Cashew Chicken and Vegetables with an easy homemade sauce a is perfect to make for a quick dinner that’s ready to eat in less than 25 minutes! This dish is also perfect to make for healthy meal prep. Forget take out – now you can make it right at home (and bonus – it’s healthy!).
Is there anything better than a dinner that comes together in one big pan? I think not!
This dinner was a hit with the whole family – you will love it! Grab a big skillet pan and let’s get cookin’!
Take Out at Home
I love a good chicken stir-fry and one of my favorite take out dishes is cashew chicken. I decided it was time to make it at home – not only will this save you money, but it’s also healthier!
I love using a good variety of vegetables whenever I make a stir-fry, but you can use whatever your family prefers.
Ingredients in Healthy Cashew Chicken Skillet
- chicken breasts (could also use tenders or thighs)
- red and green bell peppers
- green onions
- broccoli
- sugar snap peas
- shredded carrots
- cashews
- a homemade sauce that takes this dish over the top!
My kids LOVED the flavor of this dish and devoured it.
What other ingredients can I add to a stir fry?
If you have other vegetables that your family prefers or if you just need to clean out the fridge, here are the other vegetables that I love to toss in my stir-fries. To be honest, anything goes!
- Baby corn
- Hotter pepper varieties
- Water chestnuts
- Onions (sliced or diced)
- Zucchini
- Mushrooms
- Snow Peas
- Yellow squash
- Celery
- Cauliflower
How to make Cashew Chicken in one pan:
This chicken comes together so quickly. Don’t be intimidated by making the sauce from scratch – it really is so simple.
- Heat the olive oil over medium heat in a large skillet. Season the chicken with salt and pepper, then add the chicken and cashews to the pan (I like to add the cashews at the same time as the chicken so that they get nice and crispy – but you can add them in at the end if you prefer). Cook for 4-5 minutes, then add the garlic and cook for about 30 seconds more (the chicken will not be fully cooked yet – that’s okay!).
- Add in all the vegetables and saute for 4-5 minutes (or until all the vegetables are tender and the chicken is fully cooked).
- In a medium bowl, mix together all the ingredients for the homemade sauce and drizzle over the chicken and vegetables.
- Mix everything together and keep over the stove until everything is heated through.
- Serve or portion in to meal prep containers.
Other tips for making the perfect stir-fry:
Swap out the soy sauce. If you are allergic to soy, or follow a paleo diet, then substitute Coconut Aminos in the homemade sauce.
Skip the salt. I usually use unsalted or low-sodium roasted cashews; if you use salted cashews it could make the finished dish overly salty.
Don’t have cashews? Peanuts work well in this recipe too, however cashews are my favorite!
More Healthy Dinner Ideas
If you are looking for more family-friendly healthy dinners, be sure to check out my 14-Day Menu Plan for Busy Moms!
===========================
Eliminate guesswork and confusion and start seeing results.
Subscribe to Tone-and-Tighten.com and get our FREE “7-Day Workout and Healthy Menu Plan” delivered daily right to your inbox. CLICK HERE to get it.
===========================
Other Skillet Recipes to Try:
- Ground Turkey and Sweet Potato Skillet
- Chicken Parmesan Pasta Skillet
- Chicken Broccoli Cheesy Shells Skillet
- Ground Turkey Taco Skillet
- Ranch Chicken Skillet
- 1½ Tablespoons olive oil
- 1½ pounds boneless skinless chicken breasts, cut into bite-size pieces
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 3 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup sugar snap peas
- 1 cup shredded carrots
- ½ cup cashews (preferably unsalted or low sodium)
- 5 green onions, sliced
- 6 Tablespoons reduced-sodium soy sauce
- 4 Tablespoons natural peanut butter
- 3 Tablespoons honey
- 1½ teaspoons sesame oil
- ⅛ teaspoon ground ginger
- 3 Tablespoons water
- Heat the olive oil over medium heat in a large skillet. Season the chicken with salt and pepper, then add the chicken and cashews to the pan (I like to add the cashews at the same time as the chicken so that they get nice and crispy - but you can add them in at the end if you prefer). Cook for 4-5 minutes, then add the garlic and cook for about 30 seconds more (the chicken will not be fully cooked yet - that's okay!).
- Add in all the vegetables and saute for 4-5 minutes (or until all the vegetables are tender and the chicken is fully cooked).
- In a medium bowl, mix together all the ingredients for the homemade sauce and drizzle over the chicken and vegetables.
- Mix everything together and keep over the stove until everything is heated through.
- Serve or portion in to meal prep containers.
Be sure to not miss another post!
Follow Tone and Tighten on Instagram | Facebook | Pinterest | YouTube
Nutrition facts of Cashew Chicken and Vegetables plus sauce:
Have you checked out my YouTube Channel?
Here I am sharing my 3 favorite Healthy Side Dishes to make in your Instant Pot!
