Chicken stir-fry with broccoli, red pepper, onion, celery and cashews topped with sesame seeds over white rice on a wooden charger — Photo: Tamorlan · CC BY-SA 3.0 · Wikimedia Commons

Chinese · Lunch · Dinner

Cashew Chicken

Name: Cashew Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Chinese
Ingredients: 1 cup brown rice; 2 cups water (for rice); 2 medium breasts boneless skinless chicken breast; 3 tbsp low-sodium soy sauce; 4 tsp cornstarch; scant 1/2 cup unsalted roasted cashews; 1 tbsp peanut oil; 2 cups broccoli florets; 1 large red bell pepper; 1 medium onion; 3 cloves garlic; 1 tbsp grated fresh ginger; 1 tbsp oyster sauce; 1 tbsp rice vinegar; 1 tsp honey; 1 tsp toasted sesame oil; 6 tbsp water (for sauce and broccoli); 2 green onions

腰果鸡丁 (Yāoguǒ Jīdīng)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Tender strips of chicken breast stir-fried with crisp broccoli, red pepper and toasted cashews in a glossy ginger-garlic sauce. It's served over nutty brown rice for a takeout favourite with less oil and plenty of vegetables.

Prep: 20 min
Cook: 45 min
Total: 65 min
Serves: 4

Easy
Dairy Free
High protein

26%

Per serving518kcal26% of a 2,000 kcal day

38gProtein

55gCarbs

17gFat

5gFiber

Calories come from: Carbs 42% · Fat 29% · Protein 29%

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Ingredients

For 4 servings

1 cup190 gbrown rice
2 cups475 gwater (for rice)
2 medium breasts500 gboneless skinless chicken breast
3 tbsp48 glow-sodium soy sauce
4 tsp11 gcornstarch
scant 1/2 cup60 gunsalted roasted cashews
1 tbsp14 gpeanut oil
2 cups180 gbroccoli florets
1 large160 gred bell pepper
1 medium110 gonion
3 cloves9 ggarlic
1 tbsp grated6 gfresh ginger
1 tbsp18 goyster sauce
1 tbsp15 grice vinegar
1 tsp7 ghoney
1 tsp5 gtoasted sesame oil
6 tbsp90 gwater (for sauce and broccoli)
230 ggreen onions

Steps

1
Rinse the brown rice, then bring it to a boil with 2 cups of water in a covered pot.
2
Reduce the heat to low and simmer, covered, for about 40 minutes until the water is absorbed; rest 5 minutes off the heat.
3
While the rice cooks, cut the chicken into bite-sized pieces.
4
Toss the chicken with 1 tbsp soy sauce and 2 tsp cornstarch and set aside for 10 minutes.
5
Cut the broccoli into small florets, the pepper and onion into 2 cm pieces, mince the garlic, grate the ginger and slice the green onions.
6
Whisk the remaining 2 tbsp soy sauce and 2 tsp cornstarch with the oyster sauce, rice vinegar, honey, sesame oil and 4 tbsp of the water to make the sauce.
7
Toast the cashews in a dry wok or large skillet over medium heat for 2-3 minutes until golden, then tip them onto a plate.
8
Heat half the peanut oil in the wok over high heat and stir-fry the chicken for 5-6 minutes until browned and cooked through to 74 °C / 165 °F; transfer to a plate.
9
Add the remaining peanut oil, the onion and broccoli, and stir-fry for 2 minutes.
10
Add the remaining 2 tbsp water, cover and steam the broccoli for 2 minutes.
11
Add the bell pepper, garlic and ginger and stir-fry for 1-2 minutes until fragrant and the pepper is crisp-tender.
12
Return the chicken to the wok, stir the sauce, pour it in and toss for about 1 minute until thick and glossy.
13
Stir in the cashews and green onions, then serve over the brown rice.

Swaps, storage and make-ahead

Swaps

Use extra-firm tofu, pressed and cubed, instead of chicken, and swap the oyster sauce for a vegetarian mushroom stir-fry sauce and the honey for maple syrup to make it vegan.
For a gluten-free version, use tamari labelled gluten-free in place of the soy sauce and choose an oyster sauce labelled gluten-free.
Swap the brown rice for cauliflower rice or quick-cooking white rice if you want a lighter base or a faster dinner.
For a nut-free version, leave out the cashews and use a neutral oil such as canola instead of peanut oil, adding toasted sunflower seeds for crunch.

Storage

Refrigerate leftovers in airtight containers within 2 hours and eat within 3 to 4 days, reheating the stir-fry and rice until steaming hot. Store the cashews separately if you can so they stay crunchy, and freezing isn't recommended because the vegetables turn soft.

Make ahead

Cook the brown rice, chop the vegetables and whisk the sauce up to a day ahead, keeping each covered in the fridge. You can also marinate the chicken a few hours in advance, then stir-fry everything just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenSoyTree nutsPeanutsSesameMolluscs

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (482 g)	Per 100 g
Calories	518 kcal	107 kcal
Protein	37.5 g	7.8 g
Carbohydrates	55 g	11.4 g
of which sugars	6.3 g	1.3 g
Fiber	4.9 g	1 g
Fat	16.8 g	3.5 g
of which saturated	3.2 g	0.7 g
Sodium	639 mg	133 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.