ONE SKILLET CASHEW CHICKEN STIR FRY

This One Skillet Cashew Chicken Stir Fry is the perfect weeknight meal that is quick and easy to make, full of fresh veggies and tossed together in a delicious homemade peanut sauce!

Ingredients You’ll Need

Chicken – I used boneless, skinless chicken breasts that I cut into 1-inch pieces, but you could use chicken thighs as well

Garlic – I always like to use fresh garlic, but a teaspoon of dried minced garlic or garlic powder will work if that’s all you have on hand

Veggies – combination of broccoli florets, red bell pepper, snap peas, carrots and green onions

Tamari – you could also use soy sauce (I like to use lower sodium) or coconut aminos

Peanut butter – the base of this sauce and my favorite ingredient!  I used all-natural creamy peanut butter in this, but you could also use chunky peanut butter, processed or even other nut butters for a different taste

Honey – not only does this add some sweetness to the sauce without using refined sugars, but it also makes a nice sticky sweet glaze!  Feel free to swap the honey with maple syrup if you don’t have any on hand

Sesame oil – this adds the BEST nutty flavor to this sauce!

Ginger – this adds a little zip to the sauce and amazing flavor

Cashews – these add a nice crunch to the stir fry and tastes great with the peanut sauce

Salt and pepper 

How to Make Cashew Chicken Stir Fry

Chop, chop, chop!  Cut the chicken into 1-inch pieces and chop all the veggies.

Prepare the sauce.  In a small bowl, whisk together the tamari (or soy sauce), peanut butter, honey, sesame oil, and grated ginger. Whisk in 2 or 3 tablespoons of water (or chicken broth for more flavor!), depending on how thick or thin you want the sauce.

Brown the chicken.  In a large skillet over medium heat, drizzle one tablespoon of olive oil to coat the pan.  Once the pan is hot, add the chicken in an even layer.  Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes.  Once the chicken is cooked, transfer to a plate and set aside.

Cook the veggies.  Drizzle another tablespoon of olive oil onto the hot skillet and add the broccoli, bell pepper, snap peas and carrots.  Cook the vegetables until they are tender, about 4 to 5 minutes, stirring frequently.

Mix everything together.  Once the veggies are nice and tender, add the chicken back to the pan and mix together.  Add in the garlic and cook for about a minute, then add in the cashews and pour the peanut sauce over top.  Mix well, making sure everything is coated, and bring the sauce to a boil.  Turn down the heat and simmer until sauce has thickened up and everything is incorporated.  Sprinkle with green onions, serve and enjoy!

INGREDIENTS

1 Tbsp olive oil

1 lb boneless skinless chicken breasts, cut into 1-inch pieces

Salt and pepper, to taste

2 cups broccoli florets

1 red bell pepper, julienned

1 cup sugar snap peas

1/2 cup carrots, julienned

3 cloves garlic, minced

1/3 cup unsalted cashews

4 green onions, chopped

For the sauce:

4 Tbsp lower sodium tamari (or soy sauce)

3 Tbsp all-natural peanut butter

2 Tbsp honey

1 tsp. sesame oil

1 Tbsp grated ginger

2 or 3 Tbsp water (or chicken/vegetable broth)

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INSTRUCTIONS

In a large skillet over medium heat, drizzle 1 tablespoon of olive oil to coat the pan.  Once the pan is hot, add the chicken in an even layer.  Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed.  Once the chicken is cooked, transfer to a plate and set aside.

Drizzle another tablespoon of olive oil onto the hot skillet and add the broccoli, bell pepper, snap peas and carrots.  Cook the vegetables until tender, about 4 to 5 minutes, stirring frequently.

To make the peanut sauce, whisk together tamari (or soy sauce), peanut butter, honey, sesame oil, and grated ginger in a small bowl. Whisk in 2 or 3 tablespoons of water (or broth), depending on the consistency you prefer, and set aside.

Once the veggies are nice and tender, add the chicken back to the pan and mix together.  Add in the garlic and cook for about a minute, then add in cashews and pour the peanut sauce over top.  Mix well, making sure everything is coated, and bring the sauce to a boil.  Turn down the heat and simmer until sauce has thickened up and everything is incorporated.

Sprinkle with green onions, serve and enjoy!