Stir-Fried Chicken with Cashew and Bell Peppers

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

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 ready in about 30 minutes pairs roasted cashews, soy sauce, hoisin sauce 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.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Stir-Fried Chicken with Cashew and Bell Peppers take to make?

Total time is about 30 minutes (15 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 Chicken with Cashew and Bell Peppers?

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 roasted cashews from drying out.

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

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 Chicken with Cashew and Bell Peppers for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Stir-Fried Chicken with Cashew and Bell Peppers?

Asian stir fry 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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