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Honey Cashew Chicken is a quick 20-minute stir fry that’s perfect for an easy dinner. With tender chicken, crunchy cashews, and a sweet-savory sauce, this homemade version is better than takeout and packed with fresh, bold flavors!
Honey Cashew Chicken Stir Fry
Cashew Chicken has always been a favorite on Rasa Malaysia, and it’s even in my Easy Chinese Recipes cookbook. I’ve made it countless times, but when I came across a Honey Cashew Chicken variation, I knew I had to try it.
This Honey Cashew Chicken stir fry is packed with tender chicken, crunchy cashews, and a sweet-savory honey sauce. With fresh broccoli and red bell pepper, this easy cashew chicken recipe comes together in just 20 minutes for a quick, wholesome meal.
If you have a picky eater at home, this recipe might just do the trick. My son isn’t a fan of chicken, but when it’s coated in his favorite honey sauce and paired with cashews and veggies, he eats it without a fuss.
The best part? You don’t need any special ingredients—everything is available at your local grocery store. Skip the takeout and make this fresh, flavorful dish at home instead! Be sure to check out my step-by-step guide with pictures and my tips and tricks below to get the best results every time!
Why You’ll Love This Recipe
- Ready in 20 minutes. This recipe is perfect for busy weeknights. It comes together in no time, so you can skip the takeout and have a fresh, homemade meal on the table fast.
- Better than takeout. No more greasy, overly sweet restaurant versions—this one has the perfect balance of savory, sweet, and crunchy, made with real, fresh ingredients.
- Wholesome and family-friendly. With lean protein, crunchy cashews, and fresh veggies, this stir fry is both nutritious and delicious. Even picky eaters will love it!
Ingredients You’ll Need
- Chicken – I used chicken breast, but you can swap it out for chicken thighs if you prefer.
- Cornstarch – The secret to tender chicken in stir fries.
- Oil – Use vegetable or canola oil.
- Garlic
- Broccoli – I used broccoli, but you can swap it out for snow peas or snap peas if you prefer.
- Bell pepper – I used red bell peppers, but you can use any color bell pepper if that’s what you have on hand, or swap them out for carrots.
- Cashew nuts
Honey Sauce
- Soy sauce
- Honey
- Water
- Apple cider vinegar – If you don’t have it, you can use Chinese rice vinegar and any vinegar you have in the pantry.
- Sesame oil
- Cornstarch
Check out the recipe card below for the full ingredient list and details!
Shopping Guide: I always use Planters brand Deluxe Whole Cashews. They’re always whole, lightly salted, with the perfect taste and texture. A cheaper option is Planters brand Cashew Halves and Pieces.
Recipe Variations
- Classic – Try my Cashew Chicken recipe for a simple, flavorful stir fry that’s always a hit.
- Spicy – Love heat? Check out my Spicy Cashew Chicken for a bolder kick.
- Thai – Craving Thai flavors? You’ll love my Thai Cashew Chicken with a touch of sweet, savory, and spice.
- Shrimp – Not in the mood for chicken? Try my Cashew Shrimp instead!
How To Make Honey Cashew Chicken
Toss the chicken with cornstarch and let it sit for 5 minutes—it’s a simple trick that makes the chicken extra tender!
Just whisk everything together for the sauce until it’s nice and smooth, then set it aside.
Heat up your skillet with some oil, and once it’s hot, toss in the garlic. Let it sizzle for a few seconds to bring out the flavor, then add the chicken. Stir fry it until the outside turns white, then throw in the broccoli, bell pepper, and cashews. Keep everything moving in the pan!
Give everything a good stir, then pour in the sauce. Keep stir frying until the chicken is cooked through and the sauce thickens up nicely. That’s it! Serve it up right away with some steamed rice.
Secrets To The Best Cashew Chicken Stir Fry
- Don’t skip the cornstarch! It’s used to velvet the chicken, making it incredibly soft and tender. This Chinese secret locks in moisture, keeping every bite juicy and melt-in-your-mouth—just like takeout.
- I usually go for whole roasted cashews, but if you only have cashew halves or pieces, they work just fine.
- Cooking on high heat is another must. If the pan isn’t sizzling hot, the chicken steams instead of frying, and you won’t get that amazing restaurant-style char.
Frequently Asked Questions
Yes! If you love extra sauce to drizzle over rice, you can double the ingredients—but keep an eye on the balance. With more honey and soy sauce, the flavors can get too sweet or salty, so adjust with a splash of water or vinegar if needed.
This dish is best fresh, but you can get a head start by prepping everything ahead—cut the chicken, chop the veggies, and mix the sauce. When it’s time to eat, just toss everything in the pan and you’re good to go!
I wouldn’t recommend freezing this dish since the sauce can separate when thawed, affecting the texture. If you do freeze it, store the chicken and veggies separately from the sauce, then stir fry everything together when reheating for the best results.
Keep any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat it in a pan over medium heat with a splash of water to loosen up the sauce. The microwave works too, but the cashews won’t be as crunchy!
This recipe is 580 calories per serving.
What To Serve With Honey Cashew Chicken
For an Asian-style easy and wholesome dinner at home, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Honey Cashew Chicken
Ingredients
- 8 oz (230g) chicken breast, cut into cubes
- 1 teaspoon cornstarch
- 2 tablespoons oil
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1/2 small red bell pepper, cut into cubes
- 1/2 cup roasted cashew nuts
Sauce:
- 1 1/2 tablespoons soy sauce
- 2 1/2 tablespoons honey
- 3 tablespoons water
- 1 teaspoon apple cider vinegar , or Chinese rice vinegar
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch
Instructions
- Marinate the chicken with the cornstarch for 5 minutes. This will help make the chicken tender.
- Mix all the Sauce ingredients together and stir to combine well. Set aside.
- Heat a skillet with the oil. Once it's heated, add the garlic and stir-fry for a few seconds before adding the chicken. Stir-fry the chicken until the surface turns white, then add the broccoli, bell pepper, and cashew nuts.
- Stir to combine well before adding the Sauce. Continue to stir-fry until the chicken is cooked and the sauce thickens. Dish out and serve immediately with steamed rice.
Notes
- Don’t skip the cornstarch! It’s used to velvet the chicken, making it incredibly soft and tender. This Chinese secret locks in moisture, keeping every bite juicy and melt-in-your-mouth—just like takeout.
- I usually go for whole roasted cashews, but if you only have cashew halves or pieces, they work just fine.
- Cooking on high heat is another must. If the pan isn’t sizzling hot, the chicken steams instead of frying, and you won’t get that amazing restaurant-style char.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
