A healthy alternative to Chinese take-out, this Cashew Chicken Stir Fry with Sugar Snap Peas + Kale combines garlic, soy sauce, and a bit of honey for a comforting and saucy bowl of stir fry. Packed with flavorful bites of chicken, kale, spinach, crunchy sugar snap peas, and cashews, you’ll add this to your busy weeknight dinner rotation.
In the summer, I can get lazy with food preparation. It’s easy to tell myself I’ll make a quick salad, and then the reality sets in around 5 PM that I want more than a bowl of raw veggies. On weeks that I can cook up some proteins and grains to keep in the fridge, I feel more prepared for that last minute dinner or craving.
This Cashew Chicken Stir Fry is a recipe that I rely on, in some form or another, whenever we have leftover cooked chicken breasts or a package of tofu in the fridge – but is still a quick meal even if you need to poach a chicken breast before beginning.
Start some quinoa or quick-cooking rice before you start the rest of the recipe for a meal your family will love (I recommend the pantry-stable packets of microwaveable rice/quinoa, or the pre-cooked frozen versions, which are both great time savers if you didn’t get some grains done during your meal prep).
For the same reason that I created my Healthy Veggie Fried Rice recipe, I worked on my favorite sauce so that I had a simple 20 minute meal option for when I want to lay on the couch and order Chinese.
The 6 ingredient stir fry sauce relies on pantry staples to create a healthier dish: garlicky, salty, and a bit sweet. Note that there are no thickeners in this recipe, so it is a thin sauce, but i find that plenty of the sauce soaks into the veggies and chicken, with some leftover in the pan to pour over rice if you desire.
Feel free to bulk this recipe up further with veggies – I used a mix of spinach and kale, but any dark leafy greens or Asian-friendly veggies (mushrooms, thinly sliced carrots and onion, bell pepper, etc) would be great here.
- 2 cups diced or shredded cooked chicken
- ¼ cup low-sodium tamari or soy sauce
- 2 tablespoons water or chicken broth
- 2 garlic cloves, finely minced
- 2 teaspoons rice vinegar
- 2 teaspoons honey
- 2 teaspoons sriracha hot sauce
- 2 heaping cups sugar snap peas, cut into pieces
- ½ cup whole unsalted cashews
- 4 cups packed baby spinach and/or kale
- Poach a large chicken breast for this recipe if you do not have cooked chicken on hand. Dice or shred it and set aside.
- Combine tamari, garlic, rice vinegar, honey, and sriracha in a pan on low heat. Whisk until honey is incorporated.
- Dice sugar snap peas and add them, as well as the chicken and cashews, to the pan. Cook on medium heat for 3-5 minutes, stirring until the chicken begins to absorb the sauce and sauce cooks down a bit.
- Roughly chop spinach and kale and add them to the pan. Stir everything together for 1-2 minutes until the greens are just wilted and hot.
- Adjust seasonings and serve over a bed of rice.
The truth is, take out doesn’t taste the same to me anymore after making similar and healthier flavors – and as long as I keep some protein and greens around, this meal is crazy simple.
Let me know by tagging me (@uprootfromor) or sending me a picture if you recreate this meal idea!