Ultimate Cashew Chicken Stir-Fry with Peppers & Rice

When it comes to weeknight dinners, few dishes can rival the satisfying combination of tender chicken, crunchy vegetables, and a savory sauce served over fluffy rice. This Ultimate Cashew Chicken Stir-Fry with Peppers & Rice takes inspiration from classic Chinese-American takeout while putting a wholesome, homemade spin on it. With juicy chicken, sweet bell peppers, and toasted cashews tossed in a rich garlic-ginger sauce, this dish is quick, flavorful, and guaranteed to become a family favorite. Perfect for busy evenings, meal prep, or even casual entertaining, it’s a colorful and nutritious dish that brings restaurant-style flavor to your own kitchen.

Why You’ll Love This Recipe

• Quick and Easy: Ready in about 30 minutes.
• Nutritious: Packed with lean protein, healthy fats from cashews, and plenty of vegetables.
• Crowd-Pleaser: A balanced mix of sweet, savory, and slightly spicy flavors.
• Perfect for Meal Prep: Makes great leftovers that reheat beautifully.

Ingredients You’ll Need

For the Stir-Fry:

• 1 ½ lbs (680g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil (divided)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• ¾ cup unsalted roasted cashews

For the Sauce:

• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• ½ cup chicken broth
• 1 tsp cornstarch mixed with 2 tsp water (slurry)
• ½ tsp red pepper flakes (optional)

For Serving:

• 3 cups cooked jasmine or brown rice
• Sliced green onions, for garnish
• Sesame seeds, for garnish

Step-by-Step Instructions

Step 1: Marinate the Chicken
In a bowl, combine chicken with soy sauce, oyster sauce, and cornstarch. Mix well and let sit for 10 minutes.

Step 2: Prepare the Sauce
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, chicken broth, and red pepper flakes. Set aside.

Step 3: Toast the Cashews
Heat a dry skillet over medium heat and toast the cashews for 2–3 minutes until fragrant. Remove and set aside.

Step 4: Cook the Chicken
Heat 1 tablespoon of oil in a large skillet or wok. Add chicken and cook for 5–6 minutes until browned and cooked through. Remove from pan.

Step 5: Stir-Fry the Vegetables
Add the remaining oil to the pan. Toss in the onion, garlic, ginger, and bell peppers. Stir-fry for 3–4 minutes until crisp-tender.

Step 6: Combine Everything
Return the chicken to the pan. Pour in the prepared sauce and simmer for 2 minutes. Stir in the cornstarch slurry to thicken the sauce. Add toasted cashews and toss everything together until coated.

Step 7: Serve
Spoon the stir-fry over rice. Garnish with green onions and sesame seeds.

Tips for Success

1. Use Fresh Peppers: Their sweetness and crunch balance the savory sauce.
2. Don’t Skip Toasting Cashews: Enhances flavor and crunch.
3. Adjust the Sauce: Add more honey for sweetness or more vinegar for tang.
4. Meal Prep Friendly: Divide into containers with rice for 4–5 days of ready-made meals.
5. Control Heat: Add extra red pepper flakes or fresh chili if you like it spicier.

Variations to Try

• Vegetarian Cashew Stir-Fry: Substitute chicken with tofu or tempeh.
• Extra Veggies: Add broccoli, zucchini, or snap peas for more nutrition.
• Low-Carb Option: Serve over cauliflower rice or zucchini noodles.
• Asian-Inspired Twist: Add a splash of sesame oil at the end for extra depth.

What to Serve With Cashew Chicken Stir-Fry

• Egg Drop Soup: Light and comforting, pairs well with stir-fry.
• Spring Rolls: Crisp and refreshing as a starter.
• Steamed Edamame: A simple, protein-packed side dish.
• Fruit Salad: Pineapple or mango adds a sweet finish.

Storing and Reheating

• Refrigerator: Store in airtight containers for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Microwave for 2–3 minutes or reheat in a skillet with a splash of broth to keep the sauce silky.

Nutritional Information (per serving, serves 5)

• Calories: ~470 kcal
• Protein: 32g
• Fat: 18g
• Carbohydrates: 45g
• Fiber: 4g
• Sugar: 8g

(Nutrition values are approximate and will vary depending on exact ingredients used.)

Final Thoughts

This Ultimate Cashew Chicken Stir-Fry with Peppers & Rice is a delicious blend of textures and flavors that’s both comforting and nourishing. The tender chicken, crunchy cashews, and vibrant bell peppers all come together in a savory garlic-ginger sauce that rivals your favorite takeout. Whether you’re meal prepping, feeding your family, or simply craving a quick and flavorful dinner, this recipe is one you’ll want to make again and again.

Ultimate Cashew Chicken Stir-Fry with Peppers & Rice

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• Author: rodrigo Stone
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A cashew chicken stir-fry is one of those timeless dishes that delivers big flavor in minimal time. The combination of tender chicken, crunchy cashews, and colorful peppers tossed in a savory, slightly sweet sauce creates a meal that feels restaurant-worthy but is easy to pull together at home. Perfect for weeknight dinners or meal prep, this stir-fry served over warm rice is both satisfying and wholesome, making it a family favorite that never gets old.

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Ingredients

Scale 1x2x3x

• 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 2 tablespoons cornstarch

• 2 tablespoons soy sauce (or tamari for gluten-free)

• 1 tablespoon rice vinegar

• 1 tablespoon oyster sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon honey or brown sugar

• 2 tablespoons sesame oil, divided

• 2 tablespoons vegetable oil

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 small onion, sliced

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 cup unsalted cashews, lightly toasted

• 3 cups cooked jasmine or brown rice

• Optional garnish: sliced green onions, sesame seeds, or extra cashews

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Instructions

• In a medium bowl, toss the chicken with cornstarch and 1 tablespoon soy sauce. Set aside to marinate for 10 minutes.

• In a small bowl, whisk together the remaining soy sauce, rice vinegar, oyster sauce, hoisin sauce, honey, and 1 tablespoon sesame oil. This will be your stir-fry sauce.

• Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6–7 minutes. Remove from the pan and set aside.

• Add the remaining vegetable oil to the skillet. Sauté garlic, ginger, and onion for 1–2 minutes until fragrant.

• Toss in the bell peppers and stir-fry for 3–4 minutes until crisp-tender.

• Return the chicken to the pan. Pour in the stir-fry sauce and cook, stirring, for 2–3 minutes until the sauce thickens and coats everything evenly.

• Add the toasted cashews and the remaining 1 tablespoon sesame oil. Toss well to combine.

• Serve hot over bowls of cooked jasmine or brown rice. Garnish with green onions, sesame seeds, or extra cashews if desired.

• Prep Time: 15 minutes
• Cook Time: 20 minutes