If you love vibrant flavors and a perfect balance of sweet, spicy, and crunchy textures, the Cashew Chicken Stir-Fry with Honey, Sriracha, and Water Chestnuts Recipe is going to become your new favorite weeknight dinner. This dish brings together tender chicken strips, crisp snow peas, and water chestnuts tossed in a luscious sauce that combines honey’s sweetness with sriracha’s exciting kick. It’s comfort food, elevated with a homemade touch and a satisfying crunch from the roasted cashews. Whether you’re cooking for family or friends, this dish promises to impress with every bite.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this dish shine. Each component has a role, from the velvety sauce to the crunchy water chestnuts, ensuring every forkful is bursting with flavor and texture. Don’t overlook the cashews—they add that essential nutty crunch that makes the stir-fry truly special.
- Hoisin sauce: Adds a rich, slightly sweet depth that forms the base of your stir-fry sauce.
- Low-sodium soy sauce: Brings umami and saltiness without overpowering the other flavors.
- Chicken broth: Keeps the sauce silky and gives it a savory backbone.
- Honey: Balances the spicy elements with natural sweetness for a perfect glaze.
- Rice vinegar: Lends a bright, tangy contrast that lifts all the flavors.
- Sesame oil: Imparts a subtle nutty aroma that makes the dish feel authentic.
- Fresh ginger: Grated for its warm, zesty punch, brightening each bite.
- Cornstarch: Thickens the sauce to just the right consistency for coating every ingredient.
- Sriracha sauce: Gives your stir-fry an eye-opening kick with a smooth spicy heat.
- Crushed red pepper flakes: Adds an extra layer of heat adjustable to your taste.
- Canola oil: Perfect for high-heat cooking without overpowering flavors.
- Boneless, skinless chicken breasts: Thinly sliced for quick cooking and tender bites.
- Carrots: Thinly sliced for sweetness and crunch.
- Snow peas: Bright green pods that add crisp snap and fresh contrast.
- Garlic: Minced to infuse savory warmth throughout the dish.
- Water chestnuts: Drained for their signature juicy crunch in every mouthful.
- Cashews: Toasted nuts giving a buttery texture and satisfying crunch.
- Salt and pepper: Simple seasonings to enhance and balance flavors.
- Cooked jasmine rice: The perfect fragrant base for soaking up all that delicious sauce.
How to Make Cashew Chicken Stir-Fry with Honey, Sriracha, and Water Chestnuts Recipe
Step 1: Prepare the Sauce
Begin by whisking together hoisin sauce, soy sauce, chicken broth, honey, rice vinegar, sesame oil, fresh ginger, cornstarch, sriracha, and crushed red pepper flakes in a bowl until the mixture is smooth and well combined. This harmonious blend forms the heart of your dish, marrying sweet, tangy, and spicy notes into one irresistible sauce.
Step 2: Cook the Chicken
Heat the canola oil in a large skillet or wok over medium-high heat to ensure a quick sear. Lightly season the thinly sliced chicken with salt and pepper for balanced flavor. Cook the chicken in batches, giving it about 2 to 3 minutes per side until it develops a beautiful golden brown color. Removing the chicken before overcooking keeps it tender and juicy.
Step 3: Sauté the Vegetables
In the same skillet, add the carrots and snow peas. Sauté for roughly three minutes, just until they become tender-crisp, locking in their natural sweetness and crunch. Toss in the minced garlic and drained water chestnuts, cooking for an additional minute to release their fragrant aroma without burning the garlic’s delicate flavor.
Step 4: Combine Ingredients and Thicken the Sauce
Turn down the heat to low and return the cooked chicken to the skillet. Pour in the prepared sauce and gently fold in the cashews. Stir continuously to coat everything evenly with the sauce, cooking for about one minute until it thickens and glazes the chicken and vegetables beautifully. This stage is where all the flavors meld together into pure magic.
Step 5: Serve Over Jasmine Rice
Dish the hot, glossy stir-fry over fluffy jasmine rice for a comforting and complete meal. The rice soaks up every droplet of that flavorful sauce, making each bite utterly satisfying and delicious.
How to Serve Cashew Chicken Stir-Fry with Honey, Sriracha, and Water Chestnuts Recipe
Garnishes
To elevate your serving, sprinkle chopped fresh green onions or cilantro over the top for a pop of color and freshness. A few extra roasted cashews scattered on the plate invite an attractive crunch and nutty aroma. If you want to turn up the heat a little, drizzle a touch more sriracha or a squeeze of fresh lime to brighten the flavors.
Side Dishes
Serve this stir-fry alongside simple steamed greens like bok choy or broccoli to bring extra nutrients and balance to your meal. A crunchy Asian cucumber salad dressed with rice vinegar and sesame oil also pairs beautifully, refreshing the palate between bites of the rich main dish.
Creative Ways to Present
For a fun twist, serve the stir-fry in crisp lettuce cups for a handheld delight that’s both lighter and visually appealing. Alternatively, try layering it over warm noodles or even cauliflower rice if you want to keep things low-carb while maintaining flavor-packed satisfaction.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The sauce tends to thicken upon chilling, so a quick stir before reheating will restore its silky consistency.
Freezing
This Cashew Chicken Stir-Fry with Honey, Sriracha, and Water Chestnuts Recipe freezes well for up to 2 months. Freeze in portions in freezer-safe containers or bags, ensuring the sauce and chicken are well combined before freezing to maintain flavor and texture.
Reheating
Reheat gently in a skillet over medium-low heat, stirring occasionally to warm evenly and loosen the sauce. Avoid microwaving on high heat as it can dry out the chicken and make the vegetables soggy. Add a splash of water or broth if the sauce needs thinning.
FAQs
Can I use other nuts instead of cashews?
Absolutely! If you’re not a fan of cashews or have allergies, sliced almonds or peanuts can add a nice crunch. Just toast them lightly for the best flavor.
Is the sauce spicy?
The sauce has a balanced heat from sriracha and red pepper flakes, but you can easily adjust the spice level to your liking by adding more or less sriracha or omitting the crushed red pepper.
Can I make this recipe vegetarian?
Yes! Swap the chicken for tofu or tempeh and use vegetable broth instead of chicken broth in the sauce for a delicious vegetarian version.
What’s the best way to slice chicken for stir-fry?
Cutting chicken into thin, even strips about 2 inches long ensures quick, even cooking and tender results. Partially freezing the chicken can make slicing easier and more precise.
Can I prepare the sauce ahead of time?
Definitely! The sauce can be made up to a day in advance and kept refrigerated. Give it a good whisk before using to recombine the ingredients, especially the cornstarch, which may settle.
Final Thoughts
This Cashew Chicken Stir-Fry with Honey, Sriracha, and Water Chestnuts Recipe is a true crowd-pleaser that transforms simple ingredients into a dazzling dinner. The combination of sweet honey, spicy sriracha, and satisfying crunch makes it a dish you’ll want to revisit again and again. So grab your wok, fire up the stove, and enjoy sharing this flavorful feast with those you love.
Print
Cashew Chicken Stir-Fry with Honey, Sriracha, and Water Chestnuts Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
Description
This Cashew Chicken recipe features tender chicken breasts stir-fried with crunchy cashews, crisp snow peas, and carrots in a flavorful, slightly spicy sauce made with hoisin, soy, honey, and sesame oil. It’s a quick and easy dish perfect for a weeknight dinner, served over fragrant jasmine rice for a satisfying and delicious meal.
Ingredients
For the Sauce:
- 2 tablespoons hoisin sauce
- ¼ cup low-sodium soy sauce
- ½ cup chicken broth
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 ½ teaspoons sesame oil
- 1 ½ teaspoons grated fresh ginger
- 2 tablespoons cornstarch
- 2 teaspoons sriracha sauce
- ½ – 1 teaspoon crushed red pepper flakes
For the Chicken and Vegetables:
- 1–2 teaspoons canola oil
- 1 ½ pounds boneless, skinless chicken breasts, sliced thinly into 2-inch strips
- 2 medium carrots, peeled and thinly sliced
- 8 ounces snow peas
- 1 clove garlic, minced
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup cashews
- Salt and pepper to taste
- 4 cups cooked jasmine rice
Instructions
- Make the Sauce: In a bowl, whisk together hoisin sauce, low-sodium soy sauce, chicken broth, honey, rice vinegar, sesame oil, grated fresh ginger, cornstarch, sriracha sauce, and crushed red pepper flakes until smooth. Set aside to allow flavors to meld.
- Cook the Chicken: Heat canola oil in a large skillet or wok over medium-high heat. Season the sliced chicken breasts with salt and pepper. Working in batches to avoid overcrowding, add chicken strips to the skillet and cook until browned on each side, about 2-3 minutes per side. Remove the cooked chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add carrots and snow peas. Sauté over medium-high heat until tender-crisp, approximately 3 minutes. Add minced garlic and drained sliced water chestnuts, cooking for an additional minute to release their aromas.
- Combine Everything: Reduce the heat to low. Return the cooked chicken to the skillet along with the prepared sauce and cashews. Stir well to combine all ingredients. Cook for about 1 minute, stirring occasionally, until the sauce thickens and coats all components evenly.
- Serve: Remove from heat and serve the cashew chicken hot over cooked jasmine rice for a complete and flavorful meal.
Notes
- For extra heat, adjust the amount of sriracha and crushed red pepper flakes according to your taste.
- Use low-sodium soy sauce to control the saltiness in the dish.
- Ensure not to overcrowd the skillet when cooking chicken to get a good sear.
- You can substitute snow peas with snap peas or bell peppers for different texture and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
