Stir-Fried Chicken with Cashews and Ginger Soy Glaze

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick stir-fry featuring tender chicken pieces tossed with crunchy cashews and fresh ginger in a savory soy glaze, perfect for a flavorful weeknight dinner. This Asian-inspired Super Bowl recipe, ready in about 25 minutes, pairs boneless skinless chicken breast, cashew nuts, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 400 cal/serving

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Ingredients

1 lb, cut into 1-inch cubes boneless skinless chicken breast
1/2 cup, roasted cashew nuts
1 tbsp, julienned fresh ginger
3, minced garlic cloves
3 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp brown sugar
1 tbsp rice vinegar
2 tbsp vegetable oil
2, sliced thinly green onions
1/4 tsp (optional) red chili flakes
1 tsp mixed with 1 tbsp water cornstarch

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tbsp brown sugar, and 1 tbsp rice vinegar. Set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 1 lb cubed boneless skinless chicken breast and stir-fry for 5-6 minutes until browned and cooked through.
Step 3: Add 1 tbsp julienned fresh ginger and 3 minced garlic cloves to the wok, tossing for 1 minute until fragrant.
Step 4: Pour the prepared sauce over the chicken and stir to combine. Add 1/2 cup roasted cashew nuts and 1/4 tsp red chili flakes if using, cooking for 2 minutes to allow flavors to meld.
Step 5: Stir in 1 tsp cornstarch mixed with 1 tbsp water to thicken the sauce, cooking for another minute until glossy. Remove from heat and garnish with 2 sliced green onions before serving with steamed rice.