Stir-fry chicken with cashews

SmartPoints® value per serving
Total Time
21 min
15 min
6 min
This flavorful chicken stir-fry comes together in a quick 20 minutes and it a great way to introduce new flavors to your family. As a one-pot dinner or lunch, this dish can stand on its own but you can amp-up the vegetables by adding 1cup of fresh broccoli florets to the dish when the bell peppers are added. You can also serve this dish over a bed of steamed rice or riced cauliflower. The spice blend in this stir-fry, using star anise and fennel seeds, gives the dish licorice-like flavor. If this isn’t your favorite taste, you can leave these out and the dish will still be delicious. If you prefer beef, thinly slice a small filet or other lean cut and cook as you would the chicken.


Soy sauce

2 Tbsp

Rice cooking wine

1 Tbsp

Cider vinegar

1 Tbsp

Packed brown sugar

2 tsp

Peanut oil

4 tsp

Garlic clove(s)

3 medium clove(s), crushed

Ginger root

1 Tbsp, grated, peeled


2 tsp, Szechuan variety, crushed

Fennel seeds

1 tsp, crushed

Star anise

1 item(s)

Uncooked boneless skinless chicken breast

1 pound(s), cut into 1/2-inch cubes

Table salt

¼ tsp

Orange bell pepper

1 large, sliced

Uncooked red onion(s)

1 medium, sliced


¼ cup(s), chopped

Unsalted dry-roasted cashews

¼ cup(s)


  1. Stir together soy sauce, rice wine, vinegar, and brown sugar in small bowl.
  2. Heat large deep skillet or wok over high heat until drop of water sizzles in pan. Add 2 teaspoons oil and swirl to coat pan. Add garlic, ginger, peppercorns, fennel seeds, and star anise and stir-fry until fragrant, about 15 seconds. Add chicken in one layer, sprinkle with salt, and cook, without stirring, 1 minute. Then stir-fry until chicken is no longer pink, 1–2 minutes. Transfer chicken mixture to bowl.
  3. Heat remaining 2 teaspoons oil in pan. Add bell pepper and onion and stir-fry until vegetables are crisp-tender, 1–2 minutes. Add chicken and soy sauce mixtures. Cook, stirring often, until chicken is heated through, about 1 minute. Sprinkle with cilantro and cashews. Remove garlic and star anise before serving.
  4. Serving size: 1 cup


Szechuan peppercorns aren't technically peppers but dried fruit husks from a Chinese prickly ash tree. These tiny husks have a light citrusy flavor and piney aroma. If you don’t like Szechuan peppercorns, substitute 1 teaspoon crushed coriander seeds and 1/2 teaspoon cracked black pepper.