This Healthy Cashew Chicken Stir Fry is an easy, gluten-free, dairy-free, one-pan dinner that feels like comfort food! Featuring golden bites of chicken, red bell pepper, broccoli and a secretly addicting sauce, this meal is sure to please for when the asian food craving hits 🙂
Real talk: my pet peeve is when recipe developers claim to have made something “better than takeout.” We all know that is FAKE NEWS. Takeout will always be better because 1) you don’t have to cook LOL (kidding, sorta) and 2) it’s cooked in a lot of oil as well as other not-so-great-feeling ingredients. So, I won’t say this cashew chicken is better than takeout, but it is a great healthier option that will save you some money as well.
I love pairing this Healthy Cashew Chicken Stir Fry with rice for a full meal. It also works great with cauliflower rice, quinoa and rice noodles…the options are endless! It’s an absolute winner in my house and will be on the weekly rotation for the foreseeable future.
What You Need to Make Healthy Cashew Chicken Stir Fry
- Chicken Tenderloins, Breast or Thighs: I used chicken tenderloins simply because that’s what I had on hand but any of them will work! Just cut into small cubes.
- Olive Oil: To cook the chicken in.
- Broccoli: Make sure to cut it into small florets so that they cook all the way through!
- Red Bell Pepper
- Garlic
- Fresh Ginger
- Raw Cashews
For the sauce:
- Coconut Aminos: I haven’t tried this recipe with anything other than coconut aminos, but tamari or soy sauce should work. Since coconut aminos is sweeter and less salty, you may need to add a bit more sweetener if you choose this route.
- Rice Vinegar
- Maple Syrup, Date Syrup or Honey: Choose your preferred liquid sweetener! It helps balance out the salty, savory flavors.
- Broth (or water): To thin out the sauce. I personally used beef bone broth (added nutrients!)
- Tapioca Flour, Arrowroot Starch or Cornstarch: All of these will provide similar thickening effects to the sauce.
- Red Pepper Flakes: Optional but encouraged for a little extra kick!
For garnishing/serving:
- Sesame Seeds
- Green Onion
- Rice
Can I Meal Prep Healthy Cashew Chicken Stir Fry?
Yes, absolutely! Healthy Cashew Chicken Stir Fry would be a great meal prep option for lunches throughout the week. You can just prepare it according to the normal directions and then split into containers. It should make about 3 meals worth, but it totally depends how hungry you are. Make sure to let it cool completely before placing the lid on it and storing in the refrigerator.
Once you’re ready to eat, either reheat the Cashew Chicken Stir Fry in the microwave or on a skillet. I would recommend adding the sesame seeds and green onion after heating for best results but no biggie either way.
I know you’ll love this one! Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more healthy dinner recipes?
Healthy Cashew Chicken Stir Fry
Equipment
- large pan
- small bowl
- spatula
Ingredients
For the stir fry:
- olive oil
- 1 lb chicken tenders, breasts or thighs cubed
- 2 cups finely chopped broccoli florets (about 1/2 head of broccli)
- 1 red bell pepper cut into 1in pieces
- ¼ cup water
- 3 cloves garlic minced
- 2 tsp fresh ginger minced
- ½ cup raw cashews
For the sauce:
- ¼ cup coconut aminos
- 3 tbsp rice vinegar
- 1 tbsp liquid sweetener of choice (date syrup, honey or maple syrup)
- ½ cup broth (or water)
- 1 tbsp tapioca flour, arrowroot or cornstarch
- red pepper flakes to taste
For serving/garnishing:
- cooked white or brown rice
- 3 green onions diced
- sesame seeds
Instructions
- Preheat a large, high-sided pan over medium heat with a bit of olive oil. Once hot, add the chicken and sauté until browned and cooked through, about 7-10 minutes. Remove chicken from the pan and set aside.
- Add more oil to the pan and then add the broccoli and bell pepper. Sauté, stirring occasionally, until tender, about 10 minutes. Add ¼ cup of water as needed to help the broccoli steam and cook faster. Add garlic and ginger and sauté one minute longer until fragrant.
- Meanwhile, whisk together all of the sauce ingredients in a small bowl.
- Reduce heat to medium low and add the sauce and cashews to the pan. Stir frequently and continue cooking until the sauce is warm and thickened.
- Add in the green onions, top with sesame seeds and serve over white or brown rice. Enjoy!
Video
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie on Instagram and/or hashtag it #munchinwithmaddie.
These lemon protein balls are super delish and easy to make!! They taste like lemon bars. I have been making them weekly and highly recommend 💕
I love seeing your re-creations! Thank you 🙂
This recipe is a staple in my boyfriend and I’s weeknight dinner rotation. So good!
Love love love!!