Quick Chicken Stir-Fry with Bell Peppers and Cashews
A colorful and speedy stir-fry featuring tender chicken, crunchy cashews, and crisp bell peppers tossed in a savory garlic sauce. This asian-inspired chicken ready in about 25 minutes pairs roasted and unsalted cashews, minced garlic cloves, soy sauce 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, thinly sliced into strips boneless skinless chicken breast
- 1 large, sliced into thin strips red bell pepper
- 1 large, sliced into thin strips yellow bell pepper
- 1/3 cup, roasted and unsalted cashews
- 3 minced garlic cloves
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp cornstarch
- 1/4 cup water
- 2 sliced diagonally for garnish green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tsp cornstarch, and 1/4 cup water until smooth and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 1 lb thinly sliced chicken breast strips and stir-fry for 4-5 minutes until the chicken is mostly cooked and starting to brown.
- Step 3: Add 3 minced garlic cloves, 1 large sliced red bell pepper, and 1 large sliced yellow bell pepper to the wok. Stir-fry everything together for 3-4 minutes until the peppers are tender-crisp and garlic is fragrant.
- Step 4: Pour the prepared sauce into the wok and cook, stirring constantly, for 2 minutes until the sauce thickens and coats the chicken and vegetables.
- Step 5: Stir in 1/3 cup roasted unsalted cashews and 1 tsp sesame oil. Toss briefly to combine.
- Step 6: Remove from heat and garnish with 2 sliced green onions before serving hot over steamed rice or noodles.
Frequently asked questions
How long does Quick 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 Quick 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 roasted and unsalted cashews from drying out.
Can I substitute ingredients in Quick 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 Quick 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 Quick Chicken Stir-Fry with Bell Peppers and Cashews?
Asian chicken 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.
