Sweet Spicy Chili Cashew Chicken Stir Fry

September 4, 2026

Sweet Spicy Chili Cashew Chicken Stir Fry (15-Minute Recipe, Better Than Takeout)

This sweet spicy chili cashew chicken is the weeknight dinner that earns the “better than takeout” label honestly. Chicken fillet chunks, crisp bell pepper, and roasted cashews tossed in Mekhala Organic Sweet Spicy Chili Sauce — glossy, tangy, mildly spicy, and done in 15 minutes.

One pro move: use the oil straight from the Mekhala jar to fry the garlic. Nothing wasted, and the infused oil adds flavor from the very first step.

Prep Time	10 minutes
Cook Time	5 minutes (noodles only)
Total Time	15 minutes
Servings	2
Cuisine	Asian Inpired
Dietary	Gluten-Free, Dairy-Free, No Refined Sugar
Difficulty	Easy

Ingredients

– 1 lb boneless, skinless chicken fillet, cut into chunks

-2–3 tablespoons Mekhala Organic Sweet Spicy Chili Sauce

– ½ cup unsalted roasted cashews

– 1 red bell pepper, sliced into strips

– 3 cloves garlic, minced

– Oil from the Mekhala Sweet Spicy Chili Sauce jar (or 1 tablespoon neutral oil)

– Mekhala Chili Garlic Crunch, to finish

– Steamed jasmine rice, to serve

Instructions

Step 1: Heat the wok Heat a wok or large skillet on high. Spoon the oil from the top of the Mekhala Sweet Spicy Chili Sauce jar into the pan — it’s already flavored and ready to go. Add garlic and stir for 30 seconds until fragrant.

Step 2: Sear the chicken Add chicken chunks in a single layer. Leave them undisturbed for 2–3 minutes to develop color and a light crust. Flip and cook another minute until cooked through.

Step 3: Add the bell pepper Toss in the bell pepper strips and stir fry for 2 minutes, keeping the heat high. You want them slightly softened but still crisp and vibrant.

Step 4: Add the sauce Pour in 2–3 tablespoons of Mekhala Sweet Spicy Chili Sauce. Toss everything to coat well. Let the sauce bubble and reduce for about 1 minute until it turns glossy and clings to the chicken and vegetables.

Step 5: Fold in the cashews Turn off the heat. Fold in the roasted cashews so they warm through without losing their crunch.

Step 6: Finish and serve Plate over jasmine rice. Spoon Mekhala Chili Garlic Crunch generously over the top. Serve immediately.

Why This Recipe Works

Cashew chicken is a takeout staple, but most versions are either too sweet, too thick, or missing the depth that makes it memorable. The difference here is the sauce.

Mekhala Sweet Spicy Chili Sauce layers coconut sugar for sweetness, jasmine rice vinegar for tang, gluten-free soy sauce and miso paste for savory depth, and dried red chili for gentle heat — all in one jar, all from certified organic ingredients. It coats the chicken in a glossy, balanced sauce that doesn’t need anything added to it.

The cashews go in off the heat so they stay crunchy. The Chili Garlic Crunch goes on at the very end for a second layer of crunch and a slow-building heat that makes the dish more interesting with every bite.

Both products are certified USDA Organic, gluten-free, and made with no artificial preservatives, flavors, or refined sugar.

Recipe Tips & Variations

Use the oil from the jar. The oil that floats to the top of the Sweet Spicy Chili Sauce is infused with chili and garlic flavor. Use it to fry the garlic in Step 1 — it adds depth right from the start and means nothing goes to waste.

High heat only. A wok on high heat is what gives the chicken color and keeps the vegetables crisp. A crowded pan on medium heat will steam everything instead of searing it. Cook in batches if your pan is small.

Don’t overcook the chicken. Chicken fillet cooks fast on high heat — 3–4 minutes total is usually enough. Overcooked chicken fillet becomes dry and chewy, so pull it when it’s just cooked through.

Cashews off the heat. Adding them while the pan is still hot softens them quickly. Turn the heat off first, fold them in, and they’ll warm through while staying crunchy.

Swap the vegetables. Broccolini, snap peas, baby bok choy, or zucchini all work well in place of or alongside the bell pepper.

Make it plant-based. Swap the chicken for pressed, cubed extra-firm tofu — same technique, same timing. The sauce and crunch are already fully vegan.

What to Serve with Cashew Chicken Stir Fry

Jasmine rice — the standard pairing; the sauce pools nicely into the rice
Fried rice — toss the stir fry over fried rice for a more substantial meal
Rice noodles — toss the stir fry directly with cooked rice noodles for a one-bowl dish
Cucumber salad — a cool, lightly dressed side that balances the heat of the Chili Garlic Crunch

Frequently Asked Questions

What does Mekhala Sweet Spicy Chili Sauce taste like?

Mekhala Sweet Spicy Chili Sauce is sweet, tangy, and umami-rich with a mild to medium heat. It’s made with coconut sugar, jasmine rice vinegar, gluten-free soy sauce, miso paste, garlic, and dried red chili — so the flavor is complex and layered. It works as a stir fry sauce, a dipping sauce, a marinade, or a noodle dressing.

Is this cashew chicken recipe gluten-free?

Yes. Mekhala Sweet Spicy Chili Sauce and Mekhala Chili Garlic Crunch are both gluten-free. The entire dish as written is gluten-free — just make sure your soy sauce (if adding any) is also gluten-free or use tamari.

Can I use chicken thigh instead of chicken fillet?

Yes — boneless, skinless thighs work great and stay juicier than fillet. Slice or cut into chunks and use the same technique. Thighs take a minute or two longer to cook through.

Why do the cashews go in off the heat?

Adding cashews to a hot pan softens them and removes their crunch quickly. Turning off the heat first and folding them in means they warm through and absorb the sauce without losing their texture — which is the whole point of cashews in a stir fry.

What is Mekhala Chili Garlic Crunch?

Mekhala Chili Garlic Crunch is a crispy topping made with organic garlic, chili, and a blend of organic spices. It adds crunch, heat, and savory depth to any dish. It’s gluten-free, vegan, and USDA Certified Organic. It’s good on stir fry, rice bowls, noodles, eggs, soups — honestly most things.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet with a small splash of water to loosen the sauce. Add fresh Chili Garlic Crunch after reheating — not before — to preserve the crunch.