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 drafted and published.

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 Super Bowl recipe, ready in about 25 minutes, pairs boneless skinless chicken breast, cashew nuts, and fresh ginger for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 boneless skinless chicken breast, cut into 1-inch cubes
1/2 cup cashew nuts, roasted
1 tbsp fresh ginger, julienned
3 garlic cloves, minced
3 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp brown sugar
1 tbsp rice vinegar
2 tbsp vegetable oil
2 green onions, sliced thinly
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.