Asian Cashew Chicken Stir Fry

Asian Cashew Chicken Stir Fry is a favorite that has deep flavor. This is filled with chicken slices, and soy based sauce, delicious vegetables, and those wonderful Cashew! Don’t miss the Chinese restaurant – make this dish to surprise your family and friends!

Asian Cashew Chicken Stir Fry

Asian Cashew Chicken Stir Fry

One of my favorite Chinese take-out menu items has always been Chicken and Broccoli. SO, once I learned to make it at home, I made it a lot. I added a few of my own touches to make this unique. Here are some tips for you.

Thinly Sliced Chicken. The first thing I learned was how to make those thin slices of chicken. You have to have a very sharp knife. Then you hold the knife at about a 45º angle and start slicing at what I call the tail end, the thinner end that comes to a point. Slice pieces about halfway up until the breast starts to get thicker. Slice this thicker part in half and finish slicing.

Cashews. I love the flavor this adds to the meal. Cashews have a nutty, butter flavor that lends very nicely to the other ingredients.

Broccoli Florets. I cut these to the roughly the size of the tip of my thumb. I want a little bit in each bite without having the entire bit be this huge piece of just broccoli.

Flour Coating. Most take-out items do not have the chicken pieces coated in flour. However! This is a must, even if you need to use a gluten free or other flour. The flour coating absorbs the sauce and greatly intensifies the flavor.

Cornstarch. The cornstarch is the thickener for the sauce. But it you add it directly to the dish, it will clump up. You need to premix it with some water. I typically use equal parts of water and cornstarch in a small bowl, and I use a mini whisk or fork to mix them. This is called a “slurry.” I then slowly drizzle the slurry around the dish, continually mixing as I go. Once it’s all in, I immediately stir everything together. Turn up the heat at this point and keep stirring. You’ll see the sauce thicken. You can always add more if you want the sauce thicker.

What Ingredients Are in Asian Cashew Chicken Stir Fry?

• Chicken Breast, Boneless/Skinless, thinly sliced
• Cashews
• Canola Oil
• Flour
• Broccoli Florets
• Onions
• Fresh Garlic
• Soy Sauce
• Cornstarch
• Water
• Salt and Pepper to taste
• Green Onions, sliced for garnish
• Sesame Seeds for garnish

Ingredient Notes & Substitutions

Chicken Breast – you can substitute boneless/skinless chicken thighs.

Cashews – I love the butter flavor these add, but you leave them out or sub with peanuts.

How Is Asian Cashew Chicken Stir Fry Made?

1. In a medium or large skillet, heat 2 tablespoons of canola oil over medium-high heat. Add the bell peppers and
2. Place the flour in a shallow dish or plasticware. Slice thin pieces off the chicken breast by holding the knife on a 45° angle.
3. In a medium or large skillet or wok, heat 2 tablespoons canola oil over medium-high heat.
4. Season the sliced with salt and pepper. Dredge the chicken slices in the flour and place in the hot skillet. Cook on both side until the pieces are all cooked through with a little browning, about 5 minutes. Remove to a plate and cover with foil.
5. Note: if you need to cook the chicken in batches, use another 2 tablespoons of canola to cook the second batch.
6. While the chicken is cooking, place a small skillet on medium-low heat. Add the cashews and stir from time to time. When you notice the cashews looking wet, remove them from the heat.
7. Add 2 more tablespoons of canola oil to the skillet. Add in the broccoli and onions and season with salt and pepper. Cook until slightly soft, about 5 minutes.
8. Next, add in the garlic and stir for about 2 minutes. Then pour in the chicken stock and soy sauce.
9. In a small cup or bowl, mix the cornstarch and water and pour that in the pan. Add the chicken back in. Mix everything thoroughly.
10. Raise the temperature to high and the cornstarch will cause the sauce to thicken. Be sure to stir it so it doesn’t clump up. Add in the cashews and stir.
11. Serve with rice and top green onions & sesame seeds.

What Can I Serve with Asian Cashew Chicken Stir Fry?

A number of toppings work well with this. Here are some options I like to use:

• Rice

What Can I Do with the Leftovers?

The leftovers will keep nicely in fridge for us to 3-4 days. These reheat nicely on the stove or in the microwave.

Can I Freeze Asian Cashew Chicken Stir Fry?

Yes, this will keep well frozen for up to 6 months. Thaw on the counter or in the microwave. You can reheat this on the stove (preferred method) or in the microwave.

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Asian Cashew Chicken Stir Fry

Course Main Course

Cuisine Asian

Keyword Asian, broccoli, cashews, chicken breast, stir fry

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

• 1.5 pounds Chicken Breast, Boneless/Skinless, thinly sliced
• 1 cup Cashews
• 4-6 Tablespoons Canola Oil
• 1/2 cup Flour
• 2 cup Broccoli Florets, cut small
• 1 cup Onions, slices
• 1 Tablespoon Fresh Garlic, minced (about 3 large cloves)
• 1 cup Chicken Stock
• 1/4 cup Soy Sauce
• 1 Tablespoon Cornstarch
• 1 Tablespoon Water
• Salt and Pepper to taste
• Green Onions, sliced for garnish
• Sesame Seeds for garnish

Instructions

1. Place the flour in a shallow dish or plasticware. Slice thin pieces off the chicken breast by holding the knife on a 45° angle.

2. In a medium or large skillet or wok, heat 2 tablespoons canola oil over medium-high heat.

3. Season the sliced with salt and pepper. Dredge the chicken slices in the flour and place in the hot skillet. Cook on both side until the pieces are all cooked through with a little browning, about 5 minutes. Remove to a plate and cover with foil.

   Note: if you need to cook the chicken in batches, use another 2 tablespoons of canola to cook the second batch.

4. While the chicken is cooking, place a small skillet on medium-low heat. Add the cashews and stir from time to time. When you notice the cashews looking wet, remove them from the heat.

5. Add 2 more tablespoons of canola oil to the skillet. Add in the broccoli and onions and season with salt and pepper. Cook until slightly soft, about 5 minutes.

6. Next, add in the garlic and stir for about 2 minutes. Then pour in the chicken stock and soy sauce.

7. In a small cup or bowl, mix the cornstarch and water and pour that in the pan. Add the chicken back in. Mix everything thoroughly.

8. Raise the temperature to high and the cornstarch will cause the sauce to thicken. Be sure to stir it so it doesn't clump up. Add in the cashews and stir.

9. Serve with rice and top green onions & sesame seeds.