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20-minute Chicken With Cashew Nuts And Peppers
5 from 15 votes

20-minute Chicken With Cashew Nuts And Peppers

This 20-minute Chicken with Cashew Nuts and Peppers is a stir-fry combining marinated chicken pieces with bell peppers, garlic, ginger, and onion. Tossed in a savory, slightly sweet sauce featuring oyster sauce, soy, and Chinese five-spice, it finishes with crunchy cashews and optional spring onions for texture. Ready quickly, it pairs well with rice or noodles.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 275 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the stir-fry
  • 2 chicken breast or 4 thighs, cut into smallish pieces
  • 2 teaspoons cornstarch (UK/Australia = cornflour)
  • 1 teaspoon rice wine or rice wine vinegar (I just use whichever I have)
  • 2 pepper US bell peppers, Australia capsicum) preferably one green & one red, chopped into big(ish) pieces
  • 2 garlic crushed or sliced thinly, cloves
  • 5 fresh ginger peeled and sliced into small pieces, cm-long piece
  • 1 onion chopped into chunky pieces, large
  • 4 spring onions finely chopped (optional, aka scallions
  • ½ cup cashew nuts roasted unsalted are best
For the sauce
  • 2 tablespoons oyster sauce
  • 1½ teaspoons soy sauce
  • 1 teaspoon rice wine or rice wine vinegar
  • ¼ teaspoon sesame oil
  • 1 teaspoon Chinese five-spice
  • 1 teaspoon sugar brown or white are both fine, or use honey if you prefer
  • 6 tablespoons water
  • ½ teaspoon salt

Instructions

    Cup of Yum
  1. ‘Marinate’ the chicken in a bowl with the cornstarch and 1 teaspoon of rice wine/rice wine vinegar while you prepare the other ingredients.
  2. Prepare the sauce by whisking together all of the ingredients in a medium-sized bowl, then set aside.
  3. Heat up a wok or heavy-based wide pan with about a tablespoon of vegetable oil. Then stir fry the chicken pieces for a few minutes until they are just cooked. Take the chicken out of the pan, put it onto a plate and set aside.
  4. Add a little more oil to the pan and stir fry the peppers, garlic, ginger and onion together for a few minutes on a high heat.
  5. Add the chicken back into the pan along with the sauce and cook for a few more minutes until the sauce has thickened slightly and the chicken is cooked through.
  6. At the last minute, add in the cashew nuts and spring onions/scallions. Give everything a final quick stir. Serve immediately with rice or noodles.

Notes

  • Prepare all ingredients and sauce in advance for a smooth cooking process.
  • Choose chicken thighs for cost savings and a slightly richer flavor; trim excess fat if desired.
  • To keep cashew nuts crunchy in leftovers, add them only when serving rather than during reheating.
  • If saving leftovers, remove portions before adding cashews for better texture.

Nutrition Information

Calories 275kcal (14%) Carbohydrates 17g (6%) Protein 29g (58%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 72mg (24%) Sodium 803mg (33%) Potassium 753mg (16%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 374IU (7%) Vitamin C 55mg (61%) Calcium 45mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 275

% Daily Value*

Calories 275kcal 14%
Carbohydrates 17g 6%
Protein 29g 58%
Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 72mg 24%
Sodium 803mg 33%
Potassium 753mg 16%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 374IU 7%
Vitamin C 55mg 61%
Calcium 45mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.