30-Minute Spicy Chicken Stir-Fry with Bell Peppers and Cashews
A quick and colorful stir-fry featuring tender chicken breast tossed with crisp bell peppers, crunchy cashews, and a spicy soy-ginger glaze. This asian-inspired stir fry ready in about 25 minutes pairs stalks, chopped Green onions, minced Garlic cloves, grated Fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 1 lb, thinly sliced Boneless skinless chicken breast
- 1 large, sliced into strips Red bell pepper
- 1 large, sliced into strips Yellow bell pepper
- 3 stalks, chopped Green onions
- 3, minced Garlic cloves
- 1 tbsp, grated Fresh ginger
- 1/3 cup, raw or roasted Cashews
- 3 tbsp Soy sauce
- 1 tbsp Sriracha sauce
- 1 tbsp Sesame oil
- 2 tbsp Vegetable oil
- 1 tsp Cornstarch
- 2 tbsp Water
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp sriracha sauce, 1 tsp cornstarch, and 2 tbsp water until smooth; set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 1 lb thinly sliced boneless skinless chicken breast and stir-fry for 4-5 minutes until browned and cooked through; remove chicken and set aside.
- Step 3: In the same pan, add 3 minced garlic cloves, 1 tbsp grated fresh ginger, and cook for 30 seconds until fragrant.
- Step 4: Add 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1/3 cup cashews. Stir-fry for 3-4 minutes until peppers are tender-crisp.
- Step 5: Return the cooked chicken to the pan along with the soy-sriracha sauce mixture, tossing everything together. Cook for 1-2 minutes until the sauce thickens and coats the ingredients.
- Step 6: Drizzle 1 tbsp sesame oil and stir in 3 chopped green onions just before serving to add a fresh aroma.
Frequently asked questions
How long does 30-Minute Spicy Chicken Stir-Fry with Bell Peppers and Cashews take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover 30-Minute Spicy Chicken Stir-Fry with Bell Peppers and Cashews?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep stalks, chopped green onions from drying out.
Can I substitute ingredients in 30-Minute Spicy Chicken Stir-Fry with Bell Peppers and Cashews?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale 30-Minute Spicy Chicken Stir-Fry with Bell Peppers and Cashews for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with 30-Minute Spicy Chicken Stir-Fry with Bell Peppers and Cashews?
Asian stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
