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Thai Cashew Chicken Stir Fry

Thai Cashew Chicken Stir Fry is a vibrant and flavorful dish that comes together in under 30 minutes. Featuring tender chicken, crunchy bell peppers, and rich cashews tossed in a savory sauce, this stir fry is perfect for busy weeknights or casual gatherings. Serve it over rice or noodles for a satisfying meal that will impress family and friends alike.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, sliced
  • 1 cup fresh bell peppers (red and green), sliced
  • ½ cup unsalted roasted cashews
  • 3 cloves fresh garlic, minced
  • 1 tsp fresh ginger, grated
  • ¼ cup low-sodium soy sauce
  • 1 tbsp honey or maple syrup
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 1 tbsp vegetable oil

Instructions

  1. Slice chicken breasts into bite-sized pieces and chop bell peppers thinly.
  2. In a bowl, whisk together soy sauce, honey (or maple syrup), cornstarch mixture, garlic, and ginger.
  3. Heat oil in a skillet over medium-high heat. Sauté chicken until golden brown (5-7 minutes).
  4. Add bell peppers and cashews; stir-fry for about 3 minutes until vibrant.
  5. Pour sauce over the mixture; stir to coat evenly and cook for an additional 2 minutes.
  6. Serve over steamed rice or noodles, garnished with extra cashews or green onions if desired.
  • Author: Jennifer
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Stir-frying
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 cup (approximately 250g)
  • Calories: 370
  • Sugar: 6g
  • Sodium: 690mg
  • Fat: 18g
  • Saturated Fat: 2g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 3g
  • Protein: 29g
  • Cholesterol: 70mg

Keywords: - Customize by swapping in vegetables like snap peas or adding chili flakes for heat. - For a vegetarian option, substitute chicken with tofu or tempeh. - Store leftovers in an airtight container for up to three days.