It is a straightforward dish that relies on a simple marinade to pack flavor into the chicken without needing a long list of complicated ingredients.
Why This Cashew Chicken Breasts Stir Fry Works
This recipe succeeds because it focuses on texture. By serving the hot, soy-glazed chicken over a raw base of cabbage and baby kale, you get a contrast between the warm, tender protein and the crisp, fresh greens.
The marinade does the heavy lifting, ensuring the chicken stays moist while it cooks in the skillet.
Ingredient Notes
Chicken: Use skinless, boneless breasts. Slicing them into uniform, thin strips is key to even cooking.
Ginger: Fresh ginger is essential here. It provides a sharp, clean heat that dried ginger cannot replicate.
Cashews: Use unsalted cashews so you can control the salt level of the final dish.
Greens: The cabbage and kale provide a fresh, crunchy foundation that holds up well under the warm stir-fry.
Cashew Chicken Breasts Stir Fry
Cashew Chicken Breasts Stir Fry
This soy-ginger chicken stir-fry features crunchy cashews and fresh vegetables for a healthy and flavorful meal. It is a quick and easy dinner option perfect for busy weeknights.
28 oz skinless, boneless chicken breast halves, cut into thin strips
3tablespoonslight soy sauce
12 inch piece fresh ginger, peeled and finely chopped
1tablespoonchopped fresh tarragon
1tablespoonbrown sugar
Salt and ground black pepperto taste
Stir-Fry
1tablespoonvegetable oil
1cupunsalted cashews
2large carrotspeeled and cut into matchstick-size pieces
To Serve
1head cabbagesliced
1cupbaby kale
1tablespoonsesame oil
Instructions
In a large mixing bowl, whisk together the soy sauce, ginger, tarragon, brown sugar, and salt and pepper.
Add the chicken and stir to coat.
Cover the bowl with plastic wrap and refrigerate for 3 hours.
Place a large skillet over medium heat and heat the vegetable oil.
Remove the chicken from the marinade, reserving the marinade, and add the chicken to the skillet.
Cook for 6 minutes.
Pour the reserved marinade into the skillet and bring to a boil.
Cook for 4 minutes.
Add the carrots and cashews and cook for 2 minutes.
Divide the cabbage and kale among 4 serving plates and drizzle with the sesame oil.
Top with the chicken stir-fry and serve right away.
Keyword Cashew Chicken Breasts Stir Fry
Tima’s Tips
Slice the chicken into strips of even thickness so they cook through at the same rate and absorb the marinade evenly.
Variations
Add a pinch of red pepper flakes during the final minutes of cooking for extra heat.
A squeeze of fresh lime juice right before serving adds a bright, acidic finish.
Storage
Store any leftovers in an airtight container in the refrigerator for up to two days. Keep the chicken mixture separate from the raw greens if possible to maintain the best texture.
Common Questions I Get
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs will work well and stay very tender, though you may want to trim excess fat before slicing.
Is it necessary to marinate for the full 3 hours?
Yes, the 3-hour rest is important for the chicken to fully absorb the ginger and soy flavors.
Can I swap the cashews for another nut?
Peanuts are a great alternative if you want a similar crunch and flavor profile.
Can I cook the cabbage and kale?
The recipe is designed to be served over raw greens for a crisp texture, but you can lightly wilt them in the pan for a minute if you prefer them cooked.
If you make this, let me know how it turned out in the comments below — I'd love to hear from you.
Tima
I’m Tima Miller, a self-taught cook and author of the Simple Yummy cookbook series. Every recipe here is tested, clearly written, and designed to work in a real home kitchen.
