This Skillet Cashew Chicken is the perfect one-pan dinner. It comes together quickly and is full of flavor. Make it spicy or mild and serve it in lettuce wraps or over rice!
Hi friends!
Just popping in to share a quick and easy dinner idea we've been loving lately – Skillet Cashew Chicken. I love this meal because you can make it all in one pan…and you can totally customize it to fit your family. Don't like broccoli? Try swapping in green beans? Don't like spice? Leave out some of the sriracha and add a different spice. The sauce is super easy to make and it thickens up right in the pan while you're cooking!
This Skillet Cashew Chicken checks all the boxes in my book – quick, easy (pretty much all you have to do is a little chopping), packed with lean protein and veggies and most importantly – delicious.
Skillet Cashew Chicken
I've served this over regular rice, cauliflower rice and in lettuce wraps! Or just eat it straight out of the pan, right? I know cashews are a bit pricey, but if you don't regularly buy them, I'd advise looking for them in the bulk bins. Then you can get only what you need for this recipe without buying a whole bag.
Here's the recipe:
Skillet Cashew Chicken
This Skillet Cashew Chicken is the perfect one-pan dinner. It comes together quickly and is full of flavor. Make it spicy or mild and serve it in lettuce wraps or over rice!
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1.5 Tablespoons cornstarch
- 1 Tbsp oil
- 1 cup carrots, diced
- 1 cup red pepper, diced
- 2 cloves garlic, minced
- 1/2 cup onion, diced
- 2 Tbsp rice vinegar
- 1/4 cup chicken broth
- 1 Tbsp honey (optional)
- 1/4 cup soy sauce
- 1-2 Tbsp sriracha
- 2 cups broccoli, chopped
- 1 cup cashews, roughly chopped
- 1-2 Tbsp sesame seeds (optional)
- lettuce wraps or rice for serving
Instructions
Cut chicken into bite-sized pieces and toss in cornstarch.
Heat oil in a large skillet over medium heat. Add chicken, carrots, peppers, onions and garlic.
While those are cooking, mix rice vinegar, broth, honey, soy sauce and sriracha in a small bowl.
After 7-8 minutes or so, add broccoli, cashews, sesame seeds (if using) and sauce and let cook another 5-7 minutes or until sauce has started to thicken and chicken is cooked through.
Serve over rice or in lettuce wraps.
Recipe Notes
Taste and add more sriracha if desired.
Pretty easy right? The cornstarch will help the sauce thicken up a little as it bubbles away over medium to medium-high heat.
Enjoy!
–Lindsay–
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