.
• 7. Top with green onion greens and sesame seeds. Serve hot over rice with lime wedges, if desired.

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Why You’ll Love This Recipe

• Fast, weeknight-friendly stir-fry that tastes like your favorite takeout but fresher.
• Balanced flavors: savory soy, gentle sweetness, warm ginger, and a hint of heat if you like.
• Great texture contrast with tender chicken, crisp vegetables, and crunchy cashews.
• Flexible and forgiving: swap in whatever vegetables you have on hand.

Grocery List

• Produce: 1 red bell pepper, 1 small head broccoli, 1 carrot, 1 cup sugar snap peas, 3 green onions, 3 cloves garlic, a thumb-size piece of ginger, 1 lime (optional).
• Dairy: None.
• Pantry: Boneless skinless chicken breasts or thighs, unsalted roasted cashews, low-sodium soy sauce, hoisin sauce, honey or light brown sugar, rice vinegar, sesame oil, neutral cooking oil (canola, vegetable, or peanut), cornstarch, chili-garlic sauce or sriracha (optional), kosher salt, black pepper, sesame seeds (optional), rice for serving.

Full Ingredients

For the Chicken

• 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into thin bite-size strips (about 1/2 inch thick)
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon cornstarch
• 1/4 teaspoon freshly ground black pepper

For the Vegetables and Cashews

• 1 medium red bell pepper, seeded and thinly sliced (about 1 cup)
• 1 cup small broccoli florets
• 1 cup sugar snap peas, trimmed
• 1 medium carrot, thinly sliced on the diagonal (about 1/2 cup)
• 3 green onions, thinly sliced (whites and greens separated)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, finely minced or grated
• 3/4 cup unsalted roasted cashews (about 3.5 ounces)
• 3 tablespoons neutral oil (such as canola, vegetable, or peanut), divided

For the Soy-Ginger Glaze

• 1/3 cup low-sodium soy sauce
• 3 tablespoons water or low-sodium chicken broth
• 2 tablespoons hoisin sauce
• 1 1/2 tablespoons honey or packed light brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1–2 teaspoons chili-garlic sauce or sriracha (optional, for heat)
• 1 1/2 teaspoons cornstarch

For Serving and Garnish

• Steamed jasmine or long-grain white rice (or brown rice)
• 1 teaspoon toasted sesame seeds (optional)
• Lime wedges (optional, for squeezing over at the table)

Step-by-Step Instructions

Step 1: Prep and season the chicken

Place the sliced chicken in a medium bowl. Add 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1/4 teaspoon black pepper. Toss with clean hands or tongs until every piece is evenly coated. The mixture will look a bit sticky and glossy; this light “velveting” layer helps keep the chicken juicy and gives it a nice sear.

Set the chicken aside while you prep the rest of the ingredients. This short marinating time (even 10 minutes) lets the seasonings soak in a bit. Meanwhile, chop all vegetables, mince the garlic and ginger, and slice the green onions (keeping whites and greens separate). Having everything ready before you start cooking is key for a smooth stir-fry.

Step 2: Whisk together the soy-ginger glaze

In a small bowl or liquid measuring cup, combine 1/3 cup soy sauce, 3 tablespoons water or broth, 2 tablespoons hoisin sauce, 1 1/2 tablespoons honey, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. If you like a little heat, stir in 1–2 teaspoons chili-garlic sauce or sriracha.

Sprinkle in 1 1/2 teaspoons cornstarch and whisk until completely smooth with no lumps. Set the sauce near the stove. It will look fairly thin now, but it will thicken quickly once it hits the hot pan near the end.

Step 3: Toast the cashews

Heat a large wok or wide, heavy skillet over medium-high heat until hot. Add about 1 teaspoon of the neutral oil, swirling to coat. Add the cashews in a single layer and stir constantly for 2–3 minutes, until they smell nutty and turn a shade deeper golden in spots. Watch them closely; nuts can burn quickly.

Transfer the toasted cashews to a bowl and set aside. This step intensifies their flavor and keeps them crisp when mixed into the saucy stir-fry later.

Step 4: Stir-fry the chicken

Return the wok or skillet to medium-high heat and let it get hot again. Add 1 1/2 tablespoons of the oil and swirl to coat. Add the chicken in as close to a single layer as you can. Let it cook undisturbed for 1–2 minutes to develop some color, then stir-fry for another 3–4 minutes until the pieces are just cooked through and lightly browned at the edges.

The chicken should no longer be pink in the center. If your pan is small, cook the chicken in two batches so you do not crowd the pan (crowding causes steaming instead of searing). Transfer the cooked chicken and any juices to a clean plate.

Step 5: Cook the aromatics and vegetables

Add the remaining 1 1/2 tablespoons oil to the hot pan. Add the white and light green parts of the green onions, along with the minced garlic and ginger. Stir constantly for about 30 seconds, just until fragrant; do not let them brown.

Add the sliced bell pepper, broccoli florets, carrot, and snap peas. Stir-fry for 2–3 minutes, until the vegetables are bright in color and crisp-tender. They should still have a bit of bite; they will soften slightly more when you add the sauce.

Step 6: Add back the chicken, cashews, and sauce

Give the prepared sauce a quick stir to re-distribute the cornstarch (it tends to sink). Return the cooked chicken and any accumulated juices to the pan, along with the toasted cashews. Pour the sauce over everything.

Stir and toss continuously for 1–2 minutes, until the sauce comes to a simmer and thickens into a glossy glaze that coats the chicken, cashews, and vegetables. If it seems too thick, splash in 1–2 tablespoons of water; if too thin, let it bubble for another minute. Taste and adjust seasoning with a small splash of soy sauce, a squeeze of lime, or more chili-garlic sauce if desired.

Step 7: Garnish and serve

Turn off the heat and sprinkle the green parts of the sliced green onions over the stir-fry. Add sesame seeds if you are using them. Gently toss once more to distribute the garnish.

Serve the chicken cashew stir-fry hot over bowls of steamed rice. Spoon plenty of the savory-sweet sauce over the rice so it soaks up the flavor. Offer lime wedges at the table for a bright squeeze over each serving, if you like.

Pro Tips

• Prep first, then cook. Stir-fries move fast. Have all your ingredients chopped, measured, and within reach before you turn on the heat.
• Use high heat and a big pan. A hot wok or wide skillet helps sear the chicken and keep the vegetables crisp instead of soggy.
• Dry the chicken well. Patting the chicken dry before seasoning helps it brown better and prevents excess moisture in the pan.
• Do not overcook the vegetables. Pull the stir-fry off the heat while the veggies are still bright and slightly crisp for the best texture.
• Adjust sweetness and salt to taste. Different soy sauces and hoisins have different salt and sugar levels; taste the finished sauce and tweak with a bit more honey or soy as needed.

Variations

• Spicier “takeout-style” version: Increase the chili-garlic sauce to 2–3 teaspoons, add a pinch of crushed red pepper flakes, and toss in a few dried red chilies when you cook the aromatics.
• All-veggie or tofu version: Swap the chicken for firm or extra-firm tofu (press and cube it first), and double the vegetables. Pan-fry the tofu until golden, then proceed as directed.
• Different vegetables: Use what you have: snow peas, green beans, baby corn, mushrooms, or zucchini all work well. Aim for about 3–4 cups of cut vegetables total.

Storage & Make-Ahead

Leftover chicken cashew stir-fry keeps well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short bursts, stirring in between, just until hot.

You can make the soy-ginger sauce up to 3 days in advance and store it in the refrigerator. Stir well before using. You can also slice the vegetables and chicken a day ahead and refrigerate them separately. For best texture, do not freeze this dish; the vegetables and sauce can become watery and soft after thawing.

Nutrition (per serving)

Approximate values for 1 of 4 servings, not including rice: about 540 calories; 37 g protein; 28 g fat; 32 g carbohydrates; 3 g fiber; 10 g sugar; 900 mg sodium. Actual values will vary based on specific ingredients and portion sizes.