Dinner

Chicken Stir-Fry with Cashews and Vegetables Recipe

ByClara Bennett March 25, 2026March 25, 2026

Introduction

This chicken stir-fry is a quick and flavorful meal perfect for busy weeknights. Packed with vibrant vegetables and a savory-sweet sauce, it’s both nutritious and satisfying.

A close-up view of a stir-fry in a large silver pan, showing three main layers: the bottom layer is a dark brown glossy sauce, the middle layer consists of light to dark brown cooked chicken pieces with a slightly crispy texture, scattered evenly through the dish, and the top layer features bright green broccoli florets, red and yellow bell pepper chunks, and light brown cashew nuts, all mixed together. A wooden spatula with a rich brown color rests on the left side, slightly lifting some broccoli and chicken. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup reduced-sodium soy sauce
2 tablespoons honey
2 teaspoons toasted sesame oil
1 tablespoon canola oil
1 head broccoli, cut into small florets
1 bell pepper, seeds and ribs removed, chopped
2 garlic cloves, finely chopped
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1/3 cup raw cashews
Freshly ground black pepper, to taste

Instructions

Step 1: In a small bowl, whisk together the soy sauce, honey, and toasted sesame oil until well combined.
Step 2: Heat the canola oil in a large skillet over high heat. Add the broccoli, bell pepper, and garlic, stirring frequently, and cook until the vegetables soften, about 5 minutes.
Step 3: Add the chicken pieces to the skillet. Cook, tossing occasionally, until the chicken is golden brown and cooked through, about 8 minutes.
Step 4: Stir in the raw cashews and season with freshly ground black pepper.
Step 5: Pour the sauce mixture into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens, about 5 minutes.

Tips & Variations

For extra crunch, toast the cashews in a dry pan before adding them to the stir-fry.
Swap out broccoli and bell pepper for your favorite vegetables like snap peas, carrots, or mushrooms.
Add a splash of rice vinegar or a pinch of red pepper flakes for additional tang or heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overcooking to keep the chicken tender and vegetables crisp.