One Skillet Cashew Chicken Stir Fry

There’s something about a one-pan dinner that feels like magic: dinner comes together fast, cleanup is a breeze, and the flavors concentrate beautifully when everything cooks in the same skillet. This One Skillet Cashew Chicken Stir Fry is exactly that — bright vegetables, tender chicken, crunchy cashews, and a glossy, nutty sauce that clings to every bite. It’s weeknight-friendly, crowd-pleasing, and easy to customize. Below you’ll find an approachable ingredient list followed by a clear, step-by-step method so you can get dinner on the table without stress.

Why you’ll love this One Skillet Cashew Chicken Stir Fry

This recipe balances texture and flavor: crisp-tender broccoli and snap peas, sweet bell pepper and carrots, and juicy bite-sized chicken pieces. The sauce is a simple blend of lower sodium tamari (or soy sauce), all-natural peanut butter, honey, sesame oil, and ginger — rich and savory with a touch of sweetness. Cashews add satisfying crunch and richness. Best of all, everything cooks in a single skillet, which means less fuss and more time to enjoy your meal.

Ingredients

• 1 Tbsp olive oil
• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• Salt and pepper, to taste
• 2 cups broccoli florets
• 1 red bell pepper, julienned
• 1 cups sugar snap peas
• 1/2 cup carrots, julienned
• 3 cloves garlic, minced
• 1/3 cup unsalted cashews
• 4 green onions, chopped
• 4 Tbsp lower sodium tamari, or soy sauce
• 3 Tbsp all-natural peanut butter
• 2 Tbsp honey
• 1 tsp. sesame oil
• 1 Tbsp grated ginger
• 2 or 3 Tbsp water, or chicken/vegetable broth

Notes on ingredients and swaps

If you prefer, you can swap the all-natural peanut butter for any smooth, unsweetened nut or seed butter that complements the flavor profile. The peanut butter in this recipe provides depth and helps thicken the sauce, so choose one with a smooth texture. Use lower sodium tamari or soy sauce to keep the sauce from becoming too salty; if you only have regular soy sauce, you can still use it but taste the sauce before adding extra salt. The recipe calls for unsalted cashews to control sodium and let the sauce shine.

Equipment

• Large skillet or 12-inch frying pan
• Spatula or wooden spoon
• Small bowl or measuring cup for mixing sauce
• Knife and cutting board

Prep tips

• Cut the chicken into uniform 1-inch pieces so they cook evenly and quickly.
• Prepare all vegetables and aromatics before you start cooking because stir frying moves fast once the pan is hot.
• Have your sauce ingredients measured and mixed so you can add them quickly when prompted.

Step-by-step Instructions

1. Heat the skillet: Place a large skillet over medium-high heat and add 1 Tbsp olive oil. Let the oil warm until it shimmers but does not smoke.
2. Cook the chicken: Season the 1 lb boneless skinless chicken breasts (cut into 1-inch pieces) with salt and pepper to taste. Add the chicken pieces to the hot skillet in a single layer. Let them sear without crowding the pan. Cook, stirring occasionally, until the chicken pieces are golden on the outside and cooked through, about 5–7 minutes depending on size. Remove the cooked chicken to a plate and set aside.
3. Sauté the aromatics: Reduce the heat to medium. In the same skillet, add the minced 3 cloves garlic and 1 Tbsp grated ginger. Sauté briefly, about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic.
4. Add the vegetables: Add 2 cups broccoli florets, 1 red bell pepper julienned, 1 cups sugar snap peas, and 1/2 cup carrots julienned to the skillet. Stir to combine with the garlic and ginger. Cook the vegetables, stirring often, until they are crisp-tender — about 3–5 minutes. You want them to keep some crunch and bright color.
5. Return chicken to skillet: Add the cooked chicken back into the skillet with the vegetables and stir to combine. Lower the heat slightly if needed to keep everything from over-browning.
6. Mix the sauce: In a small bowl or measuring cup, whisk together 4 Tbsp lower sodium tamari (or soy sauce), 3 Tbsp all-natural peanut butter, 2 Tbsp honey, 1 tsp. sesame oil, and 2 or 3 Tbsp water or chicken/vegetable broth. Stir until the peanut butter is fully incorporated and the mixture is smooth. Taste and adjust: if the sauce is very thick, add the extra Tbsp of water or broth to loosen it.
7. Coat the stir fry: Pour the sauce over the chicken and vegetables in the skillet. Toss or stir gently so the sauce coats everything. Continue to cook for 1–2 minutes so the sauce thickens slightly and glazes the ingredients. If the sauce becomes too thick, add the remaining tablespoon of water or broth, one teaspoon at a time, until you reach the desired consistency.
8. Add cashews and green onions: Stir in 1/3 cup unsalted cashews and 4 green onions chopped. Cook for another 30 seconds to 1 minute so the green onions soften slightly and the cashews warm through. Remove the skillet from heat.
9. Final taste and serve: Taste the stir fry and adjust seasoning with salt and pepper if needed. Serve immediately, spooning the glossy cashew chicken and vegetables over rice, noodles, or a bed of greens if you like. Garnish with additional chopped green onions or extra cashews for crunch.

Serving suggestions

This One Skillet Cashew Chicken Stir Fry pairs beautifully with steamed jasmine or brown rice, cauliflower rice for a lower-carb option, or your favorite noodles. For a simple weeknight bowl, spoon the stir fry over rice, sprinkle a few extra cashews on top, and finish with a light drizzle of sesame oil or a squeeze of lime for brightness.

Make-ahead and storage

If you want to prep ahead, you can chop the vegetables and cut the chicken up to a day in advance and store them separately in the refrigerator. The sauce can be mixed and stored in a sealed container for up to 2 days. Combine and cook just before serving for best texture. Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.

Variations and swaps

• Vegetable swaps: Swap in snap peas for snow peas, add sliced mushrooms, or use baby bok choy for extra greens.
• Protein swaps: Swap the chicken for cubed turkey breast or firm tofu if you prefer a plant-forward option. Keep the same cooking times for similar bite-sized pieces, though tofu may need a gentler toss to avoid breaking it apart.
• Spice it up: Add a pinch of crushed red pepper flakes, a drizzle of sriracha, or a splash of chili garlic sauce to the sauce for heat.
• Nut-free option: Replace the unsalted cashews with roasted chickpeas for crunch and use sunflower seed butter in place of the peanut butter.

Why the sauce works

The sauce in this One Skillet Cashew Chicken Stir Fry is simple but effective. Tamari or soy sauce brings salty umami, peanut butter adds body and a creamy nutty backbone, honey balances the savory with a touch of sweetness, and sesame oil gives that toasty finishing note. A small amount of water or broth thins the sauce just enough for it to coat the chicken and vegetables without being runny. The grated ginger and garlic add freshness and aromatic lift.

Common troubleshooting

• If the chicken is undercooked: Cut a piece to check; if needed, return to the skillet and cook a couple more minutes until no pink remains.
• If the vegetables are too soft: Reduce cooking time and cook vegetables until just crisp-tender next time. You can also finish with a quick splash of cold water to stop cooking for a moment, then drain before serving.
• If the sauce is too thick: Stir in additional water or broth, 1 teaspoon at a time, until you reach the desired consistency.
• If the sauce is too salty: Add a little more peanut butter and honey to balance, or a splash of extra water or broth to dilute.

Whether you’re cooking for family or meal prepping for the week, this One Skillet Cashew Chicken Stir Fry is a dependable, flavorful choice. It’s colorful, balanced, and comes together fast with minimal dishes — everything I look for in a weeknight winner. Enjoy!