Cashew Chicken Skillet

1 – 1 ½ pounds chicken breasts, diced into 1” cubes

3 green onions, chopped

2 cups broccoli florets

1 red or green pepper, thinly sliced

1 cup each sugar snap peas and shredded carrots

½ cup raw cashews (lightly salted is fine)

1 tbsp. olive oil

1 tbsp. minced garlic

½ teaspoon salt


¼ cup almond butter

¼ cup coconut aminos

¼ cup chicken broth

1 tbsp. sesame oil

1 tsp ginger powder

Heat olive oil in a large pan over medium-high heat. Once hot, add chicken and salt and let chicken begin to brown on both sides, about 5 minutes.  While chicken is browning, combine sauce ingredients into a small bowl, mix well and set aside.

Add garlic to pan, followed by broccoli, peppers and snap peas. Cook for about 5 minutes, stirring frequently, until vegetables are cooked halfway. Add in the carrots, green onions and sauce and mix well to evenly coat. Continue stirring frequently another 5 – 10 minutes until sauce has thickened and veggies are fully cooked. Mix in the cashews and serve.



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