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The best cashew chicken stir fry recipe.

Cashew Chicken Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top
  • Cuisine: Asian Inspired


Cashew Chicken Stir Fry – a delicious and easy weeknight dinner option the whole family will love! Serve with cauliflower rice for a Paleo/Whole30 option or serve with your favorite rice! Either way it is sure to be hit! 



Chicken Stir Fry:

  • 23 tablespoons olive or avocado oil, divided
  • kosher salt and ground black pepper
  • 11.5 lbs boneless, skinless chicken breasts, cut into cubes
  • 1 tablespoon (or more) garlic, minced
  • 1 teaspoon ginger, grated
  • 1 sweet yellow onion, chopped
  • 1 red bell pepper, cut into bite-sized pieces
  • 3 stalks celery, cut into 1-inch pieces
  • 4 cups broccoli florets
  • (optional) 1 pint mushrooms, sliced 
  • 1/41/2 cup cashews, roughly chopped 


  • 1/23/4 cup chicken broth 
  • 1/4 cup coconut aminos (or soy sauce)
  • 1 teaspoon garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 3/4 teaspoon arrowroot or tapioca flour


  1. Cook chicken: Bring large cast iron skillet to medium-high heat. Add 1 tablespoon olive oil and swirl the pan to coat.  Add chicken pieces and sprinkle with kosher salt and ground black pepper. Flip and stir chicken, as needed, allowing it to fully cook (turn down heat, as needed), about 7-10 minutes. Remove chicken from pan and set aside. 
  2. Sauté vegetables: In the same skillet, add another tablespoon of olive oil and swirl to coat. Add garlic and ginger, letting cook and become aromatic, about 1-2 minutes.  Add broccoli, red bell pepper, celery, onions, and mushrooms (if using). Sprinkle with a little kosher salt and ground black pepper. Let cook, stirring occasionally, about 2-3 minutes. Remove vegetables from the pan and set aside. 
  3. Make the sauce: Meanwhile, combine chicken broth, coconut aminos, garlic, rice vinegar, and sesame oil in a medium bowl, whisk to combine. 
  4. Heat the sauce: In the same cast iron skillet, add the sauce mixture and bring to a light simmer. Add arrowroot and whisk constantly until the sauce begins to thicken, about 2-4 minutes.  
  5. Toss: Once sauce begins to thicken, add back in the cooked veggies and chicken. Stir to combine. Toss in cashews and stir. 
  6. Serve immediately.


  • Whole30/Paleo: Serve with cauliflower rice if Whole30/Paleo.
  • Other serving suggestions: Serve with regular rice otherwise!
  • Veggies: feel free to add any other veggies you like, frozen work too! 
  • Storage: place in an airtight container in the fridge for 4-5 days.
  • Nutrition info: has been calculated for the stir fry only, not the rice.


  • Serving Size: 6oz
  • Calories: 391
  • Sugar: 6.8 g
  • Sodium: 541.2 mg
  • Fat: 18.1 g
  • Carbohydrates: 26.4 g
  • Protein: 32.8 g
  • Cholesterol: 83.4 mg