This Vietnamese Cashew Chicken Stir-Fry is another quick and delicious recipe for a busy weeknight dinner. The chicken breast is cooked just right – juicy, tender and not dry. It’s coated in a savoury, slightly sweet sauce with a nutty crunch from Vietnamese cashew nuts. Pair it with a warm bowl of steamed rice, and you’ve got a meal that’s sure to become a favourite.
Warning: Make extra rice because you’ll need it!
Let me show you how to make this dish in under 30 minutes.
Ingredients you’ll need
Chicken
Chicken breast is my go-to for this dish since it’s lean and cooks quickly. However, if you have chicken thigh fillets, they work just as well, adding even more flavour.
Vegetables
I use pointy red peppers for their natural sweetness and colour pop, but you can swap them for bell peppers, broccoli, green beans or even carrots. You’ll also need onions, spring onions and garlic, which bring extra depth and freshness to the stir-fry.
Cashew nuts
The star ingredient! Cashew nuts add a delicious crunch that complement the sauce beautifully. Fun fact: Vietnam has been the world’s top cashew exporter for 18 years. Chances are the cashew you’re buying are originally from Vietnam!
Sauce & seasoning
The magic of this dish lies in the rich, balanced sauce. You’ll need:
- Fish sauce, soy sauce, and oyster sauce for that deep umami flavour.
- Honey and vinegar to create a touch of sweetness and acidity.
- Cornflour to slightly thicken the sauce.
- Ground pepper and paprika (optional) if you like a bit of spice.
How to cook Vietnamese Cashew Chicken Stir-Fry
Prepare the chicken
Start by dicing the chicken breasts into bite-sized cubes. Place it in a bowl and season with cornflour, fish sauce, ground pepper and paprika (if using). Give it a good mix to ensure every piece is well coated. Let the chicken sit for 5 minutes, allowing the flavours to absorb while the cornflour helps lock in moisture for a tender texture.
Cook the chicken
If you’re using an air-fryer, arrange the marinated chicken in a single layer in the basket and lightly spray it with oil to prevent drying. Set the air fryer to 200°C and cook for 10 minutes, flipping the pieces halfway through. Don’t forget to spray a little more oil after flipping to keep them juicy.
If you prefer pan-frying, heat a tablespoon of oil in a pan over medium-high heat. Add the chicken and let it cook undisturbed for about 4-5 minutes until golden brown on one side. Flip and cook for another few minutes until the pieces are fully cooked through and slightly caramelised. Once done, remove the chicken from the pan and set it aside.
Make the stir-fry sauce
In a small bowl, mix together oyster sauce, soy sauce, honey and vinegar. Stir well, then add half a teaspoon of cornflour to help thicken the sauce when it cooks. To make sure the sauce coats everything evenly, I like to add a splash of water to thin it out slightly.
Stir-fry the vegetables and assemble
Heat two tablespoons of olive oil in a pan over medium heat. Once the oil is hot, add the chopped garlic and fry until golden and fragrant. Next, toss in the sliced onions and peppers, stirring for a couple of minutes until they soften slightly but still have a bit of crunch.
Now, return the cooked chicken to the pan and stir for 30 seconds, ensuring everything is well combined. Pour in the stir-fry sauce and mix quickly, as it will start to thicken almost immediately. Finally, add the cashew nuts and chopped spring onions, stirring for another minute to bring everything together. Turn off the heat and remove the pan from the stove.
Serving suggestions
This dish is best served hot with steamed jasmine rice. The rich, nutty sauce seeps into the rice, making every bite absolutely irresistible.
If you’re looking for a low-carb alternative, you can swap the rice for:
- Cauliflower rice
- Quinoa
Final thoughts
Vietnamese Cashew Chicken Stir-Fry is a perfect balance of sweet, savoury and nutty flavour. It’s quick, easy and packed with fresh ingredients, making it an ideal choice for a weeknight meal. Once you try it, you’ll definitely want to add it to your regular dinner rotation.
Give it a go and let me know how it turns out for you.
What’s for dinner? This might just be your new favourite answer!
Have you checked out my other delicious chicken recipes?
Vietnamese Cashew Chicken Stir-Fry (Gà Xào Hạt Điều)
Description
A quick and delicious Vietnamese Cashew Chicken Stir-Fry, featuring tender chicken, crunchy cashews and savoury-sweet sauce. Perfect for busy weeknights and best served with steamed rice!
Ingredients
For the Chicken
For the Sauce
For the Stir-Fry
Instructions
-
Marinate the Chicken
- Dice the chicken into bite-sized pieces and place them in a bowl.
- Add the cornflour, fish sauce, ground pepper, and paprika, then mix well to coat the chicken evenly.
- Let it sit for 5 minutes.
-
Cook the Chicken
- Air fryer: Arrange the chicken in a single layer, spray with oil and cook at 200°C for 10 minutes, flipping halfway and spraying with more oil.
- Pan frying: Heat 1 tablespoon of oil in a pan over medium-high heat. Cook the chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.
-
Make the Stir-Fry Sauce
- In a small bowl, mix oyster sauce, soy sauce, honey, vinegar and water. Stir well, then add 1/2 teaspoon cornflour to help thicken the sauce when cooked.
-
Stir-Fry the Vegetables
- Heat 2 tablespoons oil in a pan over medium heat. Add the chopped garlic and fry until golden and fragrant. Toss in the sliced onions and peppers, stir-frying for 2 minutes until slightly softened.
-
Combine Everything
- Return the cooked chicken to the pan and stir for 30 seconds to mix well.
- Pour in the stir-fry sauce, stirring quickly as it thickens.
- Finally, add the cashew nuts and chopped spring onions, stirring for another minute. Remove from heat.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 360.18kcal
- % Daily Value *
- Total Fat 16.04g25%
- Saturated Fat 2.72g14%
- Cholesterol 99.28mg34%
- Sodium 982.71mg41%
- Potassium 738.26mg22%
- Total Carbohydrate 19.81g7%
- Dietary Fiber 2.09g9%
- Sugars 12.33g
- Protein 34.81g70%
- Vitamin A 69.8 IU
- Vitamin C 42.31 mg
- Calcium 38.01 mg
- Iron 2.02 mg
- Vitamin E 2.44 IU
- Vitamin K 25.13 mcg
- Thiamin 0.22 mg
- Riboflavin 0.32 mg
- Niacin 13.98 mg
- Vitamin B6 1.34 mg
- Folate 44.06 mcg
- Vitamin B12 0.32 mcg
- Phosphorus 402.78 mg
- Magnesium 98.66 mg
- Zinc 1.94 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Serving suggestions: Serve hot with a bowl of steamed rice or swap for cauliflower rice, quinoa for a low-carb option.
- Storage: Store leftover in an airtight container for up to 3 days.
- Reheat: Warm in a pan over medium heat or microwave for 1-2 minutes, adding a splash of water if needed.
