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One Pan Cashew Chicken Stir Fry
Ingredients
1 Tbsp olive oil
500g boneless skinless chicken breasts, cut into 1-inch pieces
Salt and pepper, to taste
2 cups broccoli florets
1 red bell pepper, julienned
1 cup sugar snap peas
1/2 cup carrots, julienned
3 cloves garlic, minced
1/3 cup unsalted cashews
4 green onions, chopped
For the sauce:
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
Instructions
In a large pan over medium heat, drizzle 1 tablespoon of olive oil to coat the pan. Once the pan is hot, add the chicken in an even layer. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed. Once the chicken is cooked, transfer to a plate and set aside.
Drizzle another tablespoon of olive oil onto the hot pan and add the broccoli, bell pepper, snap peas and carrots. Cook the vegetables until tender, about 4 to 5 minutes, stirring frequently.
To make the peanut sauce, whisk together tamari (or soy sauce), peanut butter, honey, sesame oil, and grated ginger in a small bowl. Whisk in 2 or 3 tablespoons of water (or broth), depending on the consistency you prefer, and set aside.
Once the veggies are nice and tender, add the chicken back to the pan and mix together. Add in the garlic and cook for about a minute, then add in cashews and pour the peanut sauce over top. Mix well, making sure everything is coated, and bring the sauce to a boil. Turn down the heat and simmer until sauce has thickened up and everything is incorporated.
Sprinkle with green onions, serve and enjoy!
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