Spicy Chicken Stir-Fry with Bell Peppers and Cashews

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring tender chicken thighs, crunchy cashews, and sweet bell peppers tossed in a spicy soy-ginger sauce. This asian fusion-inspired chicken ready in about 27 minutes pairs olive oil, roasted unsalted cashews, low sodium soy sauce 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: 12 min Serves 4 Asian Fusion cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat until hot but not smoking.
  2. Step 2: Add 1 lb cut chicken thighs and stir-fry for 5-6 minutes until browned and cooked through.
  3. Step 3: Add 2 cloves minced garlic, 1 tbsp minced fresh ginger, and 1/2 tsp red chili flakes; stir-fry for 30 seconds until fragrant.
  4. Step 4: Toss in 1 large sliced red bell pepper and 1 large sliced yellow bell pepper, cooking for 3-4 minutes until crisp-tender.
  5. Step 5: Stir in 3 tbsp low sodium soy sauce and 1/3 cup roasted cashews; cook for 1 more minute until the sauce coats all ingredients.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions before serving.

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Frequently asked questions

How long does Spicy Chicken Stir-Fry with Bell Peppers and Cashews take to make?

Total time is about 27 minutes (15 min prep + 12 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 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 olive oil from drying out.

Can I substitute ingredients in 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 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 Spicy Chicken Stir-Fry with Bell Peppers and Cashews?

Asian Fusion 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.

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