Spicy Chicken and Cashew Stir-Fry

By AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

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 weeknight dish featuring tender chicken, crunchy cashews, and a bold ginger-garlic sauce infused with chili paste. This Asian-inspired chicken recipe (dairy-free), ready in about 25 minutes, pairs chicken breast, cashews, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 10 min Serves 4 Asian cuisine 420 cal/serving

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Ingredients

1.5 lbs, thinly sliced chicken breast
1/2 cup, unsalted cashews
1 cup, sliced bell peppers
1 cup snap peas
2 tbsp, grated ginger
3 cloves, minced garlic
3 tbsp soy sauce
1 tbsp honey
1 tbsp chili paste
2 tbsp vegetable oil

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Instructions

Step 1: In a large bowl, combine chicken slices, 1 tbsp soy sauce, 1 tsp honey, and 1 tsp chili paste. Marinate for 15 minutes while preparing other ingredients.
Step 2: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add bell peppers and snap peas, stir-frying for 3-4 minutes until crisp-tender. Remove and set aside.
Step 3: Add remaining 1 tbsp oil to the pan. Cook marinated chicken in batches, stirring frequently for 5-6 minutes until browned and nearly cooked through.
Step 4: Push chicken to one side, add ginger and garlic, and sauté 30 seconds until fragrant. Stir in remaining soy sauce, honey, and chili paste. Cook 2 minutes until sauce thickens.
Step 5: Return vegetables to the pan, add cashews, and toss to combine. Cook 2 more minutes until heated through and glossy.