Chicken Cashews and Red Pepper Stir Fry
Savor the bold flavors and irresistible crunch of this Chicken Cashews and Red Pepper Stir Fry, a quick and easy dinner recipe perfect for busy weeknights. Tender bite-sized chicken breast pieces are marinated in soy sauce and stir-fried to golden perfection alongside crisp red bell peppers, aromatic garlic, and fresh ginger. A savory sauce made with hoisin and oyster sauces adds a rich, glossy finish, while roasted cashews provide a delightful crunch in every bite. Ready in just 25 minutes from start to finish, this dish is a balanced blend of protein, veggies, and nutty goodness. Garnish it with fresh scallions and serve over fluffy steamed rice or noodles for a delicious, restaurant-quality meal at home. Perfect for fans of quick stir fry recipes, Asian-inspired meals, or healthy weeknight dinners!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 large red bell pepper
- 3 cloves garlic
- 1 inch piece fresh ginger
- 3 ounces roasted, unsalted cashews
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 tablespoons water
- 2 stalks scallions (optional, for garnish)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Slice the chicken breast into thin, bite-sized strips and place in a bowl. Add 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and a pinch of salt. Mix to coat well and set aside to marinate for 10 minutes.
While the chicken marinates, prepare the other ingredients. Thinly slice the red bell pepper. Mince the garlic and ginger. Chop the scallions into small slices, if using.
In a small bowl, whisk together hoisin sauce, oyster sauce, the remaining 2 tablespoons of soy sauce, 2 tablespoons of water, and 1 tablespoon of cornstarch. Set the sauce aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl it around.
Add the marinated chicken to the skillet in a single layer and cook for 2-3 minutes, or until the chicken is lightly browned but not fully cooked through. Remove the chicken from the skillet and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the red bell pepper, minced garlic, and ginger. Stir-fry for about 2 minutes until the bell pepper begins to soften.
Return the chicken to the skillet, followed by the sauce mixture. Stir everything together and cook for another 2-3 minutes, or until the chicken is fully cooked and the sauce thickens slightly.
Add the roasted cashews to the skillet and stir until evenly distributed.
Taste for seasoning and adjust with additional soy sauce or black pepper if needed.
Remove the skillet from heat and garnish with sliced scallions, if desired. Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.0 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 639 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
