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One Skillet Cashew Chicken Stir Fry

A bowl of cashews with the one skillet cashew chicken stir fry in the background

One Skillet Cashew Chicken Stir Fry

Makes: 6 servings
For the skillet
  • 1 Tbsp Sunnyland pecan oil or 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
  • ½ cup carrots, julienned 
  • 4 green onions, chopped
  • ⅓ cup Sunnyland unsalted cashews
For the sauce
  • 4 Tbsp tamari (or soy sauce)
  • 3 Tbsp all-natural peanut butter
  • 2 Tbsp Sunnyland Gallberry Honey
  • 1 tsp. sesame oil
  • 1 Tbsp grated ginger
  • 2 or 3 Tbsp water

Directions:

  1. 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.
  2. 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.
  3. 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!

Bowl of Cashews with Cashew Stir Fry

Shared from: Eat Yourself Skinny

This recipe will inspire you to add Sunnyland to your everyday pantry. Using pecan oil, unsalted cashews, and gallberry honey- this one skillet cashew chicken stir fry will be on your dinner rotation.

Tags: Main Dishes

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