Spicy Chicken and Cashew Stir-Fry
A quick weeknight dish featuring tender chicken, crunchy cashews, and a bold ginger-garlic sauce infused with chili paste. This asian-inspired chicken (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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Spicy Chicken and Cashew Stir-Fry take to make?
Total time is about 25 minutes (15 min prep + 10 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 Spicy Chicken and Cashew Stir-Fry?
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 chicken breast from drying out.
Can I substitute ingredients in Spicy Chicken and Cashew Stir-Fry?
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 Spicy Chicken and Cashew Stir-Fry 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.
Is Spicy Chicken and Cashew Stir-Fry dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many chicken recipes and this is hands down the best.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
