Chicken Cashews Red Pepper and Scallion Stir Fry
Elevate your weeknight dinner routine with this vibrant Chicken Cashews Red Pepper and Scallion Stir Fry, a quick and flavor-packed meal that’s ready in just 30 minutes! Tender, marinated chicken is seared to golden perfection and complemented by the crunch of roasted cashews, sweet red bell peppers, and fresh scallions. A rich, savory sauce made with soy sauce, hoisin, and sesame oil ties it all together, creating a balanced blend of umami goodness. This colorful dish is perfect served over fluffy white rice, making it a wholesome, satisfying meal. With minimal prep and simple ingredients, this stir fry is a versatile dinner option that’s as delicious as it is nutritious. Perfect for busy weeknights or a quick family meal, this recipe delivers restaurant-quality flavor from the comfort of your kitchen.
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Ingredients
- 1 lb Boneless, skinless chicken breast
- 3 tbsp Soy sauce
- 1 tbsp Cornstarch
- 0.33 cup Low-sodium chicken broth
- 2 tbsp Hoisin sauce
- 1 tsp Sesame oil
- 2 tbsp Vegetable oil
- 3 Garlic cloves, minced
- 1 tsp Fresh ginger, finely grated
- 1 Red bell pepper, thinly sliced
- 0.5 cup Raw cashews
- 4 Scallions, thinly sliced on a diagonal
- 4 servings Cooked rice
Directions
Step 1
Cut the chicken into bite-sized pieces and toss with 1 tablespoon of soy sauce and the cornstarch in a medium bowl. Let marinate for 10 minutes while preparing the other ingredients.
Step 2
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, chicken broth, hoisin sauce, and sesame oil. Set aside.
Step 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for about 3-4 minutes per side until golden and cooked through. Remove the chicken and set aside.
Step 4
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
Step 5
Add the red bell pepper to the skillet and stir-fry for 2-3 minutes until slightly tender but still crisp.
Step 6
Return the chicken to the skillet, followed by the cashews and the soy sauce mixture. Stir everything together and cook for another 2-3 minutes until well coated and heated through.
Step 7
Remove the skillet from the heat and stir in the sliced scallions.
Step 8
Serve the stir fry immediately over cooked rice. Enjoy your meal!
Nutrition Facts
| Serving size | (1670.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2621.9 |
| Total Fat 85.0g | 0% |
| Saturated Fat 15.5g | 0% |
| Polyunsaturated Fat 23.2g | |
| Cholesterol 386.5mg | 0% |
| Sodium 2630.5mg | 0% |
| Total Carbohydrate 276.3g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 19.0g | |
| Protein 180.9g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 224.2mg | 0% |
| Iron 19.7mg | 0% |
| Potassium 2389.0mg | 0% |
Source of Calories