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Pan with brown rice and stir fried cashew chicken shot from overhead
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5 from 1 vote

Garlic Ginger Cashew Chicken Stir Fry: Better than Take-Out

Change up your weeknight meal routine with this quick and easy cashew chicken stir fry that's better than take-out.
Prep Time10 mins
Cook Time7 mins
Course: Main Course
Cuisine: Asian
Keyword: chicken stir fry, weeknight meals
Servings: 2 servings


For the sauce: 

  • ¼ cup soy sauce
  • 1 tablespoon dark brown sugar
  • 1 tablespoon mirin
  • 1 clove garlic minced
  • 1 teaspoon ground ginger
  • 1 teaspoon sesame oil
  • ½ teaspoon cornstarch
  • ¼ teaspoon red pepper flakes

For the stir fry 

  • 8 ounces boneless skinless chicken breast, thinly sliced
  • 1 tablespoon olive or avocado oil
  • ½ cup thinly sliced red pepper
  • 1 clove garlic thinly sliced
  • ½ cup roasted cashews
  • 1 cup cooked brown rice
  • ¼ cup thinly sliced green onion


  • Make the sauce.  Combine the soy sauce, brown sugar, mirin, garlic, ginger, sesame oil, corn starch and red pepper flakes in a small bowl.  Mix well. 
  • Cook the chicken.  Heat the oil in a large wok or non stick pan over medium-high heat.  Add the chicken and sauté for 3-4 minutes.  
  • Finish the stir fry.  Add the red pepper and garlic, stir fry for 1 minute then add the cashews and the sauce.  Reduce the heat to medium and cook for an additional minute.  
  • Serve.  Divide the rice between two plates or bowl.  Top each with half the stir fry mixture. Top with green onions and serve.  


  • You can substitute udon noodles for the rice if you prefer.