Name: Ultimate Cashew Chicken Stir-Fry with Peppers & Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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

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.

Ingredients

Scale

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

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