Spicy Stir Fried Chicken with Cashews
Savor the bold and irresistible flavors of Spicy Stir-Fried Chicken with Cashews, a quick and easy dinner recipe that perfectly balances heat, sweetness, and crunch. Tender, bite-sized chicken thighs are infused with the rich umami notes of soy, oyster, and sriracha sauces, while crisp bell peppers, aromatic garlic, and ginger add a fresh and zesty kick. Roasted cashews bring a delightful crunch, making every bite a textural delight. This one-pan wonder is ready in just 30 minutes, making it a perfect weeknight meal that’s both healthy and comforting. Serve it over fluffy steamed rice or noodles for a dish that’s as satisfying as it is flavorful. Whether you’re a fan of spicy stir-fry recipes or simply looking to elevate your chicken dinner game, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 100 grams roasted unsalted cashews
- 2 tablespoons vegetable oil
- 1 medium green bell pepper
- 1 medium red bell pepper
- 1 small onion
- 3 garlic cloves
- 1 tablespoon fresh ginger
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon red chili flakes
- 2 scallions (green parts only)
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.
Dice the green and red bell peppers, slice the onion thinly, mince the garlic, and grate the ginger.
In a small bowl, mix the soy sauce, oyster sauce, sriracha sauce, brown sugar, cornstarch, and water. Set aside.
Heat a large wok or skillet over medium-high heat and add the vegetable oil.
Add the chicken pieces to the wok and stir-fry for 5-6 minutes until cooked through and lightly browned. Remove the chicken from the wok and set aside.
In the same wok, add the minced garlic, grated ginger, and red chili flakes. Stir-fry for 30 seconds until fragrant.
Add the sliced onion, green bell pepper, and red bell pepper. Stir-fry for 3-4 minutes until slightly tender but still crisp.
Return the cooked chicken to the wok and toss with the vegetables.
Pour the prepared sauce into the wok and stir well to coat all the ingredients evenly. Cook for 2-3 minutes until the sauce thickens slightly.
Add the roasted cashews and stir to combine.
Garnish with chopped scallions and serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4553 mg | 198% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 27.9 g | ||
| Protein | 158.3 g | 317% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 212 mg | 16% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2932 mg | 62% | |
*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.
