ONE SKILLET CASHEW CHICKEN STIR FRY
on Mar 31, 2025, Updated Jul 22, 2025
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A high protein, veggie-packed, one skillet dish ready in less than 30 minutes? Count me in! This one is a winner every time.
As good as takeout is, this One Skillet Cashew Chicken Stir Fry recipe is healthier and tastier than anything you can get at a restaurant!
I love playing around with different stir-fry recipes because they’re so easy to make and completely customizable.
For this recipe, I like the combination of peppers, broccoli, and snap peas, but feel free to add whatever veggies you like. Cauliflower, carrots, and peas would be wonderful additions as well.
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The next time you’re tempted to order takeout, consider making this recipe instead. It comes together in less than 30 minutes in one skillet, so no major cleanup is required. Enjoy!
Ingredients for Cashew Chicken Stir Fry
Here are the main ingredients for the stir fry, but again feel free to add additional veggies to match your taste preferences (or to clean out your veggie drawer)!
- Chicken: Boneless skinless chicken thighs are juicy and quick relatively quickly, but boneless skinless chicken breasts can be used as well.
- Veggies: Red bell pepper, broccoli, and snap peas are a vibrant combo that makes this dish pop. Again, feel free to swap in your fave veggies.
Pin this recipe for later!
Pin It- Raw Cashews: These are the little gems in the stir fry! I love how they soak up the sauce and become tender in the stir fry.
- Tamari: This is a mainstay in my fridge for all my stir fry and Asian-inspired noodle dishes. You can substitute soy sauce if you aren’t gluten-free.
- Bone Broth: Rich in nutrients, bone broth adds a lot of flavor to the sauce as well as protein.
- Honey: Some natural sweetener to balance out the salty ingredients in the sauce.
- Apple Cider Vinegar: You’ll want a bit of acid to round out the flavors of the sauce. A bit of ACV does the trick!
- Arrowroot Starch: This acts as a thickener and helps the sauce come together. Cornstarch can also be substituted one-for-one.
- Garlic and Ginger: Fresh garlic and ginger have so many health benefits and add a lot of depth to the sauce.
- Green Onions: A nice finisher over the dish!
How to Make One Pan Cashew Chicken
Heat a tablespoon of avocado oil and a tablespoon of sesame oil in a large skillet over medium-high heat.
Add the chicken and cook for about 5 minutes until mostly cooked through.
While the chicken cooks, make the sauce by whisking together the tamari, broth, honey, apple cider vinegar, arrowroot starch, garlic, and ginger.
Recipe Tip
I find it easiest to whisk the bone broth and starch first so that it’s well incorporated and then I add in the remainder of my ingredients.
Remove the chicken from the skillet. Get as much juice out of the pan as you can — that’s where the flavor is!
Add another tablespoon of avocado oil and another tablespoon of sesame oil to your skillet.
Add the veggies and cashews and stir-fry until you see some nice color on your veggies.
Add the chicken back to the pan with your sauce and stir to coat your chicken and veggies.
Reduce the heat and simmer the sauce for 5 minutes, allowing the sauce to thicken.
Serve over cooked rice (optional) and garnish with green onion. Enjoy!
More Asian-Inspired One-Pan Meals:
- Sticky Saucy Pork Lettuce Wraps
- Crispy Skinned Salmon in Red Coconut Curry
- Broiled Honey Sriracha Salmon
- Asian Braised Pork Shoulder
- Easy Braised Chicken Thighs and Broccoli
ONE SKILLET CASHEW CHICKEN STIR FRY
Ingredients
- 1 – 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons avocado oil, divided
- 2 tablespoons sesame oil, divided
- 1 red bell pepper, large diced
- 1 small head of broccoli, cut into florets
- 2 cups sugar snap peas
- ¾ cup raw cashews
For the Sauce:
- ⅓ cup tamari
- ¾ cup bone broth
- 3 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 heaping tablespoon arrowroot starch (or cornstarch)
- 3 cloves garlic, minced or grated
- 1-inch piece of fresh ginger, grated
For Serving:
- Cooked rice
- Green onions, chopped
Instructions
- Heat a tablespoon of avocado oil and a tablespoon of sesame oil in a large skillet over medium-high heat.
- Add the chicken and cook for about 5 minutes until mostly cooked through.
- While the chicken cooks, make the sauce by whisking together the tamari, broth, honey, apple cider vinegar, arrowroot starch, garlic, and ginger. Note, I find it easiest to whisk the bone broth and starch first so that it's well incorporated and then I add in the remainder of my ingredients.
- Remove the chicken from the skillet. Get as much of the pan drippings out of the pan as you can — that’s where the flavor is!
- Add another tablespoon of avocado oil and another tablespoon of sesame oil to your skillet.
- Add the veggies and cashews and stir-fry until you see some nice color on your veggies, about 5 to 8 minutes.
- Add the chicken and all it's liquid back to the pan with your sauce and stir to coat your chicken and veggies.
- Reduce the heat and simmer the sauce for 5 minutes, allowing the sauce to thicken.
- Serve over rice (optional) and garnish with green onion. Enjoy!
I really enjoyed this! I did get a little confused on step 4 – such as do I save the juice or not? but either way it was very delicious. i did have to add a bit more arrowroot to get the thickness a bit to my liking.
Thank you Jordan! Yes, save the pan drippings and add it all back in once you add back in the chicken and the sauce. I just updated the instructions to be a little bit more clear. Thank you!