ONE SKILLET CASHEW CHICKEN STIR FRY
When quick and healthy is the name of the game, then this yummy Cashew Chicken Stir Fry is here to save the day. Ready in under 30 minutes — so much faster than delivery!
Servings: 4
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!