Cashew Chicken Stir Fry with Bell Peppers and Ginger

This Healthy Cashew Chicken Stir Fry is an ideal weeknight dinner—fast to prepare, filled with crisp vegetables, lean protein and crunchy cashews, all coated in a simple homemade peanut sauce.

If you’re craving takeout but want a healthier, fresher option, this Healthy Cashew Chicken Stir Fry delivers the same satisfying flavors with better ingredients. It’s a favorite for busy evenings because it’s ready in about 20 minutes, packed with lean chicken, a colorful mix of vegetables, heart-healthy cashews and a creamy peanut sauce. The recipe reheats well, making it a reliable choice for meal prep and quick lunches.

Why You’ll Love This

• Fast and simple – cooks in a single skillet in under 30 minutes for an easy weeknight meal.
• Healthier than typical takeout – lower in sodium and unhealthy fats when you control the ingredients.
• Nutrient-dense – lean protein plus a variety of vegetables provide fiber, vitamins and minerals.
• Meal prep friendly – stores and reheats well for lunches or quick dinners; easy to customize.

Ingredients You’ll Need

• Chicken – boneless, skinless chicken breasts cut into 1-inch pieces (or use thighs if you prefer).
• Garlic – fresh minced garlic is best; if needed, dried minced garlic or garlic powder can be substituted.
• Vegetables – broccoli florets, red bell pepper, sugar snap peas and green onions provide color and crunch.
• Soy sauce – low-sodium soy sauce is recommended; tamari or coconut aminos can be used to make it gluten-free.
• Peanut butter – creamy all-natural peanut butter forms the sauce base. You can use chunky or a different nut butter for variation.
• Honey – adds natural sweetness and a sticky glaze; maple syrup works as an alternative.
• Sesame oil – a small amount adds a rich, nutty aroma to the sauce.
• Ginger – fresh grated ginger brightens the sauce with warm, zesty flavor.
• Cashews – raw or roasted unsalted cashews add texture and healthy fats.
• Salt and pepper – to taste for final seasoning.

How to Make Cashew Chicken Stir Fry

1. Prep everything first. Cut the chicken into uniform 1-inch pieces and chop the vegetables so they cook evenly.
2. Make the peanut sauce. In a bowl, whisk together 1/4 cup low-sodium soy sauce, 3 tablespoons peanut butter, 2 tablespoons honey, 1 teaspoon sesame oil and 1 tablespoon grated ginger. Add 2–3 tablespoons water (or chicken broth) to reach your desired consistency and set aside.
3. Brown the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, season with salt and pepper, and cook until lightly browned and cooked through, about 4–5 minutes. Remove the chicken and set aside.
4. Cook the vegetables. Add another tablespoon of olive oil to the skillet. Sauté broccoli, red bell pepper and snap peas until just tender, about 4–5 minutes, stirring frequently.
5. Combine and finish. Return the chicken to the pan, add garlic and cook for about one minute. Stir in cashews and pour the peanut sauce over everything. Bring the sauce to a simmer, then reduce heat and cook until the sauce thickens and coats the chicken and vegetables. Garnish with chopped green onions and sesame seeds, then serve.

Tips for the Best Cashew Chicken

• Prep ahead: Have all ingredients chopped and measured since stir-frying is quick.
• Even pieces: Cut chicken and vegetables into similar sizes so they cook evenly.
• Avoid overcrowding: If your pan is small, cook in batches so everything browns rather than steams.
• Customize flavors: Add extra garlic, a pinch of crushed red pepper for heat, or use toasted sesame oil for a deeper nutty note.
• Add cashews last: Toss them in near the end to keep them crisp.
• Adjust the sauce: Taste and tweak sweetness, saltiness or thickness to suit your preference.
• Serving ideas: Serve over brown rice, quinoa, cauliflower rice or your favorite noodles.

Variations and Substitutions

• Gluten-free: Replace soy sauce with tamari or coconut aminos.
• Make it spicy: Stir in red pepper flakes, cayenne or chili garlic sauce.
• Lower carb: Swap rice for cauliflower rice or zucchini noodles.
• Vegetarian: Replace chicken with firm tofu, tempeh or extra vegetables.
• Extra vegetables: Add mushrooms, onions, asparagus, green beans, zucchini, carrots or baby corn.
• Thicker sauce: Stir in 1–2 teaspoons cornstarch or arrowroot powder mixed with a little water and simmer until thickened.

Meal Prep and Storage

Store leftovers in an airtight container in the refrigerator for 4–5 days. The flavors often deepen overnight, so this dish makes a great make-ahead lunch or quick dinner option.

Recipe Box