Cashew Chicken Stir Fry

Skip the takeout and make this Lighter Cashew Chicken Stir Fry made with tender chicken, crisp veggies, crunchy cashews, and a flavorful from-scratch peanut sauce in just 30 minutes!

If you're craving your favorite takeout but want something lighter, fresher, and packed with vegetables, this Lighter 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 silky from-scratch peanut-ginger sauce that is sweet,

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 straightforward, protein-packed dinner the whole family will keep!

What goes in

• 2 tablespoons olive oil, divided
• 1 pound 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 tablespoon garlic, minced
• 1/3 cup unsalted cashews
• Garnish with green onions and sesame seeds
• 1/4 cup low sodium soy sauce (or tamari)
• 3 tablespoons all-natural peanut butter
• 1 tablespoon hoisin sauce
• 2 tablespoons honey
• 1 teaspoon sesame oil
• 1 tablespoon grated ginger
• 2 to 3 tablespoons water

How it comes together

1. Cook the chicken. Heat one tablespoon of olive oil in a large skillet over a moderate burner. 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.
2. 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.
3. 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 hold nearby.
4. 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 silky.
5. Bring everything together. Return the chicken to the skillet with the vegetables. Stir in the garlic and cook for about one minute until the aroma shows. 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.
6. Garnish and serve. Top with sliced green onions and sesame seeds, then serve over rice, quinoa, cauliflower rice, or noodles.