My Go-To 30-Minute Cashew Chicken Skillet

There are some weeks when the thought of cooking a complicated meal feels absolutely impossible. I stumbled upon this recipe during one of those hectic times, trying to throw together something healthy with a pack of ground chicken and whatever veggies I had left in the crisper. I remember thinking the sauce seemed too simple to be good, but when that savory, slightly sweet aroma filled my kitchen, I knew I had a winner.

It was an instant hit. My family devoured it, and the best part? Only one pan to clean! This Savory Cashew Chicken & Green Bean Skillet has since become our emergency weeknight dinner, the meal I turn to when I need something delicious, fast, and satisfying without any fuss. It’s proof that you don’t need hours to create a meal that feels special.

Why This Recipe Is a Game-Changer

This isn’t just another stir-fry recipe. It’s a thoughtfully designed meal that hits all the right notes. Here’s why you’ll love it:

• One-Pan Perfection: Everything—from sautéing the veggies to simmering the sauce—happens in a single skillet or Dutch oven. That means cleanup is an absolute breeze.
• Flavor That Delivers: The simple pan sauce combines savory tamari, a touch of maple sweetness, and smoky paprika for a result that tastes complex and deeply satisfying. It perfectly coats every single ingredient.
• Healthy & So Adaptable: Packed with lean protein and loaded with fresh vegetables like green beans, carrots, and bell peppers, this meal is as nourishing as it is delicious. Plus, you can easily swap the veggies or protein based on what you have on hand.

What You’ll Need

Here’s a quick look at the ingredients. The magic is in how these simple items come together!

For the Skillet:

• Avocado Oil: A great high-heat, neutral oil for sautéing.
• Lean Ground Chicken: Keeps the dish light and protein-packed. Feel free to use ground turkey if you prefer!
• Fresh Veggies: A colorful mix of yellow onion, carrots, red bell peppers, and crisp green beans forms the hearty base.
• Garlic: Don’t be shy here! Freshly minced garlic is a must for the best flavor.

For the Savory Sauce:

• Low-Sodium Tamari: This is key for a rich, savory flavor without making the dish overly salty. A gluten-free soy-free alternative also works wonderfully.
• Unsalted Chicken Broth: Adds depth and volume to the sauce.
• Apple Cider Vinegar: Provides a touch of brightness to balance the richness.
• Pure Maple Syrup: Just a little bit for a hint of sweetness that complements the savory notes.
• Arrowroot Starch: Our secret weapon for creating that perfect, glossy glaze that clings to the chicken and veggies. Cornstarch is an easy substitute.
• Spices: Smoked paprika and black pepper add warmth and a subtle smoky finish.

For Garnish:

• Unsalted Roasted Cashews: For that irresistible crunch and nutty flavor.
• Scallions & Toasted Sesame Seeds: For a final pop of freshness and texture.

Step-by-Step Instructions

1. First, get your sauce ready. In a small bowl, whisk together the low-sodium tamari, apple cider vinegar, maple syrup, smoked paprika, black pepper, and minced garlic. In a separate tiny cup, make a slurry by stirring the arrowroot starch with 2 tablespoons of the unsalted chicken broth. Set both aside for later. This prep makes the final steps seamless!
2. Heat the avocado oil in a wide Dutch oven or a large, deep sauté pan over medium-high heat. Add the sliced carrots and green beans and cook, stirring every now and then, for about 5-7 minutes. You’re looking for them to get bright in color with a few nice charred spots.
3. Toss in the diced onion and chopped bell peppers. Continue cooking and stirring for another 3-5 minutes, just until the onions soften and the peppers are still a little crisp.
4. Now, make some room for the chicken. Push the vegetables to the sides of the pan and add the ground chicken to the center. Use your spatula to break it apart and cook for 6-8 minutes until it’s browned and cooked through.
5. Time for the flavor! Pour in the sauce mixture and the rest of the chicken broth. Stir everything together, making sure to scrape the bottom of the pan to lift up all those tasty browned bits. Bring it all to a gentle bubble.
6. Grab your arrowroot slurry, give it one last quick stir, and pour it into the pan. Make sure to stir constantly as you pour it in. Let it cook for just 1-2 minutes—you’ll see the sauce transform into a beautiful, thick glaze. Once it’s glossy, pull it off the heat.
7. Serve it up hot! Divide the skillet mixture among six bowls and finish with a generous sprinkle of chopped cashews, fresh scallions, and toasted sesame seeds.

Expert Tips for Success

• Storage: This recipe is fantastic for meal prep! Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better overnight.
• Protein Swaps: Don’t have ground chicken? Lean ground turkey, pork, or even crumbled firm tofu would be excellent substitutes.
• Customize Your Veggies: This is a great “clean out the fridge” meal. Feel free to throw in broccoli florets, sliced mushrooms, snow peas, or bok choy. Just add them according to their cooking time.
• Sauce Troubleshooting: If your sauce seems too thin, make sure you let it come to a proper bubble before adding the slurry. If it gets too thick, simply stir in a splash of water or broth until it reaches the consistency you like.

Serving & Pairing Ideas

This skillet is a fantastic all-in-one meal, but it’s also wonderful served over a bed of fluffy quinoa, hearty brown rice, or cauliflower rice for a low-carb option.

For a cozy night in, it pairs beautifully with a crisp white wine like a Sauvignon Blanc or a light, refreshing lager. It’s casual enough for a weeknight but definitely impressive enough to serve to friends on the weekend.