ONE SKILLET CASHEW CHICKEN STIR FRY

This EASY 20 minute One Skillet Cashew Chicken Stir Fry is the ideal weeknight feast that is sound, loaded with flavor and ideal for your week after week supper prep!

You all one pot dinners are absolutely my jam. I mean you can never turn out badly tossing a huge amount of chicken and new veggies into one single skillet and hurling everything together with a flavorful shelled nut sauce! Not exclusively is this formula ideal for your week by week supper prep (since I should state these scraps are far better multi day later), however there is almost no tidy up which makes this dish the ideal weeknight feast!

For this formula (and comparable ones like it), I generally attempt to pre-slash my veggies after I get them with the goal that when I'm prepared to cook I can simply toss everything into the skillet. That is the incredible thing about supper prep, I endeavor to prepare every one of our snacks for the week on Sundays, yet our meals I like to make new every night so pre-slashing everything spares me so much time!

Yet, in addition to the fact that this makes a simple weeknight supper, however the remains taste far superior the following day for a solid lunch! The sauce may be my most loved part as well. It's rich, gently sweet and I actually need to shower it on everything! There isn't much zest in this formula, however don't hesitate to include a tablespoon of Sriracha or red pepper drops in the event that you like a little warmth. I mean you realize I am ALL about Sriracha nowadays as observed here, here and even here, you truly can't turn out badly in light of the fact that the stuff is so great! So yes absolutely add some to this formula on the off chance that you need that great kick!

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INGREDIENTS

• 1 Tbsp olive oil
• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 2 cups broccoli florets
• 1 red bell pepper, julienned
• 1 cup sugar snap peas
• ½ cup carrots, julienned
• ⅓ cup unsalted cashews
• 4 green onions, chopped
• For the sauce:
• 4 Tbsp 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

INSTRUCTIONS

1. To make the 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, depending on the consistency you prefer, and set aside.
2. In a large skillet over medium heat, drizzle olive oil and add chicken. Season with salt and pepper and sauté until lightly browned, about 4 to 5 minutes. Add the garlic and sauté for about 30 seconds, mixing it with the chicken.
3. Add broccoli, bell pepper, snap peas and carrots to the skillet, incorporating everything together. Cook an additional 5 minutes, until veggies are tender and chicken is cooked through, then add cashews and green onions and drizzle the peanut sauce over top.
4. Mix everything together with the sauce, coating well, and cook for one more minute. Serve and enjoy!

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