Quick basil cashew stir fry with tender chicken, crisp vegetables and a glossy savory-sweet sauce. Ready in 20 minutes and perfect for weeknight dinners or meal prep.
This basil cashew stir fry is fast, flavorful and deeply satisfying; the kind of dinner that feels fresh and vibrant without requiring a pile of dishes. Tender chicken, crunchy cashews and crisp vegetables are tossed in a savory, slightly sweet sauce that clings to every bite.
It's a flexible, weeknight-friendly recipe that works just as well over rice, noodles or straight from the bowl. If you love this recipe, I bet you're going to love this creamy chicken ramen bowl, my Thai basil chicken with rice noodles and these Thai basil chicken lettuce wraps, too!
Ingredients
- Fresh basil: Adds brightness and a fresh, slightly sweet aroma that lifts the entire dish; slice it finely and stir it in at the end to preserve flavor.
- Cashews: For rich crunch and subtle creaminess. Toasting them separately brings out their natural sweetness and keeps them crisp.
- Tamari or coconut aminos: Brings deep umami flavor while keeping the dish gluten-free. Coconut aminos offer a slightly sweeter, lower-sodium option.
- Ginger and garlic: The aromatic backbone of the stir fry, adding warmth and depth without overpowering the basil.
See recipe card for quantities.
Instructions
- Step 1: In a small bowl, whisk together the chicken broth, tamari (or coconut aminos), honey, sesame oil, apple cider vinegar, chili sauce (if using) and starch until smooth. Set aside.
- Step 2: Season the sliced chicken generously with salt and pepper.
- Step 3: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the veggies in a single layer and cook.
- Step 4: Add the chicken and cook for 4 to 5 minutes until lightly browned. Flip and cook another 2 to 3 minutes until cooked through.
- Step 5: Pour in the prepared sauce and stir-fry for 1-2 minutes, until the sauce thickens and coats everything evenly.
- Step 6: Toast the cashews separately in a dry pan until golden, then let cool slightly. Stir the basil and toasted cashews into the stir fry. Garnish with green onions, sesame seeds and extra basil if you like.
Hint: I recommend using a stir fry pan that is non stick, for easy stir-frying.
Substitutions
- Chicken breast: Use chicken thighs for a juicier result or shrimp for a faster-cooking protein.
- Cashews: Replace with peanuts or almonds if needed, keeping the same toasting method.
- Honey: Swap with maple syrup for a slightly deeper sweetness.
Variations
- Vegetarian basil cashew stir fry: Swap the chicken for tofu or tempeh and use vegetable broth in the sauce.
- Extra veggie version: Add snap peas, mushrooms or baby corn for more texture and color.
- Spicy Thai-inspired twist: Increase the chili sauce and finish with a squeeze of lime juice for added heat and brightness.
Equipment
You'll need a large skillet or wok for high-heat cooking, a small bowl and whisk for mixing the sauce and a sharp knife with a cutting board for prepping the vegetables and chicken. A separate small pan is helpful for toasting the cashews evenly.
Storage
Store leftovers in an airtight container in the refrigerator for up to 1 day or freeze for up to 2 months. Thaw overnight in the fridge and reheat gently in a pan to maintain the texture of the sauce and vegetables.
Top tip
Cut all your vegetables and chicken to similar sizes so they cook evenly and finish at the same time, keeping the stir-fry tender and perfectly textured.
FAQ
Yes! Increase the chili sauce or Sriracha to taste, or add a pinch of red pepper flakes while cooking the vegetables for an extra kick.
Related
Looking for other recipes like this? Try these:
Basil Cashew Stir Fry
Ingredients
- 2 tablespoon avocado or olive oil
- 3 chicken breast cut into 1 inch thin slices 500g / 17.6oz
- Good pinch of salt and pepper
- 1 red pepper deseeded + diced or maybe sliced
- 1 small carrot julienne or thin buttons
- 100 g / 3.5oz tenderstem broccoli or reg or green beans
- 1 small yellow onion half moons (70g / 2.5oz)
- 1 tablespoon ginger grated
- 4 garlic cloves minced
- 2 tablespoon basil finely sliced
- ⅔ cup cashews raw and unsalted
For the sauce:
- ⅓ cup chicken broth
- 5 tablespoon tamari soy sauce or coconut aminos
- 1 - 2 teaspoon chilli sauce or Sriracha If you like heat
- 1 tablespoon honey
- 2 teaspoon toasted sesame oil
- 1.5 teaspoon apple cider vinegar
- 1.5 tablespoon tapioca or cornstarch
For the garnish:
- 1 tablespoon toasted sesame seeds
- 1 green onion finely sliced
Instructions
- Make the sauce: In a small bowl, whisk together the chicken broth, soy sauce, honey, sesame oil, apple cider vinegar, optional chilli or sriracha and starch. Set aside.
- Prepare the chicken: Season chicken with salt and pepper. In a large skillet on medium high heat, add 1 tablespoon avocado or olive oil. Add the chicken in a flat layer and cook until lightly browned, about 4 to 5 minutes, Don't stir then flip and cook for 2 - 3 mins until cooked through. Set aside.
- Cook the veg: Leaving any juices in the pan, add remaining 1 tablespoon avocado or olive oil along with the red pepper, onion, carrot, and broccoli. Cook the vegetables until tender, about 3 to 4 minutes.
- Toss together: Add the chicken back to the pan with the minced ginger and garlic. Stir for 30 seconds. Pour in the sauce and stir fry for another 1 to 2 minutes, until the sauce thickens.
- Toast cashews in a pan. Allow to cool.
- Stir through basil and cashews
- Garnish: Add in green onions, sesame seeds and more basil before serving.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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