Stir-Fried Chicken with Cashews and Bell Peppers

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

A vibrant, protein-packed stir-fry with tender chicken and crunchy vegetables in a savory sauce. This asian-inspired quick meals ready in about 30 minutes pairs chicken breasts, soy sauce, rice wine 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.

★ 4.5 (12 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 lb chicken, 2 tbsp soy sauce, 1 tbsp rice wine, and 1 tbsp cornstarch. Toss to coat and let sit for 10 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering.
  3. Step 3: Add chicken in a single layer and cook for 3-4 minutes per side until golden. Remove and set aside.
  4. Step 4: Add bell peppers to the wok and stir-fry for 2 minutes until crisp-tender.
  5. Step 5: Add 2 minced garlic cloves and 1 tsp grated ginger, stirring for 30 seconds until fragrant.
  6. Step 6: Return chicken to the wok. Add 1 tbsp oyster sauce, 1 tbsp honey, and 1/4 cup water, stirring to combine.
  7. Step 7: Stir in 1/2 cup roasted cashews and cook for 1 minute until heated through.

Frequently asked questions

How long does Stir-Fried Chicken with Cashews 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 Cashews 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 chicken breasts from drying out.

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

Asian quick meals 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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