Easy Cashew Chicken Stir Fry (Better Than Takeout)
This easy Cashew Chicken Stir Fry is ready in 30 minutes with tender chicken, crisp broccoli, crunchy cashews, and a sweet savory sauce. A fast, family-friendly dinner that tastes better than takeout.
Cashew Chicken Stir Fry | Easy 30 Minute Dinner
Some nights I’m feeling ambitious in the kitchen.
And then there are nights when everyone is hungry, someone is hovering asking “what’s for dinner,” and I need food on the table fast before attitudes start showing up.
This Cashew Chicken Stir Fry is for those nights.
It’s quick. It’s simple. It uses everyday ingredients. And it tastes like something you grabbed from your favorite takeout spot, except lighter, fresher, and way cheaper.
Plus it’s all made in one skillet. Which means fewer dishes. Which means future you is happy too.
Honestly, this one lands in our regular weeknight rotation because it checks every single box.
Recipe Snapshot
- Ready in 30 minutes
- One-skillet dinner
- Sweet and savory homemade sauce
- Tender chicken and crisp broccoli
- Crunchy cashews for texture
- Faster (and cheaper) than takeout
What Is Cashew Chicken Stir Fry?
Cashew chicken is a classic Chinese-American takeout dish made with chicken, vegetables, cashews, and a glossy soy-based sauce.
Restaurant versions are often deep-fried or coated in heavy sauce. Delicious, yes. Light and weeknight-friendly, not always.
This homemade version keeps things simple. We skip the breading, use lean chicken tenderloins, and make a quick sauce with pantry staples. You still get all the flavor without the extra fuss.
Why You’ll Love Cashew Chicken Stir Fry
Ingredients for Cashew Chicken Stir Fry
Here’s what goes into this easy chicken stir fry and why each ingredient matters.
Chicken tenderloins (1 to 1.5 lbs): Cook quickly and stay tender and juicy
Broccoli (1 large head): Adds crunch, color, and classic stir-fry texture
Microwavable jasmine rice (1 package): Fast shortcut that saves time on busy nights
Low-sodium soy sauce (⅓ cup): Salty, savory base of the sauce
Sesame oil (1 tablespoon): Adds rich, nutty flavor that tastes like takeout
Rice wine vinegar (3 tablespoons): Brightens and balances the sauce
Brown sugar (3 tablespoons): Adds sweetness to balance the saltiness
Garlic powder (½ tablespoon): Easy garlic flavor without chopping
Ginger powder (½ tablespoon): Warm, cozy flavor that makes the sauce pop
Water (¼ cup): Helps thin and stretch the sauce
Cornstarch (1 tablespoon): Thickens everything into that glossy stir-fry sauce
Unsalted cashews (1 cup): Buttery crunch and extra protein
How to Make Cashew Chicken Stir Fry
- Cut the chicken tenderloins into 1-inch pieces and place them in a medium bowl.
- In a small bowl, whisk together soy sauce, sesame oil, rice wine vinegar, garlic powder, ginger powder, and water.
- Pour half of the sauce over the chicken and let it marinate for 5 to 10 minutes. Save the rest for later.
- While the chicken marinates, cut the broccoli into small florets.
- Heat a large skillet over medium heat and add about ½ tablespoon olive oil. Add the chicken and cook for about 3 minutes per side until cooked through. Remove from the skillet and set aside.
- Add the broccoli to the same skillet and sauté for 2 to 3 minutes. Add a splash of water if needed to lightly steam and prevent burning.
- Whisk the cornstarch into the reserved sauce until smooth. Pour the sauce into the skillet with the broccoli. Stir and let it thicken.
- Add the cashews and cooked chicken back into the pan. Toss everything together and cook for an additional minute, until coated.
- Microwave the jasmine rice according to package directions.
- Serve the stir-fry over rice and enjoy.
Pro Tips for the Best Stir Fry Texture
- Do not overcrowd the pan. Cook the chicken in a single layer so it gets that nice golden sear.
- Add the cornstarch at the end only. If you add it too early, the sauce can get gummy.
- Slightly undercook the broccoli so it stays bright and crisp, not mushy.
Easy Vegetable Swaps and Add-Ins
This recipe is super flexible. Use what you’ve got. This is one of those clean-out-the-fridge dinners, and it always works.
Great veggie additions include:
Bell peppers
Mushrooms
Snow peas
Zucchini
Snap peas
Spinach
Green onions
What to Serve With Cashew Chicken
We usually keep it simple:
Jasmine or brown rice
Fried rice
Cauliflower rice
Egg rolls
Steamed edamame
A quick cucumber salad
More Easy One-Skillet Dinners You’ll Love:
- Chicken and Orzo with Veggies
- Creamy Mushroom Chicken and Rice
- Mongolian Beef Noodles with Ground Beef
- Alfredo Ground Beef Pasta
- Shrimp and Chicken Fried Rice
Make Ahead and Meal Prep Tips
This recipe reheats beautifully, which makes it perfect for leftovers.
Store in the fridge up to 4 days
Keep rice separate if possible
Reheat with a splash of water to loosen the sauce
Lunch the next day is basically guaranteed.
Common Mistakes to Avoid
A quick cook is the secret to fresh flavor.
Overcooking the chicken
Crowding the pan
Adding too much sauce
Cooking the broccoli too long
Is Cashew Chicken Healthy?
Compared to takeout, absolutely.
This version uses lean chicken, less oil, and you control the sugar and sodium. Plus you get a good mix of protein, veggies, and healthy fats from the cashews.
It’s a feel-good dinner that still tastes indulgent.
FAQs about Cashew Chicken Stir Fry
Chicken and Broccoli Stir Fry with Cashews
This is one of those dinners that saves the day when life feels chaotic, and everyone is hungry right now. It’s simple, fast, and full of flavor. The kind of meal you can make on a Tuesday without thinking too hard. And honestly, when dinner tastes this good and only takes 30 minutes, takeout doesn’t stand a chance.
Pin this recipe for later!
Easy Cashew Chicken Stir Fry (Better Than Takeout)
Equipment
Ingredients
- 1.5 lb chicken tenderloins cut into bite-sized pieces
- 1 large head of broccoli
- 1 pouch microwaveable jasmine rice or leftover rice
- ⅓ cup low-sodium soy sauce
- 1 tbsp sesame oil
- 3 tbsp rice wine vinegar
- 3 tbsp brown sugar
- ½ tbsp garlic powder
- ½ tbsp ginger
- ¼ cup water
- 1 tbsp cornstarch
- 1 cup unsalted cashews
- sesame seeds toasted for garnish
Instructions
- Cut the chicken tenderloins into 1-inch pieces and place them in a medium bowl.
- In a small bowl, whisk together soy sauce, sesame oil, rice wine vinegar, garlic powder, ginger powder, and water.
- Pour half of the sauce over the chicken and let it marinate for 5 to 10 minutes. Save the rest for later.
- While the chicken marinates, cut the broccoli into small florets.
- Heat a large skillet over medium heat and add about ½ tablespoon olive oil. Add the chicken and cook for about 3 minutes per side until cooked through. Remove from the skillet and set aside.
- Add the broccoli to the same skillet and sauté for 2 to 3 minutes. Add a splash of water if needed to lightly steam and prevent burning.
- Whisk the cornstarch into the reserved sauce until smooth. Pour the sauce into the skillet with the broccoli. Stir and let it thicken.
- Add the cashews and cooked chicken back into the pan. Toss everything together and cook for an additional minute, until coated.
- Microwave the jasmine rice according to package directions.
- Serve the stir-fry over rice and enjoy.
