Spicy Chicken and Cashew Stir Fry
Indulge in the bold flavors of this Spicy Chicken and Cashew Stir Fry, a vibrant and satisfying dish perfect for weeknight dinners or an impressive meal to share. Tender slices of chicken breast are coated in cornstarch for a light, golden sear, while a colorful medley of crisp red and green bell peppers, julienned carrot, and crunchy cashews adds layers of texture. This stir fry comes alive with a rich, spicy sauce made from soy sauce, hoisin, sriracha, and a touch of sesame oil, delivering the perfect balance of umami and heat. With only 15 minutes of prep and cook time each, this dish comes together quickly and pairs beautifully with steamed rice or noodles for a complete, flavorful meal. Garnish with fresh spring onions and sesame seeds for a restaurant-quality finish!
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Recipe Information
Ingredients
- 450 grams chicken breast, thinly sliced
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 carrot, julienned
- 100 grams unsalted cashews
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sriracha
- 1 teaspoon sesame oil
- 2 tablespoons water
- 2 spring onions (green onions), finely chopped
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
In a bowl, toss the thinly sliced chicken breast with the cornstarch until evenly coated. Set aside.
In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken and stir-fry for 4–5 minutes until golden and cooked through. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced red and green bell peppers, julienned carrot, garlic, and ginger. Stir-fry for 3–4 minutes until the vegetables are slightly tender but still crisp.
Return the cooked chicken to the wok and toss to combine with the vegetables.
Add the cashews and stir-fry for 1–2 minutes to allow them to lightly toast.
In a small bowl, whisk together the soy sauce, hoisin sauce, sriracha, sesame oil, and water. Pour this sauce mixture into the wok and stir well to coat the chicken and vegetables evenly. Cook for another 2–3 minutes until the sauce has thickened slightly.
Remove from heat. Garnish with chopped spring onions and sesame seeds if desired.
Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2955 mg | 128% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 29.4 g | ||
| Protein | 168.6 g | 337% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 246 mg | 19% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2949 mg | 63% | |
*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.
