Cashew Chicken Stir Fry

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I made this Cashew Chicken Stir Fry recipe a few years ago for my hubby’s birthday–he loves a good Stir Fry. I was actually pregnant and quite nauseous, but I wanted to make a special meal for his special day. I remember making it and loving it, but I didn’t make it for a long time after. The memory just didn’t sit well. I had it in my recipe binder, and have made it from time to time,  and when I pulled it out the other day, the flavors left me thinking, “why on earth don’t I make this more often?” I also thought, “I need to share this with my blog friends–STAT!” The original recipe is from All Recipes, but I changed quite a few things. I omitted the hot sauce, bell pepper, and onion (I despise onions) and added broccoli and carrots.

The sauce with ginger is what makes it yummy, and love the texture of water chestnuts with the cashews.  I love a little fresh ginger, but ground ginger in the pantry works as well.

Chicken Recipe

Super quick and simple, and a crowd pleas-er with the whole family! You can always omit the cashews if there is a nut allergy;)

Cashew Chicken Recipe

5 from 2 votes
Cashew Chicken Stir Fry
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Delicious cashew chicken is a family favorite recipe.

Course: Main Dish
Cuisine: Asian
Keyword: cashew chicken, cashew chicken stir fry
Servings: 6 servings
Author: Kristen Duke
  • 2 tablespoons cornstarch
  • 2/3 cup chicken broth
  • 3 tablespoons soy sauce
  • 1/2 teaspoon fresh or ground ginger
  • 2 tablespoons vegetable oil
  • 2-3 skinless boneless chicken breasts, cubed
  • 1/2 cut chopped carrots
  • 1 cup broccoli spears
  • 1 8 ounce can sliced water chestnuts,drained
  • 2/3 cup cashews
  • 2 cups cooked rice
  1. Dissolve the cornstarch in the chicken broth, and stir in the soy sauce and ginger; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
  2. Pour the remaining tablespoon of oil into the wok, and stir in the carrots, broccoli, and water chestnuts. Cook and stir until the chestnuts are hot, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.
  3. Serve over rice

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