One Skil­let Cashew Chicken Stir Fry

posted Aug. 6, 2018 7:38 a.m. (CDT)
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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 C broccoli florets

1 red bell pepper, julienned

1 C sugar snap peas

½ C carrots, julienned

⅓ C unsalted cashews

4 green onions, chopped


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 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 preferred consistency, 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 or place into single-serving containers and refrigerate. Makes 6 servings. Recipe and photo courtesy

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