A high-protein, vegetable-packed, one-skillet meal ready in under 30 minutes? Yes please. This recipe is a reliable weeknight favorite.
While takeout can be tempting, this One Skillet Cashew Chicken Stir Fry is both healthier and more flavorful than most restaurant versions.
Stir-fries are perfect for experimenting because they’re fast, flexible, and easy to adapt. For this dish I use bell peppers, broccoli, and snap peas, but you can swap in cauliflower, carrots, mushrooms, or any vegetables you prefer.
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The next time you’re thinking of ordering in, try this one-skillet version instead. It comes together quickly and keeps cleanup to a minimum. Enjoy!
Ingredients for Cashew Chicken Stir Fry
Below are the main ingredients. Feel free to customize with extra vegetables to suit your taste.
- Chicken: Boneless, skinless chicken thighs are juicy and cook quickly; breasts work fine if you prefer them.
- Veggies: Red bell pepper, broccoli, and sugar snap peas create color and texture. Substitute your favorites if needed.
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- Raw Cashews: They soak up the sauce and soften slightly during cooking.
- Tamari: A gluten-free soy sauce alternative; use regular soy sauce if you prefer.
- Bone Broth: Adds depth, flavor, and a boost of nutrients to the sauce.
- Honey: A touch of natural sweetness to balance the savory elements.
- Apple Cider Vinegar: A splash brightens and balances the sauce.
- Arrowroot Starch: Thickens the sauce; cornstarch works as a one-to-one substitute.
- Garlic and Ginger: Freshly minced or grated for the best flavor and aroma.
- Green Onions: Thinly sliced for garnish.
How to Make One Pan Cashew Chicken
Heat 1 tablespoon avocado oil and 1 tablespoon sesame oil in a large skillet over medium-high heat.
Add the chicken and cook about 5 minutes, until mostly cooked through.
While the chicken cooks, whisk together the tamari, bone broth, honey, apple cider vinegar, arrowroot starch, garlic, and ginger. It helps to mix the broth and starch first so the starch dissolves, then whisk in the remaining ingredients.
Recipe Tip
Whisk the broth and starch together first to avoid lumps, then add the other sauce components.
Remove the chicken from the skillet, reserving any pan juices — they carry a lot of flavor.
Add another tablespoon of avocado oil and a tablespoon of sesame oil to the pan.
Add the vegetables and raw cashews, stir-frying until the vegetables develop a bit of color, about 5–8 minutes depending on your heat and preference for tenderness.
Return the chicken and any collected juices to the pan, pour in the sauce, and stir to coat the chicken and vegetables evenly.
Reduce the heat and let the mixture simmer for about 5 minutes so the sauce thickens and flavors meld.
Serve over cooked rice if desired and garnish with chopped green onions. Enjoy!
More Asian-Inspired One-Pan Meals:
- Sticky Saucy Pork Lettuce Wraps
- Crispy Skinned Salmon in Red Coconut Curry
- Broiled Honey Sriracha Salmon
- Asian Braised Pork Shoulder
- Easy Braised Chicken Thighs and Broccoli
ONE SKILLET CASHEW CHICKEN STIR FRY
Ingredients
- 1 – 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons avocado oil, divided
- 2 tablespoons sesame oil, divided
- 1 red bell pepper, large diced
- 1 small head of broccoli, cut into florets
- 2 cups sugar snap peas
- ¾ cup raw cashews
For the Sauce:
- ⅓ cup tamari
- ¾ cup bone broth
- 3 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 heaping tablespoon arrowroot starch (or cornstarch)
- 3 cloves garlic, minced or grated
- 1-inch piece of fresh ginger, grated
For Serving:
- Cooked rice
- Green onions, chopped
Instructions
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Heat 1 tablespoon avocado oil and 1 tablespoon sesame oil in a large skillet over medium-high heat.
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Add the chicken and cook about 5 minutes until mostly cooked through.
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While the chicken cooks, whisk the tamari, bone broth, honey, apple cider vinegar, arrowroot starch, garlic, and ginger. Mix the broth and starch first, then add the other ingredients.
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Remove the chicken from the skillet, reserving the pan juices for flavor.
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Add another tablespoon each of avocado and sesame oil to the skillet.
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Stir-fry the vegetables and cashews until they gain color, about 5–8 minutes.
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Return the chicken and any collected juices to the pan, pour in the sauce, and stir to coat everything evenly.
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Lower the heat and simmer for 5 minutes so the sauce thickens.
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Serve over rice if desired and top with chopped green onions. Enjoy!
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