Cashew Chicken with Bell Peppers

Cashew Chicken with Bell Peppers
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Renée Comet.
This lighter version of the Chinese take-out classic cooks up just as fast as ordering out. We use red, yellow, and green bell pepper for color, but you could use any variety of bell peppers. Serve by itself or over a side of brown rice or cauliflower rice for a low carb meal.
  • Prep time
    5 min
  • Cook time
    15 min
  • Servings
    4 Servings
  • Serving size
    1 1/2 cups
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 300

  • Total Fat 17g
    • Saturated Fat 3.5g
    • Trans Fat 0g
  • Cholesterol 105mg
  • Sodium 470mg
  • Total Carbohydrate 15g
    • Dietary Fiber 3g
    • Total Sugars 5g
    • Added Sugars 0g
  • Protein 22g
  • Potassium 600mg
  • Phosphorus 280mg

Choices/Exchanges: 1/2 Carbohydrate, 2 Nonstarchy vegetable, 2 Lean protein, 3 Fat



  • avocado oil (divided)
    2 tsp
  • boneless skinless chicken thighs (cut into bite-sized peices)
    1 lbs
  • medium onion (diced)
  • bell peppers (any mix of colors) (cut into 1-inch chunks)
  • minced garlic
    2 tbsp
  • minced fresh ginger
    2 tbsp
  • rice vinegar
    1/4 cup
  • reduced sodium tamari
    3 tbsp
  • chili paste
    1 tbsp
  • unsalted cashews (roasted)
    1/4 cup
  • sesame oil
    1 tbsp
  • sesame seeds
    1 tbsp


  1. In a large skillet or wok over medium-high heat, heat half of the oil. Add the chicken and sauté for 6 minutes or until cooked through. Remove from the pan and set aside.

  2. Add the other half of the oil to the pan. Add the onion to the pan and sauté for 2 minutes. Add the bell peppers, garlic and ginger, rice vinegar, tamari and chili paste. Sauté for 3 minutes or until the peppers are tender.

  3. Add the cooked chicken and cashews to the pan and stir to warm, about 2 minutes.

  4. Remove from heat and stir in the sesame oil. Garnish with sesame seeds.

  • Recommended

    This was a hit with my family. I used chicken breast the first time I made it and it was very good. I subbed siracha for the chili paste, reduced sodium soy sauce for the tamari and frozen cubes of ginger for the fresh as these were the ingrediants I had. I have made this multiple times and will make again.

  • Recommended

    Really good recipe but a little too spicy for me. I didn't have any cashews so I made this with sliced almonds