This flavorful twist on classic cashew chicken stir-fry features tons of sweet peppers and fresh ginger in a rich sauce. Pile it all over a mound of rice for a dinner WAY better than take-out!
Cashew chicken stir-fry is arguably the best dinner your Monday night could ever see, guys. And I won’t even pretend that this hasn’t also been dinner the entire weekend too. ??
In between like many, maaaaaaany lemon poppyseed drop scones of course.
So this isn’t by any means our first rodeo with cashew chicken stir-fry, guys, but it’s by far the current favorite. Check back with me on that once the next knock-off goes up on the blog. ✌✌
But really, is there ANYTHING to hate about cashew chicken getting hit by a flavor party of fresh ginger? Or sweet peppers hanging out in every corner? Paired with all the classic goodness about cashew chicken and I think we’ve got ourselves a winner, guys.
Like most of my other stir-fries, this gem of a dinner is made in 30 minutes FLAT and that includes time to cook up a huge mess of rice too. Par the course for most stir-fries, it’s just chop, chop, saute for awhile, make a dang awesome sauce, let it all simmer a little while and then pile it in the most COPIOUS of amounts over hot rice.
It’s sweet, it’s salty, it’s crunchy, and the chicken is ridiculously tender too. Brutally honest truth is that you’re gonna fire take-out forever.
And let’s all just agree on the obvious which is that cashew chicken must become a Mon, Tues, Wed, Thurs, and so on kinda dinner plan.
Don’t even pretend that I don’t have the best ideas sometimes. ??
Sweet Pepper Ginger Cashew Chicken Stir-Fry
- 2 tablespoons vegetable oil
- 1-1/2 lbs boneless skinless chicken breasts, cut into 1-in cubes
- 1 medium onion, finely diced
- 1 large sweet pepper, diced into 1-in cubes
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/2 cup soy sauce
- 1/4 cup coconut sugar (or brown sugar)
- 1 tablespoon cornstarch, mixed with 1 tablespoon water
- 1 tablespoon white vinegar
- 1/2 cup toasted cashews
- Salt and pepper to taste
- 2 tablespoons minced fresh parsley
- Hot rice for serving
- In a large skillet over medium-high heat, heat oil until shimmery. Add chicken, onion, pepper, garlic, and ginger to pan and saute stirring occasionally 8-10 minutes until chicken is no longer pink and veggies are tender. Remove from heat.
- In a small bowl, whisk soy sauce, sugar, cornstarch mixture, and vinegar until smooth. Return chicken mixture to medium heat and pour sauce into pan. Stir several minutes until sauce is bubbly and thickened. Remove from heat and stir in toasted cashews, salt and pepper to taste, and parsley. Serve chicken stir-fry hot over hot rice and enjoy!
Gayle @ Pumpkin 'N Spice says
I agree, this definitely looks like the most delicious Monday night dinner! I order cashew chicken out every so often, so I’ve got to try this homemade version! I love the flavors, Sarah! Sounds like this would be even better for leftovers, too!
You can never go wrong with saucy cashew chicken and lots of rice in book! This is a weeknight dinner waiting to happen and I love the ginger in here!
Right?? Total dinner winner. 🙂 Thanks girl!
Nice recipe! i love chicken 🙂
Thank you Antonio! 🙂
I like the combination of the chicken and cashews, thanks for this great dinner idea.
Thanks Tadej! Let me know if you try this one!
Claire Smith says
It looks so hearty and full of flavor. I can’t wait to try. for some odd reason, I’ve been craving something that can top with rice.
Sounds like this is definitely a recipe you need to try then, Claire! Let me know if you do! 🙂
Nice recipe! I like the combination of the chicken and cashews. Thank you Antonio!
Super simple and fast! We eat all kinds of stir fry and I love a good cashew chicken. I left this recipe for my daughter to make , went out to garden and came in to a wonderful an delicious dinner! Thank you!
5 stars in our house!
Sounds like a wonderful dinner to walk in the door to! Glad you and your family loved this stir fry, Charlotte!
This is soooooo good! And fairly easy to make! My goodness! I swapped the breasts for thighs, added some C’bean green seasoning to the chicken while it was cooking & topped the rice with furikake! Yum!
Fantastic to hear, Christine! So glad you enjoyed. 🙂