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closeup of cast iron skillet of thai cashew chicken stir fry with rice noodles and snow peas and sesame seeds

Cashew Chicken Stir Fry

This Cashew Chicken Stir Fry is an easy weeknight dinner that is ready in 30-minutes! It's made with tender chicken and crispy veggies and coated in a delicious sauce!
Course Main Course
Cuisine Asian, Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 296kcal


For the Sauce

  • cup water
  • ¼ cup soy sauce or tamari
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 teaspoon fish sauce
  • ½ teaspoon sriracha or more if desired

For the Stir Fry

  • 2 tablespoons olive oil divided
  • ½ cup roasted cashews
  • ½ pound chicken breast thinly sliced
  • ½ cup onion thinly sliced
  • 2 large carrots sliced
  • 2 cloves garlic minced
  • 1 cup snow peas fresh or frozen
  • ¼ cup green onion sliced


Making the Sauce

  • In a small bowl, add all of the ingredients and stir well.

Making the Stir Fry

  • Add 1 tablespoon of olive oil to a large nonstick skillet over medium heat. (or a wok) and heat for one minute
  • Add the cashews and heat for 2-3 minutes until they turn golden brown. Then remove from the pan and set aside.
  • Add the remaining tablespoon of olive oil to the skillet heat for an additional minute.
  • Then add the sliced chicken, onion, and carrots and cook for 5 minutes or until the chicken is no longer pink and the vegetables are tender.
  • Add the garlic in and cook an additional minute.
  • Pour the sauce into the pan and heat for about a minute just enough to reheat the sauce.
  • Then add the snow peas and green onion and for 2 minutes until the snow peas turn darker green.
  • Serve over Thai rice noodles or white rice. You can also add in cooked noodles or rice and toss to coat in the sauce.
  • Garnish cashews and/or sesame seeds, if desired.


Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Use Tamarind paste instead of rice vinegar.
Leave out the chicken for a vegetarian meal or swap for tofu.
Use shredded or matchstick carrots if preferred.
Use peanuts instead of cashews.
Add broccoli florets or red bell pepper if desired.
Nutritional information does not include rice noodles or rice.


Serving: 1serving | Calories: 296kcal | Carbohydrates: 20g | Protein: 18g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1040mg | Potassium: 567mg | Fiber: 3g | Sugar: 11g | Vitamin A: 6361IU | Vitamin C: 21mg | Calcium: 54mg | Iron: 2mg