One-Pan Cashew Chicken Stir-Fry Recipe

A high-protein, veggie-packed one-skillet meal that’s ready in under 30 minutes — a reliable weeknight winner.

This One Skillet Cashew Chicken Stir Fry is healthier and often more flavorful than takeout. It’s easy to customize with the vegetables you prefer and comes together quickly in a single pan.

I like using red bell peppers, broccoli, and sugar snap peas for color and texture, but cauliflower, carrots, or green beans would be great alternatives.

Next time you’re tempted to order in, try this stir-fry instead. It finishes in under 30 minutes and uses only one skillet, so cleanup is minimal.

Ingredients for Cashew Chicken Stir Fry

Below are the main ingredients; feel free to swap or add vegetables to suit your tastes.

• Chicken: Boneless skinless chicken thighs are juicy and cook quickly; chicken breasts can be used if preferred.
• Veggies: Red bell pepper, broccoli, and sugar snap peas form a vibrant mix. Swap in cauliflower, carrots, or green beans as desired.

• Raw cashews: They soak up the sauce and become tender while adding a buttery crunch.
• Tamari: A savory, gluten-free soy alternative. Use soy sauce if not avoiding gluten.
• Bone broth: Adds depth of flavor and extra nutrients.
• Honey: Balances the savory tamari with a touch of sweetness.

• Apple cider vinegar: A splash brightens the sauce.
• Arrowroot starch: Thickens the sauce; cornstarch works as a one-for-one substitute.
• Fresh garlic and ginger: Add depth and aromatic flavor.
• Green onions: Use as a fresh garnish.

How to Make One Pan Cashew Chicken

Heat 1 tablespoon avocado oil and 1 tablespoon sesame oil in a large skillet over medium-high heat.

Add 1–1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces, and cook about 5 minutes until mostly cooked through.

While the chicken cooks, whisk together the sauce: 1/3 cup tamari, 3/4 cup bone broth, 3 tablespoons honey, 1 tablespoon apple cider vinegar, 1 heaping tablespoon arrowroot starch (or cornstarch), 3 cloves minced garlic, and a 1-inch piece of grated ginger. For best results, whisk the broth and starch first so the starch dissolves, then add the remaining ingredients.

Remove the chicken from the skillet, reserving any flavorful pan juices.

Add another tablespoon avocado oil and another tablespoon sesame oil to the skillet.

Add the vegetables (red bell pepper, broccoli florets, and 2 cups sugar snap peas) and 3/4 cup raw cashews. Stir-fry until the vegetables develop some color, about 5–8 minutes.

Return the chicken and any juices to the skillet, pour in the sauce, and stir to coat everything evenly.

Reduce heat and simmer for about 5 minutes until the sauce thickens and coats the chicken and vegetables.

Serve over cooked rice if you like and garnish with chopped green onions. 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

When quick and healthy is the goal, this Cashew Chicken Stir Fry delivers. Ready in under 30 minutes — much faster than delivery.

Recipe details

• Prep: 10 mins
• Cook: 20 mins
• Total: 30 mins
• Servings: 4

Ingredients

• 1–1½ 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 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 fresh ginger, grated

For serving

• Cooked rice (optional)
• Green onions, chopped

Instructions

1. Heat 1 tablespoon avocado oil and 1 tablespoon sesame oil in a large skillet over medium-high heat.
2. Add the chicken and cook about 5 minutes until mostly cooked through.
3. While the chicken cooks, whisk together the tamari, bone broth, honey, apple cider vinegar, arrowroot starch, garlic, and ginger. Whisk the broth and starch first to avoid lumps.
4. Remove the chicken from the skillet, reserving pan juices.
5. Add another tablespoon each of avocado oil and sesame oil to the skillet.
6. Add the vegetables and cashews and stir-fry until the vegetables show some color, about 5–8 minutes.
7. Return the chicken and any juices to the skillet, add the sauce, and stir to coat.
8. Reduce heat and simmer 5 minutes until the sauce thickens.
9. Serve over rice if desired and garnish with chopped green onions.