Chicken and Cashews Stir Fry
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If there’s one thing I’ve learned from cooking all these years, it’s that an easy stir fry is always a win. This Chicken and Cashews Stir Fry is fast, customizable, and packed with sweet, savory, and crunchy goodness thanks to juicy mandarin oranges and toasted cashews. You can even make this takeout-style dinner in under 30 minutes!
Sheila’s Recipe Snapshot
I’ve made more chicken stir fries than I can count, because they’re one of those reliable, clean-out-the-fridge dinners that never let you down.
When you’ve got chicken thawed and a wok that needs to be used, stir fry just makes sense! It’s quick, forgiving, and easy to tweak based on what you’ve got on hand.
This chicken and cashew stir-fry stands out as one of my favorites for its flavor combination. The crunchy cashews add richness, the tender chicken soaks up the savory sauce, and then there’s the mandarin oranges.
I know it might sound unexpected, but that pop of citrusy sweetness is downright delicious and balances everything beautifully!
Ingredient Notes for Orange Chicken Cashew Stir Fry
- White Rice | My instant pot white rice is perfect for this dish.
- Mandarin Oranges | Use canned mandarins for a juicy pop of flavor!
- For the Sauce | You will need chicken broth, soy sauce, honey, cornstarch, and sesame oil to make the sweet and savory sauce! Feel free to use low sodium soy sauce or tamari if you prefer.
- Canola Oil | A neutral oil perfect for high-heat stir-frying.
- Chicken Breast Tenders | Lean, quick-cooking, and easy to cut into bite-size pieces.
- Roasted Cashews | Crunchy, rich, and essential for texture! Avoid raw cashews since they won’t have as much flavor.
- Garlic | For a deep, savory flavor.
- Sugar Snap Peas or Snow Peas | Crisp, fresh, and slightly sweet! I love them in stir fry!
- Sweet Onion | For added flavor and texture.
- Scallions & Sesame Seeds | As garnish!
Variations and Substitutions
- Swap the protein: Use shrimp, thin-sliced pork, or even rotisserie chicken to save time.
- Make it spicy: Add a pinch of red pepper flakes or a drizzle of chili garlic sauce.
- Go gluten-free: Use tamari or coconut aminos instead of regular soy sauce.
- Use fresh citrus: Fresh orange or clementine segments can be used in place of canned mandarins if you have them.
One reason why I love making chicken stir fry recipes is that it’s a great way to use leftover veggies in the fridge. Here are a few ingredients you may like adding to the basic recipe:
- Red bell pepper
- Mushrooms
- Broccoli florets
- Asparagus
- Green Beans
- Baby Corn
- Frozen stir fry veggies
- Add some fresh orange zest for a more intense flavor
- Substitute brown rice or quinoa for the white rice
- Or skip the rice altogether and serve over udon noodles!
How to Make Chicken Stir Fry With Cashew Nuts
This recipe comes together quickly, so it helps to have everything prepped and ready before you turn on the stove.
PREP THE SAUCE. First off, prepare the rice. Drain the mandarin oranges, reserving 2 tablespoons of liquid, and set aside. In a small bowl, whisk together the reserved liquid with the chicken broth, soy sauce, honey, cornstarch, and sesame oil until smooth.
SEAR THE CHICKEN & CASHEWS. In a wok or large skillet, heat 2 tablespoons of canola oil over medium-high heat. Season the chicken with the salt and pepper, then add it to the wok with the cashews and garlic. Sauté for 3 minutes, until the chicken is no longer pink. Transfer the chicken and cashews to a bowl.
SAUTE THE VEGGIES. Add the remaining tablespoon of canola oil to the wok. Stir-fry the sugar snap peas and sweet onion for 3 minutes, until the vegetables are crisp-tender.
ADD EVERYTHING BACK TO THE PAN. Return the chicken and cashews to the wok and stir in the sauce mixture. Cook for another 2 to 3 minutes, until the sauce begins to thicken.
ADD MANDARINS & ENJOY. Remove from the heat and add the mandarin oranges. Serve immediately with the cooked rice and garnish with the green onions and sesame seeds, if desired.
More Recipe Success Tips
Storage and Reheating Tips
- To store: Keep leftovers in an airtight container in the refrigerator for
- To freeze: Freeze without the rice for best texture, up to 2 months. Thaw overnight before reheating.
- To make ahead: I wouldn’t fully make it ahead, but you can chop vegetables and mix the sauce up to a day in advance to save time at dinner.
Frequently Asked Questions
Yes! If you prefer, you can use boneless, skinless chicken thighs, diced into small chunks.
Yes, cashews are excellent in stir fry because they add an interesting texture that balances tender meat and crunchy vegetables. They also soak up sauce beautifully!
Chinese stir fry chicken is often tender because it’s sliced thinly against the grain and sometimes marinated or “velveted” with cornstarch. High heat and quick cooking also help the chicken stay juicy instead of drying out!
Cashews are the most popular choice, but peanuts, almonds, and even walnuts work well in stir fry. The key is using roasted nuts so they hold their crunch and add depth to the dish.
Looking for More Asian-inspired Recipes?
My Sweet and Sour Pork and Shrimp Lo Mein recipes are both are family favorites. I have a Chicken and Kale Salad recipe that has Thai-inspire flavors, too!
What to Serve With Chicken Cashew Stir Fry
This chicken and cashew stir fry is perfect over steamed white rice, jasmine rice, cauliflower rice, or even Blackstone Fried Rice. You can also serve it with noodles, or try it with a chopped Asian Salad for something lighter!
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Orange Chicken Cashew Stir Fry
Equipment
Ingredients
- 1 cup long-grain white rice rinsed
- 1 11-oz. can mandarin oranges
- ¼ cup chicken broth
- ¼ cup soy sauce
- 1 tablespoon honey
- 1 teaspoon cornstarch
- ½ teaspoon sesame oil
- 3 tablespoons canola oil divided
- 1 pound chicken breast tenders cut into bite-size pieces
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup roasted lightly salted cashews
- 2 teaspoons minced garlic
- 8 ounces sugar snap peas or snow peas
- 1 medium sweet onion thinly sliced
- 3 scallions both white and green parts, thinly sliced, for garnish
- 1 teaspoon sesame seeds for garnish
Instructions
- Prepare the rice per the package directions.
- Drain the mandarin oranges, reserving 2 tablespoons of liquid, and set aside.
- In a small bowl, whisk together the reserved liquid with the chicken broth, soy sauce, honey, cornstarch, and sesame oil, until smooth.
- In a wok or large skillet, heat 2 tablespoons of canola oil over medium-high heat. Season the chicken with the salt and pepper, then add to the wok with the cashews and garlic. Sauté for 3 minutes, until the chicken is no longer pink. Transfer the chicken and cashews to a bowl.
- Add the remaining tablespoon of canola oil to the wok. Stir-fry the sugar snap peas and sweet onion for 3 minutes, until the vegetables are crisp-tender.
- Return the chicken and cashews to the wok and stir in the sauce mixture. Cook for another 2 to 3 minutes, until the sauce begins to thicken.
- Remove from the heat and add the mandarin oranges. Serve immediately with the cooked rice and garnish with the scallions and sesame seeds, if desired.
Notes
- Prep First: Have sauce mixed and ingredients chopped before cooking — stir fry moves fast.
- Don’t Overcrowd: Cook chicken in a hot pan with space so it browns instead of steams.
- Slightly Undercook Chicken: Remove just before fully done; it will finish cooking in the sauce.
- Keep Veggies Crisp-Tender: Cook just until bright and tender, not soft.
- Add Mandarins Last: Stir in off heat so they stay juicy and intact.
- To Store: Refrigerate leftovers in an airtight container for up to 3 days.
- To Freeze: Freeze (without rice) for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Make Ahead: Chop vegetables and mix the sauce up to 1 day in advance.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
The chicken called for no seasoning, was very bland and detracted from the finished recipe. The sauce was good but in my opinion did not make up for the neglected chicken.
Claudia, I’m sorry for the disappointing experience. Indeed, the chicken should have been seasoned and that was left out of the recipe and instructions! I am editing it now to correct the omission. Thank you for the feedback! Sheila