Cashew Chicken Skillet Stir-Fry
Serves 6.
When you need a quick dinner after a busy weekend, this is it. The stir-fry recipe has a delicious soy sauce and peanut butter taste, and it’s a great way to get a delicious serving of veggies. From “30-Minute Meals with Six Sisters’ Stuff: 100+ Quick and Easy Meals the Whole Family Will Love” (Shadow Mountain, 2025). If you’re not familiar, Six Sisters’ Stuff started in 2011 as a way for the sisters to stay in touch after they moved out of their childhood home and started families of their own. It’s now a prolific recipe website and has launched several cookbooks, including this one.
For the stir-fry:
- 1½ tbsp. olive oil
- 1½ lb. boneless, skinless chicken breasts, cut into bite-size pieces
- Salt and pepper, to taste
- ½ c. cashew pieces, preferably unsalted or lightly salted
- 4 cloves garlic, minced
- 3 c. broccoli florets
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 c. sugar snap peas
- 1 c. shredded carrots
- 5 green onions, sliced
For the sauce:
- 6 tbsp. less sodium soy sauce
- ¼ c. natural peanut butter
- 3 tbsp. honey
- 1½ tsp. sesame oil
- ¼ tsp. ground ginger
- 3 tbsp. water
- Rice, for serving
Directions
To prepare the stir-fry: Place a large skillet on the stove top and heat to medium-high. Add olive oil.
Season the chicken with salt and pepper, then add the chicken and cashews to the skillet. (We like to add the cashews at the same time as the chicken, but you can add them with the vegetables if you prefer.)
Cook for 4 to 5 minutes, stirring occasionally, then add the garlic and cook for about 30 seconds more. The chicken will not be fully cooked.
