Stir-Fried Chicken with Bell Peppers and Cashews

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A quick and colorful stir-fry combining tender chicken, crunchy cashews, and sweet bell peppers in a savory soy sauce glaze. This Asian fusion recipe, ready in about 30 minutes, pairs boneless skinless chicken breast, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 boneless skinless chicken breast
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 medium green bell pepper
• 1/2 cup raw cashews
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 3, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 2, sliced green onions
• 1 tsp cornstarch
• 2 tbsp water

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Instructions

1. Step 1: Slice 1 lb boneless skinless chicken breast into thin strips about 1/2 inch wide. Set aside.
2. Step 2: Core and seed 1 medium each of red, yellow, and green bell peppers, then cut into 1-inch strips.
3. Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tsp cornstarch, and 2 tbsp water until smooth. Set the sauce aside.
4. Step 4: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 1/2 cup raw cashews and toast for 2 minutes, stirring frequently, until fragrant and lightly browned. Remove cashews and set aside.
5. Step 5: In the same skillet, add 1 tbsp sesame oil and 3 minced garlic cloves plus 1 tbsp minced fresh ginger. Sauté for 30 seconds until aromatic, being careful not to burn.
6. Step 6: Add the sliced chicken strips to the skillet and stir-fry for 4-5 minutes until the edges turn opaque and the chicken is nearly cooked through.
7. Step 7: Toss in the sliced bell peppers and continue stir-frying for 3 minutes until the peppers are tender-crisp.
8. Step 8: Pour the prepared soy-hoisin sauce over the chicken and vegetables, stirring continuously until the sauce thickens and coats everything evenly, about 1-2 minutes.
9. Step 9: Return the toasted cashews to the skillet and mix thoroughly.
10. Step 10: Remove from heat and garnish with 2 sliced green onions before serving.