Stir-Fried Chicken with Sweet Chili and Cashews
A vibrant stir-fry combining tender chicken, crunchy cashews, and a sweet chili sauce for a perfect balance of textures and flavors. This asian-inspired chicken ready in about 25 minutes pairs boneless skinless chicken breast, vegetable oil, stalks, chopped green onions 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
- 2 tbsp vegetable oil
- 1 medium, sliced into thin strips red bell pepper
- 3 stalks, chopped green onions
- 3 cloves, minced garlic cloves
- 1/2 cup, roasted cashews
- 1/3 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp fresh lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Cut 1 lb boneless skinless chicken breast into 1-inch cubes. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the chicken cubes and cook for 5-6 minutes, stirring frequently, until golden brown and cooked through.
- Step 2: Add 3 minced garlic cloves and 1 medium sliced red bell pepper to the wok. Stir-fry for 2 minutes until the garlic is fragrant and the pepper starts to soften.
- Step 3: Stir in 1/3 cup sweet chili sauce, 2 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp fresh lime juice. Toss to coat the chicken and vegetables evenly, cooking for another 2 minutes until the sauce thickens slightly.
- Step 4: Remove from heat and fold in 1/2 cup roasted cashews and 3 chopped green onions. Season with 1/2 tsp salt and 1/4 tsp black pepper, mixing well before serving.
Frequently asked questions
How long does Stir-Fried Chicken with Sweet Chili and Cashews 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 Chicken with Sweet Chili and Cashews?
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 vegetable oil from drying out.
Can I substitute ingredients in Stir-Fried Chicken with Sweet Chili and Cashews?
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 Sweet Chili and Cashews 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 Sweet Chili and Cashews?
Asian chicken 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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