ThaiMedium · Hot
Cashew Chicken and Pepper Stir-Fry
Chicken thigh pieces go into a very hot wok with bell pepper and garlic, each element keeping its shape and some of its snap. Cashews are added toward the end — toasted by the residual heat, staying whole and buttery. Soy sauce gives the pan its savory backbone without turning the dish heavy or dark.
Prep
15 min
Cook
15 min
Total
30 min
Method
Prep
1
Slice chicken breast into thin strips, about 1/4 inch thick. Pat dry with paper towels.
2
Cut bell peppers into 1/2-inch strips. Mince garlic. Grate fresh ginger.
3
Roughly chop cashews if desired for easier distribution.
Stir-Fry
4
Heat a large wok or skillet over high heat until smoking. Add 1 tablespoon sunflower oil.
5
Add chicken in a single layer. Sear undisturbed for 2 minutes, then toss and cook another 2-3 minutes until golden and cooked through to 165°F internal temperature. Remove and set aside.
6
7
Add bell pepper strips. Stir-fry 2-3 minutes until crisp-tender but still vibrant, not soft.
Finish
8
9
Add cashews and toss gently to distribute.
10
Remove from heat. Scatter fresh cilantro leaves on top. Serve with lime wedges on the side for squeezing.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -2
Calories
543
per serving
High in protein · 45gLow sugar · 7g
Protein
45g
Carbs
22g
Fat
32g
Sat. fat
5g
Fiber
5g
Sugar
7g
Sodium
923mg
Dairy FreeNut Free Adaptable With SubstitutionHeart HealthyDiabetes FriendlyLow CarbHigh ProteinLean MeatBalanced Meal
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.2
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.9m³
Land
58Pt
Runoff
0.2g P
Chicken breast, sliced thin drives 91% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
3
Sweet
5
Salty
3
Sour
1
Bitter
Textures
CrispyTenderCrunchy
Aromas
HerbalPungentNutty
Kitchen Equipment
Primary Tool
WokCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Heat wok until smoking before adding oil for optimal searing. Chicken and vegetables must be cooked at high heat consistently throughout stir-fry process.
Handling
Pat chicken completely dry before cooking for better browning. Slice chicken into uniform thin strips for even cooking. Ensure no pink remains and internal temperature reaches 165°F.
Cross Contamination
Use separate cutting boards for raw chicken and vegetables. Wash hands thoroughly with soap and water after handling raw poultry. Avoid using same utensils for raw and cooked chicken without washing.
Storage
Refrigerate leftover stir-fry within 2 hours of cooking. Store in airtight containers at 40°F or below. Consume within 3-4 days for best quality and safety.
High Risk Population
This dish contains tree nuts and soy ingredients. Individuals with tree nut or soy allergies should avoid this dish entirely. Those with tree nut allergies should be aware of cross-reactivity risks with other tree nuts.
Pro Tips
Technique
Keep your wok screaming hot and resist the urge to stir too often—let the chicken develop that golden crust undisturbed for those first two minutes. This is where the flavor lives.
Substitution
For deeper umami, replace one tablespoon of soy sauce with a small splash of fish sauce. It is my mother's secret, though she would never call it that.
From the chef
The wok must be very hot before anything goes in — that is the first thing this dish asks of you. The chicken sears in a single layer, picks up color, then rests while the bell pepper and garlic take the same heat without going soft. Soy sauce gives the pan its savory backbone, keeping everything bright rather than heavy. The cashews arrive last, warming in the residual heat until they are just toasted, still whole and buttery. Cilantro and a squeeze of lime finish it at the table. Quick to cook, careful in sequence, clean on the palate.
TagsAsian
AllergensTree NutsSoy
Source: generated · May 30, 2026