Stir-Fried Cashew Chicken with Bell Peppers and Ginger

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick paleo-friendly stir fry combining tender chicken, crunchy cashews, and colorful bell peppers with warming ginger. This asian-inspired paleo (paleo, gluten free) ready in about 25 minutes pairs stalks, chopped green onion, minced fresh ginger, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

★ 4.2 (9 ratings) Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add 1/2 cup raw cashews and toast, stirring often, for 2-3 minutes until golden and fragrant; remove and set aside.
  2. Step 2: In the same skillet, add 1 tbsp sesame oil and then 1 lb thinly sliced boneless skinless chicken thighs. Season with 1/2 tsp sea salt and 1/4 tsp black pepper. Stir-fry for 5-6 minutes until browned and cooked through.
  3. Step 3: Add 1 tbsp minced fresh ginger, 3 minced garlic cloves, and 1/4 tsp red chili flakes to the chicken; cook, stirring, for 1 minute until fragrant.
  4. Step 4: Stir in 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 3 chopped green onions. Cook for 3-4 minutes until vegetables are just tender but still crisp.
  5. Step 5: Pour 3 tbsp coconut aminos over the mixture, add the toasted cashews back in, and toss everything together for 1-2 minutes until the sauce lightly coats the chicken and vegetables. Serve immediately.

Frequently asked questions

How long does Stir-Fried Cashew Chicken with Bell Peppers and Ginger 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 Stir-Fried Cashew Chicken with Bell Peppers and Ginger?

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 onion from drying out.

Can I substitute ingredients in Stir-Fried Cashew Chicken with Bell Peppers and Ginger?

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 Stir-Fried Cashew Chicken with Bell Peppers and Ginger 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 Stir-Fried Cashew Chicken with Bell Peppers and Ginger paleo?

Yes — this recipe is tagged paleo, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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