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This cashew chicken stir fry has become my weeknight superhero recipe when I need something delicious and satisfying without spending hours in the kitchen. The combination of tender chicken, crisp vegetables, and crunchy cashews all wrapped in that savory-sweet sauce creates the perfect balance of flavors and textures.
I first created this recipe during a particularly busy work week when I was craving Chinese takeout but didn't want to spend the money. My family was so impressed they requested it twice the following week, and it's been in our regular rotation ever since.
Ingredients
- Chicken breasts the protein foundation of this dish, becomes incredibly tender thanks to the special marinating technique
- Egg white the secret to that silky, velvety texture you find in restaurant Chinese dishes
- Cornstarch creates a protective coating that keeps moisture in and makes the sauce cling to every piece
- Bell peppers provide bright color, sweet flavor, and essential vitamin C
- Broccoli florets add nutritional value and a pleasing textural contrast
- Garlic forms the aromatic base that elevates the entire dish
- Soy sauce contributes that essential umami flavor foundation
- Hoisin sauce brings a complex sweet and savory element that makes the sauce irresistible
- Sesame oil just a touch adds that authentic nutty finish
- Roasted cashews provide the signature crunch and buttery richness
Step-by-Step Instructions
- Marinate the Chicken
- Whisk egg white, cornstarch, soy sauce, and oil in a bowl until smooth. Add your chicken pieces and gently stir until each piece is thoroughly coated. Allow this mixture to rest for 10 minutes while you prep other ingredients. This velveting technique is what gives Chinese restaurant chicken that incredibly tender texture.
- Heat Your Wok
- Bring your wok or large skillet to medium high heat before adding the oil. You want it hot enough that a drop of water sizzles immediately when it hits the surface. This high heat is crucial for proper stir frying and prevents the chicken from stewing in its own juices.
- Cook the Chicken
- Add your marinated chicken pieces to the hot oil, spreading them out in a single layer if possible. Let them sear for about 30 seconds before stirring. Continue cooking for 5 to 7 minutes, stirring occasionally until the chicken pieces are fully cooked with no pink remaining. The cornstarch coating will create a light golden exterior.
- Add the Vegetables
- Toss in your bell peppers and broccoli, stirring constantly for about 3 to 4 minutes. You want them to retain some crispness, so be careful not to overcook. The broccoli should turn bright green and the peppers should soften slightly but still have some bite to them.
- Create the Sauce
- Add the minced garlic and stir constantly for one minute until fragrant. Pour in your soy sauce and hoisin sauce mixture, then drizzle with sesame oil. Toss everything together so each piece is glistening with sauce. The heat will reduce the sauce slightly, allowing it to coat everything beautifully.
- Finish with Cashews
- Add the roasted cashews last, gently folding them in to preserve their crunch. They should get just enough time to warm through and absorb a hint of the sauce without becoming soggy.
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My absolute favorite part of this recipe is the cashews. I discovered that toasting them in a dry pan for just 2 minutes before adding them to the stir fry amplifies their nutty flavor tremendously. My daughter always helps me count them into the pan, making sure we have exactly enough for everyone to get their fair share!
Make-Ahead Options
This cashew chicken stir fry actually tastes even better the next day after the flavors have had time to meld. You can easily prepare the entire dish up to two days ahead and store it in an airtight container in the refrigerator. When reheating, add a splash of water or chicken broth to refresh the sauce, and warm gently over medium heat until just heated through to preserve the texture of the vegetables.
For even quicker weeknight prep, you can marinate the chicken and chop all vegetables up to 24 hours in advance. Store everything separately in the refrigerator, and your cooking time will be reduced to just about 15 minutes when you're ready to make dinner.
Perfect Pairings
This stir fry is wonderfully versatile when it comes to serving options. For a traditional approach, pair it with steamed jasmine or basmati rice to soak up the delicious sauce. If you're looking for a lower-carb option, cauliflower rice works beautifully.
For a complete Chinese-inspired feast, serve alongside vegetable spring rolls and a simple cucumber salad dressed with rice vinegar and a touch of sugar. Hot and sour soup also makes an excellent starter when serving this as part of a larger meal.
The Secret to Restaurant-Quality Stir Fry
The most important factor in creating restaurant-quality stir fry at home is preparation. In professional kitchens, this cooking style is called "mise en place" meaning "everything in its place." Have all ingredients chopped, sauces mixed, and tools ready before you heat your wok.
Temperature control is equally crucial. Your wok should be hot enough that food sizzles immediately but not so hot that it burns. If you notice ingredients starting to burn rather than brown, adjust your heat accordingly.
Finally, timing is everything. The entire cooking process happens quickly, so stay attentive and keep ingredients moving. This prevents burning and ensures even cooking. Remember that vegetables should remain somewhat crisp, offering textural contrast to the tender chicken.
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Commonly Asked Questions
- → What makes the chicken so tender in this stir fry?
The velveting technique—marinating chicken in egg white, cornstarch, soy sauce, and oil—creates an incredibly tender texture by forming a protective coating that seals in moisture during high-heat cooking. This traditional Chinese technique is the secret to restaurant-quality chicken that stays juicy and silky.
- → Can I substitute the cashews with other nuts?
Absolutely! Almonds, peanuts, or even sunflower seeds work beautifully as alternatives to cashews. For maximum flavor, try toasting your chosen nuts or seeds in a dry pan for 30 seconds before adding them to the stir fry.
- → How do I keep the vegetables crisp in my stir fry?
The key is adding vegetables later in the cooking process and using high heat for a short time. Add bell peppers and broccoli after the chicken is nearly cooked, and stir-fry just until they're tender-crisp (about 3-4 minutes). Overcooking is the enemy of crisp stir-fried vegetables.
- → Can I make this dish ahead of time?
Yes! This cashew chicken actually develops more flavor overnight. Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or chicken broth to refresh the sauce, and warm gently on the stovetop for best results.
- → How can I make this stir fry saucier?
For a saucier version, add 2-4 tablespoons of chicken broth or water when you add the soy sauce and hoisin. For extra richness, mix 1 teaspoon of cornstarch with the added liquid before pouring it in—this will create a thicker, glossier sauce that clings beautifully to the ingredients.
- → What's the best pan to use for stir frying?
A wok is traditional and ideal because its high sides and shape allow for quick tossing without ingredients spilling out. However, any large skillet with high sides works well too. The key is using a pan that can maintain high heat and provides enough space to stir ingredients without crowding.