Asian Cashew Chicken Stir Fry

Asian Cashew Chicken Stir Fry


This meal turned out quite flavorful and fresh, I love the crunch of the cashews.  Add a little hot sauce or some red pepper flakes for some spice if you like.   Use your imagination and add in your favorite vegetables, maybe peppers or baby bok choy.

Serves: 4



  • 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes-marinated in 3 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1/4 cup of water
  • 2 tablespoons vegetable oil, such as grapeseed
  • 1 clove garlic, minced
  • 2 cups mushrooms sliced
  • 2 cups of broccoli cut into florets
  • 8 green onions, cut into 1-inch pieces
  • 6 tablespoons of soy sauce- my favorite name brand is China Lily (use 3 tablespoons to marinate chicken)
  • 2 tablespoons rice vinegar
  • 2 tablespoons of oyster sauce
  • 2 tablespoons hoisin sauce
  • 3/4 cup unsalted cashews (4 ounces), toasted-they are usually toasted when you buy them, I get them in the bulk section.
  • Cooked basmati or jasmine rice, for serving or use whatever rice you enjoy



  1. In a medium bowl, toss chicken with 3 tablespoons soy sauce until chicken is coated; cover, chill and marinate for 1-4 hours.
  2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
  3. Add remaining oil and chicken to skillet along with the garlic, green onions and mushrooms. Cook, tossing often, until chicken is browned and mushrooms have cooked and softened, about 5 minutes. Now return first batch of chicken to pan.
  4. Mix together 1/4 cup of water and cornstarch (it is important to slowly add water to cornstarch until well mixed- it will be harder to mix in if you do it the other way around), now add hoisin sauce, the other 3 tablespoons soy sauce, oyster sauce and 2 tablespoons of rice vinegar to cornstarch mixture, mix well.  Add sauce to the cooking chicken, bring up to a simmer until thickened. Steam broccoli florets in microwave for 2 minutes covered with a 1/4 cup water.  Strain off water and add to chicken mixture.
  5. Toss all ingredients together well making sure chicken pieces are cooked through.  Serve stir fry with cooked rice and garnish with cashews. Just before serving I like to sprinkle the cashews on the stir fry, as I find they soften very quickly within the stir fry- you want them to have a crunch when you bite into them.

Cook’s Tips

I cook the chicken in batches so that it browns, it will steam if you add it all at once.

I steam the broccoli ahead of time and add it at the end because I always seem to overcook it, this way is fool proof for me.

Although ingredients vary by brand, hoisin sauce is generally made with soybeans, chiles, and spices. This thick, dark-brown sauce is used both at the table and as a seasoning in cooking.

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