Are you tired of the same uninspiring dinners night after night? This gingered cashew chicken and sugar snap peas recipe is the perfect solution for anyone seeking a healthy, flavorful dish that’s quick to make and satisfying to eat.
Filled with vibrant vegetables, tender chicken, and the zing of fresh ginger, this recipe delivers on taste while keeping things nutritious and light. This dish brings together wholesome ingredients and bold flavors for a meal you’ll want to add to your weekly rotation.
The Appeal of Ginger & Cashews in a Recipe
Ginger isn’t just an aromatic powerhouse—it’s also known for its numerous health benefits. From aiding digestion to supporting the immune system, this ingredient adds more than just a spicy kick.
Paired with crunchy cashews, which are rich in healthy fats and nutrients, this recipe balances texture and flavor beautifully. The sugar snap peas and yellow bell peppers contribute a vibrant pop of color while providing fiber and essential vitamins.
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This dish is a great example of how healthy food can still be exciting. The soy-based sauce, lightly sweetened with honey and complemented by sesame oil and rice vinegar, ties all the ingredients together with a tangy, slightly sweet glaze.
Note: The fresh ginger adds a warm, zesty kick, while the cashews bring the perfect crunch. It’s easy to make, packed with wholesome ingredients, and flexible enough to use whatever veggies I have on hand!
Perfect for Busy Weeknights
When life gets hectic, having a quick and easy recipe on hand is a lifesaver. This gingered cashew chicken stir-fry comes together in under 30 minutes, making it an excellent choice for a weeknight dinner.
The prep work is minimal, and the cooking process is straightforward.
The dish also works well for meal prep. You can make a batch ahead of time and store it in the fridge for up to five days or in the freezer for up to three months.
Simply reheat it on the stove or in the microwave, and you have a fresh, healthy meal ready to go.
Substitutions & Modifications
One of the best things about this recipe is its flexibility. You can easily make substitutions to suit your preferences or dietary needs. Here are a few ideas:
- Vegan Option: Replace the chicken with firm tofu or tempeh and swap the chicken broth for vegetable broth.
- Gluten-Free: Use tamari or coconut aminos instead of regular soy sauce.
- Low-Carb: Serve the stir-fry over cauliflower rice or zoodles instead of traditional rice.
- Nut-Free: Substitute sunflower seeds or toasted pumpkin seeds for the cashews.
This dish can also adapt to what’s in your fridge. If you don’t have sugar snap peas, broccoli florets or baby bok choy make excellent replacements.
For an extra spicy kick, sprinkle red pepper flakes or drizzle sriracha on top before serving.
Tips for Cooking the Perfect Stir-Fry
Achieving a perfectly cooked stir-fry is all about timing and heat control. Here are some tips to ensure your gingered cashew chicken turns out just right:
- Prep Ingredients Ahead: Have all your vegetables chopped and sauce mixed before you start cooking. Stir-frying happens quickly, so there’s no time for multitasking.
- High Heat Is Key: Use a large skillet or wok over medium-high heat to get a good sear on the chicken and vegetables without overcooking them.
- Layer Your Cooking: Start with the cashews to toast them, then move to the chicken and finally the vegetables. This ensures each ingredient is cooked perfectly and retains its texture.
Serving Suggestions
This healthy food recipe is incredibly versatile when it comes to serving options. For a classic presentation, serve the stir-fry over steamed jasmine rice.
For a lower-calorie option, pair it with cauliflower rice or a simple green salad. If you’re in the mood for noodles, toss the stir-fry with soba noodles or whole-grain spaghetti.
Garnish the dish with sesame seeds and the green parts of the onions for a polished, restaurant-worthy look. A side of miso soup or a refreshing cucumber salad makes an excellent accompaniment to round out the meal.
Why This Recipe Stands Out
What makes this recipe shine is its balance of flavors, textures, and health benefits. It’s proof that healthy food doesn’t have to mean bland or boring.
The combination of crunchy cashews, tender chicken, and crisp sugar snap peas, all coated in a rich ginger-soy glaze, creates a dish that’s both satisfying and nourishing.
Healthy Gingered Cashew Chicken with Sugar Snap Peas Recipe
Equipment
- Large skillet or wok
- Small bowl for mixing sauce
Ingredients
For the Sauce:
- 1/4 cup low-sodium chicken broth
- 1/4 cup low-sodium tamari soy sauce or coconut aminos
- 1 tablespoon dry sherry
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 tablespoon arrowroot powder
For the Stir-Fry:
- 3/4 cup raw cashews
- 2 tablespoons avocado oil or extra-virgin olive oil divided
- 1 pound boneless, skinless chicken breast cut into 1-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces sugar snap peas trimmed
- 1 yellow bell pepper seeded and chopped
- 4 green onions thinly sliced (white and green parts separated)
- 4 garlic cloves minced
- 1 1/2 tablespoons freshly grated peeled ginger
- Raw sesame seeds for garnish
Instructions
- Whisk the Sauce: In a small bowl, combine the chicken broth, tamari soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder. Stir until the mixture is smooth and set it aside.
- Toast the Cashews: Heat a small pan over medium-low heat and add the cashews. Toast them for about 4-5 minutes, stirring frequently, until they turn golden and smell fragrant. Set the toasted cashews aside.
- Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Season the chicken pieces with kosher salt and black pepper. Add the chicken to the skillet in an even layer, cooking for 4-5 minutes while stirring occasionally, until the pieces are lightly browned. Transfer the cooked chicken to a plate and set aside.
- Cook the Vegetables: Return the skillet to medium-high heat and pour in the remaining tablespoon of avocado oil. Add the sugar snap peas, yellow bell pepper, and the white parts of the green onions. Stir-fry for about 3-4 minutes, or until the vegetables are crisp-tender.
- Combine and Finish the Dish: Add the chicken back to the skillet along with the minced garlic and grated ginger. Stir and cook for 30 seconds, allowing the aromatics to release their flavor. Quickly pour in the prepared sauce, stirring it into the mixture as it thickens, about 1-2 minutes. Toss in the toasted cashews and the green parts of the onions. Stir everything together and remove from the heat. Sprinkle sesame seeds over the top and serve warm.
Notes
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.