Chicken Cashews Red Pepper and Scallion Stir Fry
Elevate your weeknight dinner routine with this vibrant Chicken Cashews Red Pepper and Scallion Stir Fry, a quick and flavor-packed meal that’s ready in just 30 minutes! Tender, marinated chicken is seared to golden perfection and complemented by the crunch of roasted cashews, sweet red bell peppers, and fresh scallions. A rich, savory sauce made with soy sauce, hoisin, and sesame oil ties it all together, creating a balanced blend of umami goodness. This colorful dish is perfect served over fluffy white rice, making it a wholesome, satisfying meal. With minimal prep and simple ingredients, this stir fry is a versatile dinner option that’s as delicious as it is nutritious. Perfect for busy weeknights or a quick family meal, this recipe delivers restaurant-quality flavor from the comfort of your kitchen.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 3 tbsp Soy sauce
- 1 tbsp Cornstarch
- 0.33 cup Low-sodium chicken broth
- 2 tbsp Hoisin sauce
- 1 tsp Sesame oil
- 2 tbsp Vegetable oil
- 3 Garlic cloves, minced
- 1 tsp Fresh ginger, finely grated
- 1 Red bell pepper, thinly sliced
- 0.5 cup Raw cashews
- 4 Scallions, thinly sliced on a diagonal
- 4 servings Cooked rice
Instructions
Cut the chicken into bite-sized pieces and toss with 1 tablespoon of soy sauce and the cornstarch in a medium bowl. Let marinate for 10 minutes while preparing the other ingredients.
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, chicken broth, hoisin sauce, and sesame oil. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for about 3-4 minutes per side until golden and cooked through. Remove the chicken and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
Add the red bell pepper to the skillet and stir-fry for 2-3 minutes until slightly tender but still crisp.
Return the chicken to the skillet, followed by the cashews and the soy sauce mixture. Stir everything together and cook for another 2-3 minutes until well coated and heated through.
Remove the skillet from the heat and stir in the sliced scallions.
Serve the stir fry immediately over cooked rice. Enjoy your meal!
Nutrition Facts
Calories |
2622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2630 mg | 114% | |
| Total Carbohydrate | 276.3 g | 100% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 19.0 g | ||
| Protein | 180.9 g | 362% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 224 mg | 17% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2389 mg | 51% | |
*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.
