Healthy 30-Minute Cashew Chicken Skillet
A vibrant, one-pan meal that’s ready in about 30 minutes. Tender ground chicken and crisp vegetables are brought together in a savory-sweet glaze for a satisfying, heart-healthy dinner the whole family will love.
Servings 6
Calories 360kcal
Ingredients
For the Skillet:
- 1 Tbsp 15 mL avocado oil
- 1 ⅔ lbs 765 g extra-lean ground chicken (99% lean)
- 1 large yellow onion diced
- 3 large carrots peeled and sliced into thin rounds
- 2 red bell peppers seeded and chopped
- 1 ¼ lbs 565 g fresh green beans, trimmed and halved
For the Savory Glaze:
- ⅔ cup 160 mL unsalted chicken broth
- 4 Tbsp 60 mL coconut aminos
- 3 Tbsp 45 mL apple cider vinegar
- 2 Tbsp 30 mL pure maple syrup
- 4 cloves garlic finely minced
- 1 tsp 2 g smoked paprika
- ½ tsp 1 g ground black pepper
- 2 tsp 6 g arrowroot starch
For Garnish:
- ¾ cup 90 g unsalted roasted cashews, roughly chopped
- 3 scallions green parts only, thinly sliced
- 1 Tbsp 9 g toasted sesame seeds
Instructions
- Prepare the Sauce: In a small bowl, whisk together the coconut aminos, apple cider vinegar, maple syrup, minced garlic, smoked paprika, and black pepper. In a separate small cup, stir the arrowroot starch with 2 tablespoons of the unsalted chicken broth to create a slurry. Set both aside.
- Sauté the Vegetables: Heat the avocado oil in a wide Dutch oven or large skillet over medium-high heat. Add the sliced carrots and green beans and cook, stirring occasionally, for 5-7 minutes until they are bright and crisp-tender. Add the diced onion and chopped bell peppers and cook for another 3-5 minutes, until the onion softens.
- Cook the Chicken: Push the vegetables to the sides of the pan. Add the ground chicken to the center and break it apart with a spatula. Cook for 6-8 minutes, until fully cooked through with no pink remaining.
- Combine and Glaze: Pour the prepared sauce and the remaining unsalted chicken broth into the pan. Stir to combine everything, scraping the bottom of the pan to lift any flavorful bits. Bring the mixture to a simmer.
- Thicken the Sauce: Whisk the arrowroot slurry once more, then pour it into the simmering skillet while stirring constantly. Continue to cook for 1-2 minutes as the sauce thickens into a beautiful, glossy glaze.
- Serve: Remove the skillet from the heat. Divide among six bowls and top generously with chopped cashews, sliced scallions, and toasted sesame seeds.