Cashew Chicken Stir Fry

Cashew Chicken Stir Fry

Cashew Chicken Stir Fry Stock Food Photo

© Nicole Branan | Image ID: 11-280

Full Size Image Dimensions: 4112 pixels by 6016 pixels


Recipe Notes: This easy stir-fry recipe is a great weeknight stand-by, I have made it literally hundreds of times. It works well with tofu instead of chicken as well and you can use almost any vegetable you like; bell peppers, broccoli, napa cabbage, you name it. 


Cashew Chicken Stir Fry

(by Nicole Branan)

serves 2


  • 1/4 cup sake
  • 3 tablespoons soy sauce
  • 2 garlic cloves, minced
  • 1 teaspoon freshly grated ginger (or 1/2 teaspoon ground ginger powder)
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sesame seeds
  • 1 teaspoon cornstarch
  • 1 large or 2 small chicken breasts, cut into bite-sized pieces
  • vegetable oil for frying
  • 1 bunch green onions, roughly chopped
  • 1/2 carrot, julienned
  • 1 chili pepper, sliced, ribs and seeds removed
  • 1/4 cup cashews



  • Add sake, soy sauce, garlic, ginger, sesame oil, sesame seeds and cornstarch to a small bowl that you can pour out of and whisk until combined. Set aside.
  • Heat a little bit of vegetable oil on high heat. Add the chicken and fry until brown on the edges, then remove from the pan and set aside.
  • Heat a little more vegetable oil in the pan and fry the vegetables in it (still on high heat). 
  • Add the cashews, then add the cooked chicken back to the pan and pour in the sauce.
  • Cook on high heat until the sauce turns translucent.
  • Serve with rice.


Image Description and Keywords: A white bowl filled with cashew chicken stir fry and vegetables in a bright setting. A pair of wooden chopsticks is lying next to the bowl. | stir-fry, nut, Asian, Chinese, onion, scallion, pepper, chili, sauce, soy sauce, fried, vertical, food, sesame, carrot, stock food photo, stock food image, stock photography, food photography
Roasted Carrots with Thyme

Roasted Carrots with Thyme

Tomato Tarts with Gruyere Cheese

Tomato Tarts with Gruyere Cheese