Recipes » Main Dishes » Cashew Chicken and Red Pepper Stir Fry

Cashew Chicken and Red Pepper Stir Fry

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5 from 1 vote
In less than 30 minutes you can have a great chicken stir-fry dinner with this simple and quick recipe.
Cook Time 10 minutes
Total Time 25 minutes
Cashew Chicken and Red Pepper Stir Fry - a quick cashew chicken stir fry that goes from prep to your table in under 30 minutes. https://www.lanascooking.com/cashew-chicken-stir-fry-with-red-peppers/

Cashew Chicken and Red Pepper Stir Fry – a quick cashew chicken stir fry that goes from prep to your table in under 30 minutes.

Cashew Chicken and Red Pepper Stir Fry - a quick cashew chicken stir fry that goes from prep to your table in under 30 minutes. https://www.lanascooking.com/cashew-chicken-stir-fry-with-red-peppers/

I have a really quick post today for a really quick dinner. When you’re pressed for time, there’s nothing easier than a stir-fry. One of our favorites on any Asian menu is the cashew chicken.

Cashew chicken is almost always a safe bet no matter where you happen to be dining. There’s just something about the savory, sauced chicken contrasted with the fat waxiness of the cashews that make it particularly appealing.

Most stir-fry recipes are completed from start to finish in well under 30 minutes. It depends a lot on how quickly you do your prep work.

And doing the prep before you start is always a must with stir-fry. Cut everything and have all your ingredients ready for the pan before you even turn on the stove.

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Oh yes, and always be sure to use an oil that can take high temperature cooking without burning! That’s a lesson I learned the hard way :-)

How to Make Cashew Chicken and Red Pepper Stir Fry

Prepare the chicken, bell peppers, garlic, ginger, and green onions. In a small bowl, combine cornstarch, soy sauce, rice wine vinegar, sugar, and hot pepper sauce. Set aside.

Toss cornstarch and soy sauce with the chicken in a large bowl.

Heat a large non-stick skillet over medium-high heat. Add the cashews and cook, stirring frequently, for 3 minutes or lightly browned. Remove from the pan and set aside.

Add oil to the pan, then add the chicken mixture. Sauté for about 2 minutes or until the chicken is lightly browned. Remove chicken from pan and add the bell pepper. Cook, stirring occasionally, for 2 minutes. Add garlic and ginger and cook another 30 seconds.

Add back the chicken mixture and cornstarch mixture to the pan. Cook for 1 minute or until sauce is slightly thickened. Add the cashews and green onions and stir to combine.

Serve over steamed white or brown rice. Sprinkle with additional minced green onion before serving.

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Cashew chicken and red pepper stir fry with rice and green onion garnish on a white plate.

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Cashew Chicken and Red Pepper Stir Fry - a quick cashew chicken stir fry that goes from prep to your table in under 30 minutes. https://www.lanascooking.com/cashew-chicken-stir-fry-with-red-peppers/

Cashew Chicken and Red Pepper Stir Fry

In less than 30 minutes you can have a great chicken stir-fry dinner with this simple and quick recipe.
5 from 1 vote
Print It Rate It
Course: Main Dishes
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 309kcal
Author: Lana Stuart

Ingredients

  • 4 teaspoons cornstarch divided
  • 2 tablespoons soy sauce divided
  • 1 teaspoon rice wine vinegar
  • ¾ teaspoon sugar
  • ½ teaspoon hot pepper sauce
  • 1 pound boneless skinless chicken breast cut lengthwise into strips
  • ½ cup cashews coarsely chopped
  • 2 tablespoons peanut oil
  • 1 large red bell pepper cut into strips
  • 1 teaspoon minced garlic
  • ½ teaspoon minced fresh ginger
  • 2 green onions thinly sliced

Instructions

  • Prep all ingredients before starting to cook.
  • In a small bowl, combine 1 teaspoon of the cornstarch with 1 tablespoon of the soy sauce, the rice wine vinegar, sugar, and hot pepper sauce. Set aside for now.
  • Toss the remaining cornstarch and soy sauce with the chicken in a large bowl.
  • Heat a large non-stick skillet over medium-high heat. Add the cashews and cook, stirring frequently, for 3 minutes or lightly browned. Remove from pan and set aside.
  • Add oil to pan, then add the chicken mixture. Sauté for about 2 minutes or until the chicken is lightly browned. Remove chicken from pan. Add the bell pepper and cook, stirring occasionally, for 2 minutes. Add garlic and ginger and cook another 30 seconds.
  • Add back the chicken mixture and cornstarch mixture to the pan. Cook for 1 minute or until sauce is slightly thickened. Add the cashews and green onions and stir to combine.
  • Serve over steamed white or brown rice. Sprinkle with additional minced green onion before serving.

Notes

Nutrition Information

Serving: 1 | Calories: 309kcal | Carbohydrates: 10g | Protein: 28g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 652mg | Potassium: 629mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1026IU | Vitamin C: 41mg | Calcium: 21mg | Iron: 2mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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6 Comments

  1. Stir fries are a favorite around here, and a great way to not waste “a little bit of this and a little bit of that”. So delish, my family always looks forward to these meals.

  2. I always love to see your post in my in-box. It gets me thinking about possibilities for the next nights dinner!

  3. You’re right. That’s a quick and easy supper after one of those long days. The most time consuming part is waiting for the rice to cook!

    Miss P

    1. Yes! Stir-fry is an old standby for busy days! I usually start the rice, then do the prep work and stir-fry. The rice is done about the same time as the stir-fry.