Cashew Chicken Stir Fry Recipe

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I have a simple way to make your own Chinese food staple right at home.  




  • 1 tbs. brown sugar
  • 3 tbs. chopped ginger
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 tbsp. corn starch
  • 1 c. whole roasted, unsalted cashews
  • ⅓ c. water chestnuts, chopped
  • 1 tbs. rice vinegar
  • 1 tbs. oyster sauce
  • ½ tsp. sesame oil
  • ½ c. low sodium soy sauce
  • 3tbs. vegetable oil
  • ¼ c. dry sherry
  • 6 boneless, skinless chicken thighs, diced
  • fresh cilantro
  • kosher salt
  • ground black pepper


  1. In a mixing bowl, combine brown sugar, vinegar, oyster sauce and sesame oil. blend in ¼ cup of the soy sauce and just 1 tablespoon of the ginger, then set aside.
  2. Place a large skillet with vegetable oil over medium-high heat. Season your chicken with salt and pepper and sauté in the skillet 5-7 minutes or until cooked through.
  3. stir in garlic, bell peppers and the remaining ginger, deglaze with sherry and scrape the skillet
  4. Add the sbowl mixture and bring to a boil.
  5. In a small bowl which cornstarch and remaining soy sauce together. Stir into boiling skillet.
  6. add cashews and water chestnuts. pour in ¼ cup water and cook one additional minute. Garnish with cilantro.