Easy Cashew Chicken Stir Fry Recipe

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This cashew chicken stir fry is a guaranteed crowd-pleaser, in just minutes, you’ll create a delightful balance of savory, sweet, and nutty notes that will leave you craving more. It has a simple yet flavorful sauce coating every bite. Prepare to be amazed by how effortlessly this dish comes together, making it the perfect go-to recipe for busy weeknight dinners.

The Most Important Tip for This Recipe

It is important that you follow the sequence that I’ve shown you in the following video (IG reel). This will ensure that you won’t be using too much vegetable oil, less mess, and less cleaning time for your wok. I hope you trust me on this as I learned it a hard way!

Assemble cashew chicken
Assemble cashew chicken
Easy Chicken Cashew

Easy Cashew Chicken Stir Fry Recipe

Mary Thatcher
In just minutes, you'll create a delightful balance of savory, sweet, and nutty notes that will leave you craving more. Follow my step by step for chicken cashew stir fry.
5 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course dinner, lunch, Main Course
Cuisine asian, Chinese, thai
Servings 4
Calories 414 kcal



  • 350 grams chicken breast or up to a pound of chicken
  • 2 dried Gaujillo chili or any large and not spicy chilies
  • 2 green onion
  • 1 yellow onion
  • ¼ -½ cup cashew nuts
  • ½ cup all purpose flour
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • tbsp sugar
  • cup vegetable oil for frying


Prepare ingredients
  • Make the sauce and set it aside. In a small bowl mix sugar, soy sauce, and oyster sauce together. Stir it well and set aside.
  • bell peppers
    Prepare vegetables: chop spring onions about an inch long separate the white and green parts. Chop bell peppers and yellow onions into bite sizes. Cut the large dried chilis and shake the seeds out. Set them aside.
  • floured chicken
    Prepare the chicken: cut the chicken breast in to bite sizes and coat it with flour. Don't worry if the coating is not very thick. Just dump the flour on to the chicken and quickly mix them with your hands.
Fry the Ingredients in Orders
  • Use medium -high heat. Make sure to do this in the following orders to not waste too much oil and to be able to clean your wok easily. In a wok, heat the vegetable oil. Use medium heat the whole time. Check to see if the oil is hot buy sticking a fork or chopstick in the wok. If you see the bubbles around the chopstick, then it’s hot enough.
  • Fried cashew nuts
     Fry the cashew nuts for about 30 seconds. Once you start seeing a little golden brown, start taking them out right away. They will keep cooking on you plate a little bit after that.
  • Dried chilies
    Fry the dried chili 10 seconds. It will become fragrant quickly. Don’t burn it.
  • fried chicken cubes
    Fry the chicken about 10-15 minutes. Once you can use a fork to cut through it easily, it’s done. Now this is when you will start seeing some stuff stick in the wok.
  • Fried peppers and onion
    Fry the yellow onion and bell peppers about 2 minutes. This is when the vegetables will absorb whatever is sticking to your wok. We don’t need the vegetables to be completely cooked.
  • Assemble cashew chicken
     Heat the sauce and mix: Wipe the wok with a paper towel. Pour the sauce mixture into the wok and heat it up for about 1-2 minutes to let the sauce thicken a little bit. Throw the fried chicken in and mix the sauce followed by the vegetables, cashew nuts, fried dried chilies, and the white part of spring onions.
  • Garnish with the green part of the spring onion and serve with rice. Enjoy!


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Serving: 1cupCalories: 414kcalCarbohydrates: 26gProtein: 24gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 56mgSodium: 982mgPotassium: 482mgFiber: 1gSugar: 10gVitamin A: 87IUVitamin C: 4mgCalcium: 25mgIron: 2mg
Keyword chicken cashew
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