Healthy Dinner With Cashews – Easy 30-Minute Stir-Fry

This Healthy Dinner Ideas With Cashews recipe is a vibrant stir-fry that turns everyday ingredients into a restaurant-quality meal. It's perfect for busy weeknights when you want something nutritious without spending hours in the kitchen.

The combination of tender chicken, crisp vegetables, and toasted cashews in a savory-sweet sauce is both satisfying and good for you. Plus, it's customizable—use shrimp, tofu, or your favorite veggies to make it your own.

About the Ingredients

1 lb (450g) boneless, skinless chicken breast, cut into 1-inch pieces

Chicken breast is lean and cooks quickly. Substitute with chicken thighs for more flavor or tofu for a vegetarian option.

2 tablespoons (30ml) low-sodium soy sauce

Adds savory umami. Use tamari for gluten-free, or coconut aminos for a soy-free alternative.

1 tablespoon (15ml) honey

Balances the salty soy. Maple syrup or brown sugar work as substitutes.

1 tablespoon (15ml) rice vinegar

Adds a subtle tang. Apple cider vinegar can be used in a pinch.

1 teaspoon (5ml) sesame oil

Gives a nutty aroma. Toasted sesame oil is stronger; use half if substituting.

2 cloves garlic, minced

Fresh garlic is best. Use 1/2 teaspoon garlic powder if in a pinch.

1 teaspoon grated fresh ginger

Adds warmth and zing. Ground ginger (1/2 teaspoon) can substitute.

2 tablespoons (30ml) vegetable oil, divided

For stir-frying. Use canola or peanut oil with high smoke point.

1 red bell pepper, sliced

Adds color and crunch. Any bell pepper color works.

1 cup (150g) broccoli florets

Fresh broccoli is crisp. Frozen works but reduce cooking time slightly.

1/2 cup (70g) raw cashews

Use roasted unsalted for extra flavor, but reduce added salt in sauce.

2 green onions, sliced

For garnish and freshness. Chives can substitute.

Tips & Tricks

Prep all ingredients before cooking

stir-frying goes fast, so have everything ready.

Don't overcook the chicken

cook until just done, about 5-7 minutes, to keep it tender.

Toast the cashews separately

they burn easily if cooked with everything else.

Step-by-Step Instructions

1. Make the sauce

In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.

2. Toast the cashews

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat (350°F / 175°C). Add cashews and toast, stirring frequently, until golden brown and fragrant, about 2-3 minutes. Remove and set aside.

3. Cook the chicken

In the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat (400°F / 200°C). Add chicken pieces in a single layer and cook without stirring for 2 minutes to get a golden sear. Then stir-fry until the chicken is cooked through and no longer pink inside, about 5-7 minutes. The internal temperature should reach 165°F (74°C).

4. Add the vegetables

Add bell pepper and broccoli to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp, still bright in color.

5. Combine everything

Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for 1-2 minutes until the sauce thickens slightly and coats the back of a spoon.

6. Finish and serve

Remove from heat. Stir in toasted cashews and green onions. Serve immediately over steamed rice or noodles.

Delicious Variations

Vegetarian

substitute chicken with cubed firm tofu and use vegetable broth instead of chicken broth if using.

Spicy

add 1-2 teaspoons sriracha or red pepper flakes to the sauce.

Different veggies

try snap peas, carrots, or mushrooms instead of broccoli and bell pepper.

How to Store Healthy Dinner Ideas With Cashews

Frequently Asked Questions

If you enjoyed this healthy cashew chicken stir-fry, please leave a rating and comment below! Don't forget to share your creations on social media and tag me.

Healthy Dinner Ideas With Cashews

This healthy cashew chicken stir-fry is a quick, colorful dinner packed with protein and crunch, ready in 30 minutes.

★★★★½ 4.8 (234 ratings)

15 minPrep time20 minCook time4Servings380 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch pieces
• 2 tablespoons (30ml) low-sodium soy sauce
• 1 tablespoon (15ml) honey
• 1 tablespoon (15ml) rice vinegar
• 1 teaspoon (5ml) sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 tablespoons (30ml) vegetable oil, divided
• 1 red bell pepper, sliced
• 1 cup (150g) broccoli florets
• 1/2 cup (70g) raw cashews
• 2 green onions, sliced

📋 Instructions

1. 1Make the sauce — In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.
2. 2Toast the cashews — Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat (350°F / 175°C). Add cashews and toast, stirring frequently, until golden brown and fragrant, about 2-3 minutes. Remove and set aside.
3. 3Cook the chicken — In the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat (400°F / 200°C). Add chicken pieces in a single layer and cook without stirring for 2 minutes to get a golden sear. Then stir-fry until the chicken is cooked through and no longer pink inside, about 5-7 minutes. The internal temperature should reach 165°F (74°C).
4. 4Add the vegetables — Add bell pepper and broccoli to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp, still bright in color.
5. 5Combine everything — Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for 1-2 minutes until the sauce thickens slightly and coats the back of a spoon.
6. 6Finish and serve — Remove from heat. Stir in toasted cashews and green onions. Serve immediately over steamed rice or noodles.

👨‍🍳 Chef's Note: For best results, use a wok or large skillet to ensure even cooking. The dish is best enjoyed fresh, but leftovers are still tasty.

Servings: 4

Cuisine: Asian-inspired

Course: Dinner

Nutrition (per serving): 380 kcal · 32g protein · 18g carbs · 20g fat