Mediterranean Ultimate Cashew Chicken Stir-Fry with Peppers & Rice
This stir-fry brings together tender chicken, colorful bell peppers, and crunchy roasted cashews in a glossy, savory-sweet sauce. It’s quick enough for a weeknight but bold enough to feel special. Serve it over fragrant jasmine rice for a satisfying and well-rounded meal.
Time: 30 minutes
(Prep: 10 minutes | Cook: 20 minutes)
Ingredients
For the Chicken Stir-Fry:
1 lb (450g) chicken breast, thinly sliced
2 tbsp vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 garlic cloves, minced
1 tbsp ginger, grated
1/2 cup roasted cashews
1 tbsp sesame seeds (optional)
For the Sauce:
1/4 cup soy sauce
2 tbsp hoisin sauce
2 tbsp rice vinegar
1 tbsp honey
1 tsp cornstarch + 2 tbsp water
Pinch of chili flakes (optional)
For the Base:
2 cups steamed jasmine rice
Fresh cilantro or parsley for garnish
Instructions
Make the sauce:
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, cornstarch slurry (cornstarch + water), and chili flakes if using. Set aside.
Cook the chicken:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add sliced chicken and stir-fry for 4–5 minutes until golden and cooked through. Remove from the pan and set aside.
Sauté vegetables:
In the same pan, add the remaining oil. Toss in garlic, ginger, and bell peppers. Stir-fry for 3–4 minutes until peppers are slightly tender but still crisp.
Combine:
Return chicken to the pan, pour in the sauce, and toss everything together. Cook for 2–3 minutes until the sauce thickens and coats the chicken and peppers.
Add crunch:
Stir in roasted cashews and sprinkle with sesame seeds if desired.
Serve:
Spoon the stir-fry over steamed jasmine rice and garnish with fresh cilantro or parsley.
Tips
Slice evenly: Cut chicken into thin, uniform strips so it cooks quickly and evenly.
High heat is key: Use medium-high to high heat for that quick stir-fry texture and flavor.
Don’t overcrowd the pan: Cook chicken in batches if needed to avoid steaming instead of searing.
Cashew crunch: Add cashews at the end so they stay crunchy and don’t get soggy.
Adjust sauce thickness: If the sauce feels too thick, splash in a tablespoon of water. If too thin, simmer an extra minute.
Variations
Protein swaps: Try shrimp, beef strips, or tofu instead of chicken.
Veggie boost: Add broccoli, snap peas, carrots, or zucchini for more color and nutrition.
Nut alternatives: Use almonds or peanuts if you don’t have cashews.
Spicy kick: Increase chili flakes or stir in a spoonful of chili garlic paste.
Low-carb option: Serve over cauliflower rice or zucchini noodles instead of jasmine rice.
Mediterranean flair: Swap parsley for cilantro and drizzle with a touch of lemon juice before serving.
Q&A
Q: Can I make this ahead of time?
A: Yes, you can cook the stir-fry and store it in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove or microwave before serving.
Q: How do I keep the chicken tender?
A: Slice it thin and cook quickly over high heat. Overcooking can make chicken chewy. You can also marinate it in a tablespoon of soy sauce and cornstarch for 15 minutes before cooking.
Q: Can I make this gluten-free?
A: Absolutely. Use gluten-free soy sauce (tamari) and check that your hoisin sauce is gluten-free.
Q: What if I don’t have hoisin sauce?
A: Mix 1 tbsp soy sauce with 1 tsp honey and a pinch of five-spice powder or garlic powder for a quick substitute.
Nutrition
(per serving, serves 4)
Calories: ~480
Protein: 32g
Carbohydrates: 45g
Fat: 18g
Fiber: 3g
Sodium: ~900mg
(Values are approximate and can vary depending on ingredient brands and portion sizes.)
Conclusion
This Mediterranean-inspired Cashew Chicken Stir-Fry is a quick, colorful, and well-balanced dish that’s perfect for busy nights. It brings together tender chicken, crunchy cashews, and a sweet-savory sauce that pairs beautifully with jasmine rice. Easy to customize with different proteins or vegetables, it’s a versatile recipe you’ll want to keep in your weekly rotation.