Teriyaki Chicken and Cashew Stir Fry with Sesame
A vibrant Asian-inspired stir fry that balances sweet, savory, and spicy flavors in one satisfying dish. Tender chicken breast pairs with crisp vegetables, toasted cashews, and a glossy teriyaki sauce thickened with cornstarch for silky coating. The sauce combines soy, brown sugar, rice vinegar, and a hint of sriracha heat, finished with sesame seeds for nutty depth. Quick enough for weeknight dinners, impressive enough for entertaining. What sets this version apart is the cashew crunch against soft vegetables and the homemade teriyaki glaze that clings to every ingredient rather than pooling at the pan bottom. Perfect for those seeking restaurant-quality results at home without special equipment.
Ingredients
- 2 boneless skinless chicken breastchicken thighsame weightthighs stay more tender with longer cooking but increase saturated fat
4
Full guide → - 3 tablespoon sesame oil
- ½ yellow onion, sliced
- 1 red bell pepper, sliced
- ½ cup mushroom, sliced
- 3 cup frozen Asian stir-fry vegetable mix
- 1 cup unsalted cashews
- 1 bunch scallion, sliced
- 1 teaspoon crushed red pepper flakes
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- ½ tablespoon sesame oil
- ½ tablespoon garlic, minced
- ½ teaspoon fresh ginger, minced
- ½ teaspoon sriracha
- 1 tablespoon cornstarch
- 2 tablespoon water
- 2 tablespoon sesame seeds, for garnish
Instructions
- 1
Whisk together soy sauce, brown sugar, rice vinegar, honey, sesame oil, garlic, ginger, and sriracha in a medium saucepan and bring to a simmer over medium heat, then reduce to low.
- 2
Mix cornstarch and water in a small bowl, drizzle into sauce while whisking constantly until thickened, then remove from heat and stir in sesame seeds.
- 3
Heat sesame oil in a large frying pan or wok over medium-high heat, stir-fry chicken pieces until cooked through and golden, then transfer to a bowl.
- 4
Wipe out pan, add sesame oil, and sauté onion, bell pepper, and mushroom until crispy-tender.
- 5
Move vegetables to pan edges, add frozen stir-fry vegetable mix, and continue cooking until onions turn translucent and frozen vegetables are tender.
- 6
Return chicken to pan, drizzle with teriyaki sauce, sprinkle with red pepper flakes, and stir until evenly coated and sauce thickens.
- 7
Stir in cashews, then top with scallions and sesame seeds before serving over rice.
Tips
Cut chicken into uniform pieces before cooking to ensure even doneness. Don't crowd the pan initially; working in batches if needed prevents steaming and develops golden exterior crust.
Prepare all ingredients before heating the wok or pan. Stir-frying moves quickly, so having garlic minced, ginger prepped, and vegetables cut prevents scrambling mid-cook.
Toast cashews separately in a dry skillet for 2-3 minutes before adding to stir fry if you want deeper nutty flavor and crispness rather than softening them in the hot sauce.
Good to Know
Refrigerate in airtight container up to 3 days. Sauce separates from components; reheat gently in wok with splash of water to restore gloss.
Prepare teriyaki sauce and cut all vegetables the morning of serving. Cook complete dish no more than 2 hours before serving to keep cashews crisp.
Serve immediately over steamed jasmine or white rice. Pairs with stir-fried bok choy or steamed broccoli on the side. Garnish with extra sesame seeds and scallions.
Common Mistakes
Do not skip whisking the cornstarch slurry constantly to avoid lumps in sauce.
Do not overcrowd the pan when cooking chicken to avoid steaming instead of browning.
Do not add cashews until the final moment to keep them crunchy rather than softening in hot sauce.
Substitutions
Vegan Options
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
4
Full guide →4
FAQ
Can I make this teriyaki sauce ahead of time?
Yes. Prepare sauce up to 5 days ahead and refrigerate in a sealed container. Reheat gently over low heat, whisking in cornstarch slurry again just before using since it may separate. The flavor actually deepens overnight.
What if I don't have fresh ginger and garlic?
Use 1/4 teaspoon garlic powder and 1/4 teaspoon ground ginger as direct substitutes. Reduce amounts slightly since powdered versions concentrate flavor. Fresh provides better texture and taste, but powders work in a pinch for this sauce-based dish.
Can I freeze this stir fry for later?
Freeze cooked stir fry without cashews and garnish for up to 2 months in freezer bags. Thaw overnight in fridge and reheat in wok over medium heat, adding splash of water. Toast fresh cashews separately and garnish when serving for best texture and flavor.