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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Join The Discussion



  1. Aline says:

    that looks so yummy!!!

  2. Sounds yummy! We love a good stir fry in our house too.

  3. looks freakin goooood!

  4. Yum! I need to try making that!

  5. I’m hungry for this right now! It sound amazing!

  6. This looks delicious!!!!

  7. This looks delicious! Definitely going to have to try this. Already pinned for future reference. 🙂

  8. Tasty! Come cook for me (;

  9. My hubby would love this! He’s obsessed with cashews!

  10. Looks delicious, Kristen! Thanks so much for sharing 🙂 Pinned!

    Have a lovely first day of Spring! 🙂

  11. That looks so good. Love cashews! Pinned it.

  12. Mega yum! Cashew chicken is one of my favorite thins to order at Chinese restaurants.

  13. Thanks for sharing! This looks yummy to me, and I’m already thinking of what I could possibly sub for the Broccoli, my hubby loves cashews but doesn’t like Broccoli! It would just all end up on my plate. Now I need to go check out that Strawberry Cream Cake.

    • Kristen Duke says:

      any veggie for broccoli works!

  14. Maggie says:

    Making it now!!! Easy and smells amazing!!

    • Kristen Duke says:

      That’s so fun to hear!!

  15. I pinned this earlier and made it for dinner tonight. Swapped out the carrots for onions for my family. Loved the texture and tasted delicious! Thanks for sharing! 🙂

  16. Linda says:

    Made this tonight. It was good but next time I will double the sauce (broth, ginger, soy sauce). I used more veggies so that’s partly why but I like some sauce to soak I to my rice.

  17. moira says:

    Love this recioe! Has become a regular! Thanks a lot and keep ’em coming!


  1. […] Notes Adapted from Kristen Duke Photography […]

  2. […] Recipe Link -> Cashew Chicken Stir Fry […]

  3. […] Friday: Cashew Chicken Stir Fry  […]

  4. […] love fresh ginger. I didn’t know this until a few years ago, when I started making my Cashew Chicken Stir Fry and it called for fresh ginger. I had ground ginger on hand, but finally decided to get it fresh. […]