Quick Cashew Chicken Stir-Fry with Crispy Blistered Peppers
Tender chicken pieces tossed with crunchy cashews and blistered bell peppers in a savoury-sweet sauce, ready in under 20 minutes. This vibrant spring stir-fry brings together fresh colours and satisfying textures for an easy weeknight dinner.
Ingredients
- 500g chicken breast, cut into 2cm pieces
- 120g raw cashews
- 2 bell peppers (mixed colours), cut into chunks
- 4 spring onions, sliced into 3cm pieces
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- 1 teaspoon cornflour mixed with 2 tablespoons water
- 2 tablespoons vegetable oil, divided
- 1 teaspoon sesame oil
- Pinch of red pepper flakes
Instructions
Mix soy sauce, oyster sauce, rice vinegar, honey, and cornflour slurry in a small bowl and set aside.
Heat 1 tablespoon vegetable oil in a large wok or frying pan over high heat until smoking. Add bell peppers and cook for 2-3 minutes without stirring to blister, then stir and remove to a plate.
Add remaining vegetable oil to the wok. Add chicken pieces in a single layer and cook for 4-5 minutes, stirring occasionally, until golden and cooked through with an internal temperature reaching 75°C.
Add garlic, ginger, and spring onions to the chicken and stir-fry for 30 seconds until fragrant.
Return blistered peppers to the wok, add cashews and red pepper flakes, then pour in the sauce mixture.
Toss everything together for 1 minute until the sauce thickens and coats all ingredients. Drizzle with sesame oil.
Serve immediately over steamed rice or noodles, garnished with extra spring onion if desired.
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