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+ servings
cashew chicken portioned out with rice and broccoli in meal prep containers
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5 from 3 votes

Cashew Chicken Stir Fry

Cashew chicken stir fry is a simple yet flavorful weeknight meal that works great for reheat meal prep lunches! Made with a hoisin sesame sauce and served with broccoli and rice.
Prep Time10 mins
Cook Time37 mins
Total Time47 mins
Course: Dinner
Cuisine: American
Servings: 4 servings
Calories: 269kcal


  • 2 tablespoons olive oil
  • 1 lb boneless skinless chicken breasts cut into 1 inch cubes; see note 1
  • Salt + pepper
  • 4-6 cups broccoli florets see note 2

Cashew sauce

  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce I recommend reduced sodium; see note 3
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 teaspoon sesame oil see note 4
  • 1 tablespoon cornstarch see note 5
  • 2 cloves garlic

To serve

  • ½ cup cashews
  • green onions ¼ cup or to your preference


  • Combine- in a ½ pint mason jar or salad dressing shaker, combine the hoisin sauce, soy sauce, rice vinegar, water, sesame oil, cornstarch and garlic. Shake until combined.
    cashew chicken sauce
  • Cook broccoli- add 1 tablespoon olive oil to a pan and heat over medium heat. Add the broccoli and cook for 5-7 minutes, or until cooked to your liking. Transfer to a clean plate.
  • Cook chicken- add another 1 tablespoon olive oil to the pan and add chicken. Season with salt and pepper. Cook for 5-7 minutes, until cooked through and no longer pink.
    cooking chicken breast in skillet
  • Add sauce- shake up sauce, then pour over the chicken. Stir for 1-2 minutes, until sauce is thickened.
    cashew chicken tossed in sauce in skillet
  • Garnish- remove from heat, sprinkle with green onions and cashews, and serve with the broccoli over rice.
    cashew chicken portioned out with rice and broccoli in meal prep containers


  1. Swap protein for boneless skinless chicken thighs, tofu, or pork
  2. Broccoli can be swapped for cauliflower, a stir fry veggie blend, or pretty much any vegetable such as bell peppers, spinach, broccolini, or bok choy
  3. for gluten-free, swap for tamari, coconut aminos or liquid soy seasoning
  4. toasted or un-toasted sesame oil both work fine 
  5. cornstarch may be substituted with an equal volume of arrowroot starch
  • Fridge - portion out with rice and broccoli, and store in an airtight container in the fridge for up to 4 days.
  • Reheat - heat in the microwave until steaming hot.
  • Freezer - based on our experience, this recipe should freeze well, however, we have not tested this. You could try freezing with rice for up to 3 months.
  • Thaw - in the fridge overnight before reheating in the microwave.


Calories: 269kcal | Carbohydrates: 12g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 265mg | Potassium: 592mg | Fiber: 3g | Sugar: 4g | Vitamin A: 624IU | Vitamin C: 82mg | Calcium: 70mg | Iron: 2mg