Healthy Cashew Chicken Stir Fry
This Healthy 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!
Servings: 6
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
Serving: 1/6th of recipe | Calories: 304kcal | Carbohydrates: 15.5g | Protein: 29.4g | Fat: 13g | Saturated Fat: 2.5g | Cholesterol: 64.3mg | Sodium: 861.9mg | Fiber: 2.8g | Sugar: 8.8g