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One Skillet Cashew Chicken Stir Fry


  • 1 Tbsp olive oil 

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

  • Salt and pepper, to taste 

  • 3 cloves garlic, minced 

  • 2 cups broccoli florets 

  • 1 red bell pepper, julienned 

  • 1 cup sugar snap peas 

  • 1/2 cup carrots, julienned 

  • 1/3 cup unsalted cashews 

  • 4 green onions, chopped

For the sauce 

  • 4 Tbsp 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 


  • To make the 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, depending on the consistency you prefer, and set aside. 

  • In a large skillet over medium heat, drizzle olive oil and add chicken. Season with salt and pepper and sauté until lightly browned, about 4 to 5 minutes. Add the garlic and sauté for about 30 seconds, mixing it with the chicken. 

  • Add broccoli, bell pepper, snap peas and carrots to the skillet, incorporating everything together. Cook an additional 5 minutes, until veggies are tender and chicken is cooked through, then add cashews and green onions and drizzle the peanut sauce over top. 

  • Mix everything together with the sauce, coating well, and cook for one more minute. Serve and enjoy!

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