Cashew Chicken and Vegetables makes a perfect healthy meal prep options or an easy weeknight dinner. This chicken stir-fry is easily customisable with your favourite vegetables and comes together in under 30 minutes. And the garlic sauce that sits over the cashews and chicken - NEXT LEVEL!
If you're after other Fakeaway recipes, then check out my Best Asian Fakeaway Recipes, or there's my favourites like my Chicken Pad Thai, Tofu Pad See Ew and Chinese Lemon Chicken.
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Why you'll love this recipe
This recipe is seriously better than takeout cashew chicken and can be made in one pan - always a winner in my books as it means less clean up.
Here's why you'll love it:
- Cashew nuts. The nuts in the chicken stir-fry and used to add on top, add a perfect crunch and rich flavour to the cashew chicken stir-fry.
- Better than takeout. It's faster, healthier, and more customisable. Plus, it makes a perfect meal prep (tips in the post).
- Garlic sauce marinade. If you're a fan of garlic, you will love this cashew chicken marinade.
- Tender chicken. I'm not one for tough stir-fry chicken tossed over rice, I'm all about the succulence and I've given you the tips for not having tough stir-fry chicken.
Ingredients
Chicken stir fry ingredients
Chicken breast. This is the classic protein for a chicken stir fry. You could also use thigh as this is typically a bit juicier and less tough (but I have given you tips on how to make the breast less tough if this is your chosen option.
Vegetables. Choose your favourites. A recommended must is onion and garlic as these are flavour bombs. My favourites include zucchini, capsicum (pepper) and carrots).
Cashews. Cashews with chicken stir fry add a crunch and rich, nutty flavour. Substitute for other nuts for a different flavour or if you have allergies.
Cornflour (Cornstarch). This serves multiple purposes in this cashew chicken stir fry. It's used to help tenderise the chicken breast, as well as thicken the cashew marinade.
Cashew chicken sauce ingredients
Soy sauce. This forms the base of the savoury profile. I would recommend a low-sodium option if you are concerned about salt intake.
Hoisin. This adds a touch of sweetness and depth to the sauce, but you can omit if unavailable.
Mirin/Chinese cooking wine. This ingredient enhances the umami flavour in the dish. If you don't have either, a splash of dry sherry can be used as a substitute.
Garlic. Fresh garlic is essential for the garlic cashew chicken as that's what it's known for.
Sesame oil. This adds to the nutty-ness of the dish, but you could use another oil as a substitute.
Sweet chilli. This is optional, but it does add a nice amount of sweet and spicy heat to the dish.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make cashew chicken
- Begin rice
You can cook the rice as you desire, if you wish to use my method, I recommend starting this before preparing the ingredients so it has time to rest.
Add rice and water to a small pot and let it come to a boil. Then, set a timer for 10 minutes. After, remove from heat and put lid on, allowing it to rest for another 10 minutes. The rice should be nice and fluffy after this time. Don't break it up with a fork or utensil until AFTER it has rested. - Prepare ingredients
While the rice is cooking, mix sauce ingredients together. Slice the vegetables, dice the onion, and chop chicken into 1-inch chunks.
Add chicken to a large bowl and add 1 tablespoon of the sauce and cornflour to the diced chicken. The cornflour on the chicken creates a barrier that can help retain moisture during cooking, leading to a juicier and more tender chicken.
Toss and let it marinade for 10 minutes. - Cook stir fry
Heat up the oil in a large wok or large and deep pan on medium heat. Add onions and cook until fragrant (this will take approximately 5 minutes).
After the onion is fragrant, add the chicken and let the outside turn white (the chicken will take about 5 minutes to stir fry, but don't worry if it's not cooked all the way through). Then add the rest of the vegetables and give it a good mix for a couple of minutes until they are lightly tenderised. - Add sauce
Add the sauce to the pan with the rest of the ingredients and allow it to come to a simmer. Then, reduce the heat and add ½ the cashews nuts into the chicken wok stir fry and stir.
- Serve
Add a serving of rice to a plate or bowl (or a container if you're meal prepping the chicken stir fry).
Garnish with the rest of the cashews and spring onion (optional, but delicious!)
Substitutions and variations
Protein. Tofu (firm or extra-firm) is fantastic for a vegetarian cashew stir fry dish. You could also use other cuts of chicken (such as boneless chicken thighs).
Frozen vegetables. If you're short on time, get some pre-cut frozen vegetables that you can just toss straight into the wok. Cashew chicken stir fry with frozen vegetables is a fast and convenient option, lowering the barrier to a healthy meal prep option.
Nuts. Change the nuts depending on your flavour preference and budget options. You could also use sunflower seeds for a nut-free alternative.
Rice. If you're in a bind and need to quickly get some grains to balance this meal out, consider microwave rice pouches. They are fantastic to have on hand (particularly if you've frozen this meal and are doing a quick reheat).
Meal prep and leftovers
Cashew chicken stir fry is a fantastic balanced meal prep option because it includes a bunch of vegetables, a good amount of protein and carbohydrates from the rice. I've also included some sneaky pineapple in the photo above because I'm one of those crazy people who likes sweetness in their savoury dishes.
Oh whoops, lost my train of thought... Plus, the cashews are a healthy fat, keeping you satiated for longer. Here are some meal prep tips!
Storing
After cooking, let the Cashew Chicken cool completely at room temperature for no more than 2 hours. This prevents bacterial growth.
Divide the cooled Cashew Chicken into individual serving containers for easier grabbing and go lunches or dinners.
Transfer the portions to airtight containers or resealable bags. This prevents drying out and absorbing fridge odours. I recommend glass containers as this also prevents plastic leakage in the microwave. I've linked these above in recommended equipment.
Leftover Cashew Chicken can be safely stored in the refrigerator for up to 3-4 days.
Reheating
Stove. For the best texture and warmed-through consistency, reheat individual portions in a skillet over medium heat. Add a splash of water or broth to prevent drying out, stirring occasionally until heated through.
Microwave. While not ideal for maintaining the best texture, a microwave can be a quick option. Transfer a single serving to a microwave-safe bowl and heat on medium power on 1 minute intervals (for approx. 3 minutes), stirring each time. Be aware that microwaving can cause uneven heating.
Freezing
For optimal freezing and thawing, consider dividing the Cashew Chicken into individual serving sizes and keeping the rice and cashew chicken separate (this prevents the rice from going mushy from the sauce).
Store in airtight containers, ziplock bags, vacuum sealer or souper cubes (all linked above). Frozen Cashew Chicken can be stored safely for up to 3 months.
To thaw, place the cashew chicken with vegetables in the refrigerator overnight. If looking for a quicker thaw, submerge in tap water for approx 1-2 hours (change water every 30 minutes).
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, cashew chicken can be frozen! It's a great meal prep option. Divide the cooled leftover Cashew Chicken into individual serving containers (or zip-lock bags, vacuum sealer bags or souper cubes) for easier reheating and defrosting later. Label with the date and freeze for up to 3 months.
There are a few reasons why your stir-fry chicken might be tough:
Overcooking. Chicken cooks quickly, so be mindful of cooking time. Aim for a golden brown exterior and slightly opaque center for juicy and tender chicken.
Marinating. Marinades with highly acidic ingredients (like lemon juice or vinegar) can tenderize chicken, but leaving it in too long can backfire and make it tough.
Improper Cutting. Slicing chicken breasts against the grain (the direction of the muscle fibers) creates shorter fibers, resulting in a more tender texture.
Can you make chicken stir fry with frozen vegetables?
Absolutely! Frozen vegetables are a convenient option for stir-fries. Here's what to keep in mind:
Thaw or Partially Thaw. Frozen vegetables tend to release excess moisture when cooked. To avoid a watery stir-fry, thaw them completely or partially before adding them to the pan.
Cooking Time. Frozen vegetables cook faster than fresh. Adjust the cooking time accordingly to avoid overcooking.
Properly stored cooked chicken can last in the refrigerator for up to 3-4 days. Here are some tips for safe and delicious meal prep chicken:
Cooling Down. Cool cooked chicken completely at room temperature for no more than 2 hours before storing.
Portion Control. Divide chicken into individual serving containers for easier grabbing and go meals.
Airtight is Best. Use airtight containers or resealable bags to prevent drying out and absorbing fridge odours.
Label and Date: Label each container with the date it was cooked.
By following these tips, you can enjoy your meal prep chicken throughout the week!
Other chicken stir-fry recipes
- Lemon Chicken (Homemade Asian Lemon Sauce)
- Honey Soy Chicken
- Chicken Teriyaki Stir Fry
- Spicy Chicken Pad Thai
- Honey Dijon Mustard Chicken
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Easy Cashew Chicken with Rice Recipe
Ingredients
Ingredients (stir fry)
- 500 g chicken breast cut 1inch pieces
- 1 onion diced
- 1 small zucchini sliced
- 1 red capsicum sliced
- 2 carrots peeled & sliced
- 110 g (¾ cup) cashews
- 15 ml (1 tbsp) avocado or peanut oil (or other HIGH heat oil) (See Note 1)
- 8 g (1 tbsp) cornflour
Ingredients (sauce)
- 60 ml (¼ cup) soy sauce (See Note 2)
- 65 g (¼ cup) hoisin sauce
- 30 ml (2 tbsp) sweet chilli sauce optional, adjust to spice preferences
- 60 ml (¼ cup) mirin or Chinese cooking wine (subs Note 3)
- 3 cloves garlic minced, (Subs Note 4)
- 15 ml (1 tbsp) sesame oil (subs Note 4)
Rice (cooked your way or see my top tips)
- 185 g (1 cup) jasmine rice
- 480 ml (2 cups) water
Instructions
Begin rice
- Cook rice as you desire or follow my instructions below or there's more in a specific post which includes different methods.
- To a small pot, add the rice and water. Allow it to come to the boil and then set a timer for 10 minutes. After 10 minutes, remove from heat and put the lid on, rest for another 10 minutes.
Prepare ingredients
- While the rice is cooking, mix sauce ingredients together. Add 1 tablespoon of sauce and the cornflour to the diced chicken. Toss and let it marinade for 10 minutes.
Cook stir fry
- Heat up ½ the oil in a wok or large pan on medium heat. Add onions and cook until fragrant (approx. 5 minutes).
- Add the remainder of the oil and then the chicken. Allow the outside to turn white (approx. 5 minutes).
- Add the rest of the vegetables and give it a good mix. Cook for 5 minutes.
- Add the sauce and allow it to come to a simmer, reduce heat and add ½ the cashews. Stir.
Serve
- Serve the stir fry with the rice, garnish with the rest of the cashews and spring onion (optional)
- See post for meal prep and leftovers information.
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