Skip the takeout and make this Healthy Cashew Chicken Stir Fry made with tender chicken, crisp veggies, crunchy cashews, and a flavorful homemade peanut sauce in just 30 minutes!
If you’re craving your favorite takeout but want something lighter, fresher, and packed with vegetables, this Healthy Cashew Chicken Stir Fry is about to become your new weeknight favorite! Tender bites of juicy chicken are tossed with crisp broccoli, colorful bell peppers, crunchy snap peas, and roasted cashews, all coated in a creamy homemade peanut-ginger sauce that’s sweet, savory, and absolutely irresistible.
The best part? This healthier version of Chinese cashew chicken comes together in about 30 minutes, uses simple pantry ingredients, and tastes even better than takeout. Serve it over brown rice, cauliflower rice, or your favorite noodles for an easy, protein-packed dinner the whole family will love!
Why You’ll Love This
- Quick and easy – everything cooks together all in one skillet in under 30 minutes for a delicious and flavorful easy weeknight dinner. Perfect for busy weeknights!
- Healthier than take-out – this meal is lower in sodium, sugar and unhealthy fats making this dish a much better option than ordering your favorite takeout!
- Nourishing – this meal is packed with lean protein and loaded with a rainbow of veggies that add fiber and nutrients.
- Perfect for meal prep – this cashew chicken stir fry recipe reheats beautifully for healthy lunches or dinners. You can also easily customize this to your liking!
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 is all you have on hand.
- veggies – a combination of broccoli florets, red bell pepper, snap peas, and green onions.
- soy sauce – I always use low sodium soy sauce as I find that regular soy sauce can make dishes too salty. You could also swap the soy sauce with tamari or coconut aminos to make this gluten-free or paleo.
- hoisin sauce – a thick, sweet and savory Chinese sauce that adds rich umami flavor with hints of garlic and spice. A little goes a long way!
- 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 or other natural sweetener if you don’t have any on hand.
- sesame oil – this adds the BEST nutty flavor to this sauce.
- ginger – adds a little zip to the sauce and amazing flavor.
- cashews – raw cashews add a nice crunch to the stir fry and tastes great with the peanut sauce. They are also rich in healthy fats, magnesium and plant-based protein.
- salt + pepper – needed to season the dish and add flavor.
How to Make Cashew Chicken Stir Fry
- Cook the chicken. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer, season with salt and pepper, and cook until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate.
- Cook the vegetables. Add the remaining tablespoon of olive oil to the skillet. Add the broccoli, red bell peppers, and snap peas. Cook until crisp-tender, stirring often, about 4 to 5 minutes.
- Make the peanut sauce. While the vegetables cook, whisk together the soy sauce, hoisin sauce, peanut butter, honey, sesame oil, fresh ginger, and 2 to 3 tablespoons of water in a small bowl or glass jar until smooth and creamy.
- Bring everything together. Return the chicken to the skillet with the vegetables. Stir in the garlic and cook for about one minute until fragrant. Add the crunchy cashews, then pour the peanut sauce over everything. Toss well until everything is evenly coated. Bring the sauce to a gentle simmer and cook for 1-2 minutes, until slightly thickened.
- Garnish and serve. Give the stir fry a final toss and top with sliced green onions and sesame seeds. Serve over rice, quinoa, cauliflower rice, or noodles.
Tips for the Best Cashew Chicken
- Prep ingredients first – this stir fry cooks quickly, so I like to chop and measure everything ahead of time so I can quickly throw this delicious meal together.
- Cut chicken evenly – this helps the chicken cook quickly and evenly, while also keeping the chicken tender.
- Don’t overcrowd the pan – feel free to cook this stir fry in batches if your pan isn’t large enough. You want everything to cook and brown evenly for the best flavor.
- Make this to your liking – you can easily make this stir fry to your liking by adding in more garlic (or less), adding in some crushed red pepper for added spice or use toasted sesame oil for a more nutty flavor.
- Add cashews at the end – this helps keeps the unsalted cashews nice and crunchy!
- Taste and adjust – this peanut sauce is one of my favorites, but feel free to taste and adjust the sauce as needed so it’s to your liking.
- Serving suggestions – this cashew chicken tastes great served over brown rice, quinoa, cauliflower rice or even noodles.
Variations and Substitutions
- Make it gluten-free – you can easily swap out the soy sauce and use tamari or coconut aminos to make this recipe gluten-free.
- Make it spicy – add in some red pepper flakes, dash of cayenne pepper or chili garlic sauce for even more flavor and added spice.
- Low-carb option – we love serving this over brown rice, but feel free to enjoy with cauliflower rice or even zucchini noodles for a lower carb option.
- Vegetarian – swap out the chicken for tofu, tempeh or even your favorite noodles for a meatless option.
- Extra veggies – you could also add in mushrooms, onions, asparagus, green beans, zucchini, carrots, or baby corn. Any of your favorite veggies!
- Thicker sauce – I personally think this sauce is thick enough for my liking, but if you want a thicker sauce, feel free to add in a teaspoon or two of cornstarch or arrowroot powder.
Frequently Asked Questions
Yes! This homemade version uses lean chicken breast, heart-healthy olive oil, plenty of vegetables, and a lighter peanut sauce while containing much less sodium, sugar, and oil than many restaurant versions.
Absolutely! Boneless, skinless chicken thighs stay incredibly juicy and work just as well in this great recipe.
Yes! Simply use tamari or certified gluten-free soy sauce and double-check that your other ingredients are gluten-free.
Definitely! Almond butter or cashew butter both make delicious substitutes. For a nut-free version, sunflower seed butter works well too.
Absolutely! This easy recipe is incredibly versatile and works well with a variety of proteins. Try swapping the chicken for boneless, skinless chicken thighs, shrimp, thinly sliced flank steak, sirloin, pork tenderloin, or extra-firm tofu for a vegetarian option. Just be sure to adjust the cooking time depending on the protein you choose.
Of course! Mushrooms, carrots, zucchini, baby corn, bok choy, cabbage, asparagus, snow peas, red peppers and water chestnuts are all delicious additions.
Natural peanut butter varies by brand. Simply whisk in another tablespoon or two of warm water until the sauce reaches your desired consistency.
Yes! The sauce can be made up to 4 days in advance and stored in the refrigerator. Give the sauce ingredients a quick whisk before using.
This cashew chicken stir-fry is delicious served over brown rice, white rice, jasmine rice, cauliflower rice, quinoa, or rice noodles. A sprinkle of sesame seeds and green onions adds the perfect finishing touch.
Yes, although the vegetables will soften slightly after thawing. Store in a freezer-safe container for up to 3 months in the freezer and thaw overnight in the refrigerator before reheating.
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Meal Prep and Storage
- To Store – Leftovers will last up to 4 to 5 days in the fridge stored in a sealed, airtight container. The great thing is this meal tastes even better the next day so it is perfect for your weekly meal prep!
- To Reheat – Reheat leftover chicken cashew stir fry gently in the microwave or in a skillet over medium-low heat with a splash of water to loosen the sauce.
More Healthy Stir Fries
- Asian Ground Turkey and Green Bean Stir Fry
- Teriyaki Chicken Stir Fry
- One Pan Pineapple Teriyaki Chicken
- Simple Sautéed Vegetables
- Honey Garlic Shrimp Stir Fry
- Spicy Sausage and Veggie Stir Fry
Hope you all enjoy this Healthy Cashew Chicken Stir Fry! If you love this stir-fry recipe as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
Healthy Cashew Chicken Stir Fry
Ingredients
- 2 Tbsp olive oil, divided
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and pepper, to taste
- 2 cups broccoli florets
- 1 red bell pepper, cut into small chunks
- 1 cup sugar snap peas
- 1 Tbsp garlic, minced
- 1/3 cup unsalted cashews
- Garnish with green onions and sesame seeds
For the Peanut Sauce:
- 1/4 cup low sodium soy sauce (or tamari)
- 3 Tbsp all-natural peanut butter
- 1 Tbsp hoisin sauce
- 2 Tbsp honey
- 1 tsp sesame oil
- 1 Tbsp grated ginger
- 2 to 3 Tbsp water
Instructions
- Cook the chicken. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate.
- Cook the vegetables. Add the remaining tablespoon of olive oil to the skillet. Add the broccoli, bell pepper, and snap peas. Cook until crisp-tender, stirring often, about 4 to 5 minutes.
- To make the peanut sauce, whisk together soy sauce, peanut butter, hoisin sauce, 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.
- Make the peanut sauce. While the vegetables cook, whisk together the soy sauce, peanut butter, honey, sesame oil, grated ginger, and 2 to 3 tablespoons of water until smooth and creamy.
- Bring everything together. Return the chicken to the skillet with the vegetables. Stir in the garlic and cook for about one minute until fragrant. Add the cashews, then pour the peanut sauce over everything. Toss well until everything is evenly coated. Bring the sauce to a gentle simmer and cook for another minute or two until slightly thickened.
- Garnish and serve. Top with sliced green onions and sesame seeds, then serve over rice, quinoa, cauliflower rice, or noodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this for dinner tonight, and it was a hit with the family! I love how everything is added to the pan as you go along, and nothing is set aside and kept warm to be added back later.
Make this for dinner today. So delicious! My boyfriend loved it as well, and he said he could “eat the whole thing”. Will be adding this to my regular dishes.
Hi,
Does this recipe work in the slow cooker? How long do you recommend?
Just made this today, was awesome.First time I used fresh ginger. Smelled great and so was the flavor. Thank- you Kelly!!
I made this dish last night, and WOW. It was delicious. My husband devoured it, asking for a slice of bread when it was all gone to soak up the remaining sauce! (We don’t usually serve bread with our meals.) I will be making this again, for sure. I did omit the honey because all I had was peanut butter with sugar in it. Thank you so much. One of the best recipes I’ve found via Pinterest!
Made this last night, SO good!!
So delicious!! And I substituted coco aminos instead of soy sauce and absolutely delicious!! Thank you! For sure a keeper!
I have always struggled to find a great stir fry meal prep recipe that I actually love, but this one is amazing! The sauce is delicious- I reduced the honey in half and chopped the ginger versus grating. I added a bunch of extra veggies (kale, of course) and served it over quinoa. So happy I found this recipe.
My fiancé and I love this recipe. It is our go-to!
So glad to hear that Vicki! 🙂
This was delicious! I made this for our family and two hockey players we billet, and they all loved it. Even my son who doesn’t like broccoli and one hockey player who doesn’t care for stir fry thought it was great! I added onions to the veggies and didn’t have sesame oil or fresh ginger, so I used olive oil and ground ginger. I will definitely be making this again!
So glad you and your boys enjoyed this! 🙂