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We are trying to cook and eat at home more often. I know that may seem weird coming from a person who mostly blogs about food, but man having kids is tough on the old schedule. There are some nights that there is so much going on, that my brain can’t handle trying to squeeze in dinner in a half hour window.One of the other reasons that we are trying to cook at home more often is because it is so so so so much healthier. Take for example one of our favorite carry-out dinners- Chinese food. I love it all. But let’s face it- all of that fried chicken isn’t good for anyone. So I stumbled across this Cashew Chicken Stir Fry from Eat Yourself Skinny and had to try it out.

Not only is this Cashew Chicken Stir Fry incredibly delicious, but it is also ready in a half hour and is so much healthier than carry-out. Plus… BONUS… it will totally satisfy your Chinese food carry-out cravings.

You can serve this stir fry over rice or a pasta (like a ramen) because it is saucy enough (both literally and figuratively 😂). Or you can follow my husband’s lead and just eat it as is right from the skillet. Also, I really enjoyed the leftovers as lunch for the next couple of days… it reheats incredibly well.

Let me show you how I made this One Skillet Cashew Chicken Stir Fry 👇🏻

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Make the Stir Fry Sauce First:

Begin by combining all of the sauce ingredients in a bowl- 1/2 cup low-sodium soy sauce, 1/4 cup creamy peanut butter, 1/4 cup honey, 2 tsp sesame oil, 1 tbsp grated fresh ginger, 1/4 cup water, and a pinch of crushed red pepper flakes. Whisk the ingredients until the peanut butter kind of dissolves and the sauce becomes nice and creamy. It will probably look scary for a minute. Just keep whisking. Trust me. When you’ve reached that creamy consistency, set it aside.

Begin Cooking the Stir Fry:

Now, in a large skillet, heat 1/2 tbsp olive oil and 1/2 tbsp sesame oil over medium-high heat. Add 1 Lb diced chicken to the skillet. Season the chicken with salt and pepper and cook until it gets some nice color on it and is mostly cooked through, about 5-7 minutes.

When the chicken is mostly cooked through, add 4 minced garlic cloves. Cook until the garlic is fragrant, about 30 seconds. Then add 2 cups broccoli florets, 1 cup sugar snap peas, 1/2 cup shredded carrots, and 1 julienned bell pepper.

Cook, uncovered, for a few minutes. Then cover the skillet and cook until the broccoli (and the other veggies) are tender, but still crisp, about another 5 minutes.

When the veggies are crisp-tender, give the sauce one last whisk and then add it to the skillet. Then add 1/2 cup cashews and 4 sliced green onions and give it a good stir.

Let everything cook together for a couple of minutes to let the flavors meld together and to heat up the sauce. Serve it over rice, if desired.

Enjoy!!

Side Note:

I fixed this dinner with the intent of just my husband and I eating it. I totally made the kid’s chicken nuggets just so that I could save the leftovers and use them as meal-prep lunches. I made some rice to serve this with and divided the leftover rice, chicken and veggies into 4 containers. I am so excited to devour these leftovers as a healthy lunch throughout the week!

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.