Stir-Fried Chicken with Cashew and Bell Peppers

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A vibrant stir-fry featuring tender chicken pieces, crunchy cashews, and colorful bell peppers tossed in a savory soy-based sauce. This Asian-inspired stir-fry recipe, ready in about 30 minutes, pairs chicken breast, red bell pepper, green 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 3, 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

• 12 oz, sliced into 1/2-inch strips chicken breast
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips green bell pepper
• 1/3 cup roasted cashews
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 2 tsp sesame oil
• 2 tbsp vegetable oil
• 3 cloves, minced garlic
• 1 tbsp fresh, minced ginger
• 2 stalks, chopped green onions
• 1 tsp mixed with 2 tbsp water cornstarch
• 1/4 tsp black pepper
• 1/4 tsp salt

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 12 oz sliced chicken breast and stir-fry for 4-5 minutes until the edges are golden and chicken is cooked through. Remove chicken and set aside.
2. Step 2: Lower heat to medium and add 3 cloves minced garlic and 1 tbsp minced ginger to the wok, stirring for 30 seconds until fragrant but not browned.
3. Step 3: Add 1 medium sliced red bell pepper and 1 medium sliced green bell pepper, stir-frying for 3 minutes until slightly tender but still crisp.
4. Step 4: Return chicken to the wok, then add 3 tbsp soy sauce, 1 tbsp hoisin sauce, 2 tsp sesame oil, 1/4 tsp black pepper, and 1/4 tsp salt. Stir to combine.
5. Step 5: Pour in the cornstarch slurry made with 1 tsp cornstarch and 2 tbsp water, stirring continuously until the sauce thickens and coats the chicken and vegetables, about 1 minute.
6. Step 6: Toss in 1/3 cup roasted cashews and 2 chopped green onions. Stir for 30 seconds to heat through and combine flavors. Serve immediately.