Why You’ll Love This Cashew Chicken with Bell Peppers

• It’s faster than takeout. Seriously, from start to finish, you’re looking at about 30 minutes. The prep is straightforward, and the cooking happens in a flash over high heat, meaning you get a restaurant-quality dish on the table without the wait or the delivery fee.
• The texture is absolutely everything. We’re not just throwing things in a pan. We’re taking a moment to toast the cashews for maximum nutty flavor, and we’re cooking the chicken and peppers separately to ensure everything has the perfect bite—no soggy vegetables or rubbery chicken here.
• The sauce is incredibly versatile. It’s that perfect glossy, clingy sauce that’s not too thick or gloppy. It’s a beautiful base that you can easily tweak to your taste—a little more ginger, a dash of chili flakes, you name it. It’s your canvas.
• It feels like a treat but is packed with good stuff. You’ve got lean protein, vibrant veggies, and healthy fats from the cashews all in one pan. It’s a meal that leaves you feeling satisfied and nourished, not heavy.

Ingredients & Tools

• 500 g boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow or orange bell pepper, cut into 1-inch pieces
• 1 tbsp neutral oil (like avocado or grapeseed), divided
• 3/4 cup raw cashews
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 spring onions, sliced (whites and greens separated)

For the Sauce:

• 1/4 cup soy sauce
• 2 tbsp oyster sauce (or vegetarian oyster sauce)
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 2 tbsp water
• 1 tsp cornstarch

Tools: A large wok or 12-inch skillet, a small bowl for the sauce, a large plate or baking sheet for prepped ingredients.

A quick note on the ingredients—using a mix of bell pepper colors isn’t just for looks; it actually gives a slightly different sweetness profile, which is lovely. And marinating the chicken briefly with a bit of soy sauce and cornstarch is our secret weapon for incredibly tender results.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Chicken thighs vs. breasts? Thighs are my go-to for stir-fries because they have more fat, which means they stay juicy and tender even if you accidentally overcook them a little. Breast is great too—just be extra vigilant not to overcook it.
• Why toast the cashews separately? This step is non-negotiable for maximum flavor! Toasting them in a dry pan for a few minutes wakes up their natural oils and gives them a deep, nutty taste and extra crunch that you just don’t get from raw nuts.
• Get your ‘mise en place’ ready. This is chef-speak for having all your ingredients prepped and within arm’s reach before you turn on the heat. Stir-frying is fast, and there’s no time to chop garlic while your chicken is cooking. It makes the process so much smoother.
• What if I don’t have oyster sauce? No worries! You can use hoisin sauce for a sweeter, thicker profile, or just add an extra tablespoon of soy sauce. The dish will still be delicious, though oyster sauce really adds that classic, deep umami flavor.

How to Make Cashew Chicken with Bell Peppers

Serving Suggestions

Complementary Dishes

• Steamed Jasmine Rice — The classic, fluffy base that soaks up the delicious sauce perfectly. It’s a simple, neutral canvas that lets the stir-fry shine.
• Quick-Pickled Cucumber Salad — A bright, tangy, and crunchy side provides a fantastic contrast to the rich, savory flavors of the cashew chicken and cleanses the palate between bites.
• Simple Garlicky Greens — Sautéed bok choy or broccoli with a bit of garlic adds another vegetable element and makes the meal feel even more complete and vibrant.

Drinks

• Earl Grey Iced Tea — The slight citrusy, floral notes of bergamot in the tea cut through the richness of the dish in a really refreshing way, and it’s caffeine-free if you opt for a decaf version.
• Off-Dry Riesling — A slightly sweet white wine has enough acidity to balance the savory sauce and a fruitiness that complements the bell peppers beautifully.
• Ginger Beer — The spicy-sweet kick of a good ginger beer echoes the fresh ginger in the stir-fry and is a wonderfully lively non-alcoholic option.

Something Sweet

• Mango Sorbet — A scoop of cool, fruity sorbet is light and refreshing after a savory meal. The tropical flavor feels like a natural progression from the Asian-inspired main course.
• Fortune Cookies — A little bit of fun and tradition! It’s a sweet, crunchy end to the meal that always brings a smile, especially if you’re serving this for a casual dinner with friends.
• Lychees in Syrup — Chilled, fragrant lychees are incredibly simple but feel exotic and special. Their delicate, floral sweetness is a perfect, light finale.

Top Mistakes to Avoid

• Mistake: Overcrowding the pan. If you add too much chicken at once, it will steam instead of sear, and you’ll end up with pale, boiled-tasting meat. Cook in batches if your pan isn’t large enough to hold everything in a single layer.
• Mistake: Burning the garlic and ginger. These aromatics cook in seconds. If you add them to scorching hot oil and walk away, they’ll turn bitter and ruin the whole dish. Have your next ingredient (the peppers) ready to go in right after.
• Mistake: Adding the cashews too early. If you stir the cashews into the sauce and let them simmer, they’ll lose their wonderful crunch and become soft and chewy. Tossing them in at the very end preserves their perfect texture.
• Mistake: Not tasting the sauce. Before you pour it in, give it a quick taste! This is your chance to adjust it. Want it sweeter? A bit more honey. More tang? A splash more vinegar. It’s your dish—make it perfect for you.

Expert Tips

• Tip: Velveting the chicken. For truly restaurant-tender chicken, try the Chinese technique of velveting. After the soy/cornstarch marinade, briefly blanch the chicken pieces in simmering water or oil for 30-60 seconds before stir-frying. It creates an incredibly silky texture.
• Tip: Bloom your aromatics. Instead of adding garlic and ginger directly to the hot oil, try adding them to the oil when the pan is still cool, then heating them together. This gently infuses the oil with their flavor and reduces the risk of burning.
• Tip: Add a splash of water if needed. If your sauce thickens too much before everything is heated through, don’t panic. Just add a tablespoon or two of water to loosen it up. The cornstarch will still do its job.
• Tip: For a deeper flavor, use dark soy sauce. If you have it, substitute one tablespoon of the regular soy sauce in the main sauce with dark soy sauce. It’s less salty but adds a beautiful dark color and a richer, slightly molasses-like flavor.

FAQs

Can I make this dish ahead of time?
Absolutely, you can! You can prep all the components—chop the vegetables, make the sauce, and marinate the chicken—and store them separately in the fridge for up to 24 hours. When you’re ready to eat, the actual cooking will take just 10-15 minutes. I wouldn’t recommend freezing the fully cooked dish, as the peppers will become mushy upon thawing. The cashews are also best added fresh to maintain their crunch.

How can I make this recipe gluten-free?
It’s very easy! Simply ensure you use tamari (a gluten-free soy sauce) instead of regular soy sauce, and check that your oyster sauce is a gluten-free certified brand, or use a gluten-free alternative like mushroom stir-fry sauce. All the other core ingredients are naturally gluten-free, so with those two simple swaps, you’re good to go.

My sauce didn’t thicken. What happened?
The most common culprit is that the cornstarch wasn’t fully dissolved in the liquid before adding it to the hot pan. Always whisk your sauce vigorously until you see no more white powder. Another reason could be that the heat wasn’t high enough when you added the sauce; it needs a good boil to activate the cornstarch. If it’s still thin, mix another teaspoon of cornstarch with a tablespoon of cold water and stir it in, letting it bubble for a minute.

Can I use other vegetables?
Of course! Stir-fries are wonderfully adaptable. Broccoli florets, snap peas, sliced carrots, or even baby corn would be fantastic additions or substitutions. Just keep in mind their cooking times—harder veggies like carrots might need a minute or two longer than the bell peppers, so you could add them a bit earlier.

Is there a way to make this spicier?
Definitely! The easiest way is to add some dried red chili flakes to the oil along with the garlic and ginger to infuse the dish with heat. Alternatively, you can stir in a tablespoon of sriracha or chili-garlic paste into the sauce mixture before adding it to the wok. Start with a little, taste, and add more until it’s perfectly spicy for you.