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Need a quick dinner that tastes as good as a takeaway? This Cashew Chicken Stir Fry is so quick to make, no chopping and it’s coated in a delicious, instant, sticky sauce.

A white bowl with cashew chicken stir fry, white rice and broccoli, ready to eat.

My Sticky Beef Mince Stir Fry has been so popular, I decided to try a chicken mince version to add to my 15 minute meals.

Just like beef mince, it’s really versatile – easy to cook with, ideal to freeze, tasty, healthy and great value too.

This Cashew Chicken dish is my new go-to 15 minute, zero fuss dinner with loads of fakeway-style flavours. 

I hope you love it too! 🧡


Why you’ll love this Cashew Chicken recipe

⭐️ Quick, easy, ready in 15 minutes

⭐️ Delicious sticky sauce with a fakeaway vibe

⭐️ Good value, simple store cupboard ingredients


A close look at a cashew chicken mince stir fry, on a plate with rice and broccoli, and a fork sticking out.

Cashew Chicken Ingredients

The ingredients for Chicken Cashew Stir Fy laid out in little bowls on a white counter top.
  • Oil – Use sunflower or another flavourless oil here
  • Cashew nuts – Make sure these are NOT snack-style, such as salted or coated etc. Just cashews in pure form
  • Chicken mince – I like 5% but use whichever one you usually buy to your own taste or budget (or whatever your supermarket sells) 
  • Garlic and ginger – I use prepared tubes for this to speed things up, but if you prefer to use fresh that’s fine too
  • For the sauce This is made up of cornflour, soy sauce, oyster sauce, honey, black pepper, chilli flakes and water
  • To garnish – Sesame seeds (optional)

How to make Cashew Chicken Stir Fry

Cashews being toasted in a white pan.

1. Toast the cashews in a dry large saucepan or frying pan until golden and stir frequently. Remove from the pan and set aside.

A white pan with cooked chicken mince inside for step 2 in the recipe for Cashew Chicken.

2. Heat the oil over a medium heat (use the same pan) and add the mince. Cook until browned (as per the recipe below) then add the ginger and garlic.

A bird's eye view of a glass jug filled with a dark sauce for step 3 in the process for Cashew Chicken.

3. While it is cooking, make up the sauce with a cornflour slurry (see notes below).

A downwards look at cooked chicken mince with cashews on top for the recipe Cashew Chicken Stir Fry.

4. Turn up the heat, add the sauce and toasted cashews. Stir well for another few minutes and serve with sesame seeds.


Substitutions

  • Chicken breast – You can make this recipe with chicken breasts if you prefer. Slice them very thinly and pan fry it in the same way. It will have a different texture but will still be very good.
  • Turkey mince – You can follow the same recipe using turkey mince if you prefer. If you’d like a beef mince version, follow this recipe here 
  • Gluten free – Find alternatives for the soy sauce (tamari) and oyster sauce if you want this to be gluten-free

More favourite 15 minutes recipes…

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or on the hob before serving.

In the freezer This recipe freezes well. Just wait until it’s totally cold and then put it into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.

Top tipS

Break up the mince

As the meat is cooking in the pan, break it up with a wooden spoon so it cooks all the way through and gets to the right consistency.

Chilli flakes

If you’d like this dish to be a little spicier, you have the option of adding chilli flakes to it as it cooks.

How to make a ‘slurry’

This is a trick to thicken the sauce without ending up with floury lumps. 

First you add cornflour to a small bowl, mug or jug, then use a little liquid from the sauce (a spoonful or two) to mix the cornflour into a paste consistency. Add that back into the sauce and stir.

Serving suggestions 

This would be great with rice, noodles or/and vegetables on the side.

FAQs

Can I leave the nuts out?

Yes, you can leave the cashews out altogether if you’re nut-free. 

Can I make this vegetarian?

Yes, you can use a meat free mince alternative cooked according to pack instructions, adding the sauce as usual.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

5 from 5 votes

Cashew Chicken Stir Fry {15 Minute Meal}

This Cashew Chicken Stir Fry is delicious, zero fuss and is ready in just 15 minutes! Made with chicken mince, it’s a healthy and tasty alternative meat for this simple fakeaway-style dinner.
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients 

  • 100 g Cashew nuts
  • 1 tbsp Sunflower oil
  • 500 g Chicken mince
  • 4 tsp Garlic, See notes
  • 3 tsp Ginger puree, See notes

For the sauce:

  • 1 tbsp Cornflour
  • 3 tbsp Soy sauce
  • 2 tbsp Oyster sauce
  • 2 tbsp Honey
  • 1/4 tbsp Black pepper
  • Pinch of chilli flakes, Optional
  • 100 ml Water

To garnish:

  • Sesame seeds, Optional

Instructions 

  • Toast the cashews in a dry large saucepan or frying pan until golden, stirring frequently. Remove them from the pan and set aside.
  • Using the same pan, add the oil over a medium high heat and add the mince. Break up the mince as it cooks with a wooden spoon.
  • Cook the mince until browned all over (approx 5-7 minutes), then add the garlic and ginger. Cook for a further 5 minutes.
  • While this is cooking, make up the sauce by putting the cornflour in a jug or bowl and gradually mixing in the soy sauce (this is called a 'slurry' – see notes). Add in the other ingredients and stir until smooth.
  • Turn the heat up to high, pour in the sauce and add the toasted cashews.
  • Stir well so everything is fully coated in the sauce, and cook for 3-5 minutes.
  • Serve over rice and vegetables, sprinkled with sesame seeds.

Notes

How to make a slurry: This is a trick to thicken the sauce without ending up with floury lumps. First you add cornflour to a small bowl, mug or jug, then use a little liquid from the sauce (a spoonful or two) to mix the cornflour into a paste consistency. Add that back into the sauce and stir.
Garlic and ginger: I used prepared tubes for this to speed things up, but if you prefer to use fresh instead, that’s fine too.
Cashew nuts: You can omit these if you’re nut-free, or you can substitute for a vegetable of your choice.
Serving suggestion: Rice or noodles and vegetables

Nutrition

Calories: 408kcalCarbohydrates: 21gProtein: 28gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 108mgSodium: 1081mgPotassium: 874mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 1mgCalcium: 31mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Chinese
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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5 from 5 votes

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5 Comments

  1. 5 stars
    Honestly one of the nicest fakeaways I’ve made myself. Having a small baby I need quick, easy meals and this is both of those things but it’s also absolutely delicious. 100/10 would recommend to a friend!