Healthy Chicken, Cashew, Green Bean Skillet
Lightly crispy chicken combines with cashews and green beans in a lightly sweet sauce for a super fast last minute dinner that will keep you coming back for seconds. Just 30 minutes and one pan are all you need to make this Healthy Chicken Cashew, Green Bean Skillet tonight!
This post was originally published with the title “One-Pan Ginger Honey Cashew Chicken and Green Beans”, we’ve changed the name and updated it to improve the post but it’s the same great recipe!
About this Healthy Chicken, Cashew, Green Bean Skillet Recipe
This quick & easy one-pan dinner has it ALL!
Golden chicken, fork-tender green beans, crunchy cashews and a lightly sweet honey ginger sauce that will have everyone going back for seconds.
My family LOVES how crispy the chicken becomes with the simple addition of arrowroot or cornstarch.
The tasty sauce is so easy to throw together and makes the meal feel like takeout (only this version is packed with all the good-for-you ingredients, plus plenty of veggies & protein!).
It’s lovely served over rice, cauliflower rice, or (my personal favorite) just enjoyed as-is straight out the pan.
And, don’t worry if you don’t have green beans because this recipe is super forgiving & versatile – asparagus, snap peas, or broccoli all make excellent substitutes too.
PS – Leftovers for this recipe heat up well and taste great the next day! So this one’s a great meal prep recipe, perfect for packing for lunch or making dinners for the week.
Process & Tips
Simply add your chicken to a hot pan until browned & crispy, toss in your green beans and pour over your simple sauce.
The coconut oil gives the chicken the most delicious golden brown color & flavor – if you don’t have coconut oil, though, olive oil will work just fine in this recipe.
But the secret to making this gluten free chicken and green bean skillet taste like the real-deal is the ingredient I use to naturally thicken the sauce (arrowroot powder!).
If you haven’t used this ingredient before, it’s simply a grain-free alternative to cornstarch.
Tossing your chicken in a little bit of arrowroot powder results in crunchy, almost nugget-like, chicken pieces and helps to thicken the sauce (without needing to use all-purpose flour or make a roux).
What to Serve with this Honey Cashew Chicken
Enjoy this skillet dinner as-is, or pair with some cooked quinoa, rice or cauliflower rice.
This would also make a fun build-your-own rice bowl dinner!
Simply set out warm, cooked rice along with any of your favorite toppings – like chopped green onions, fresh cilantro, sriracha or chili paste, lime wedges, chopped peanuts or sesame seeds.
How to Make a Spicy Version
Want to make this a spicy green bean and cashew nut chicken recipe?
Simply add a tablespoon of spicy chili paste to your sauce to add a bit more heat.
Ingredients & Modifications
Chicken breasts: I used boneless skinless chicken breasts for this recipe but boneless skinless chicken thighs would also work great.
Arrowroot: Arrowroot powder comes from the root of an arrowroot plant and is a great grain-free, corn-free alternative to cornstarch. You can find it in well-stocked grocery stores and online. If you can’t find it or prefer not to use it, cornstarch can be used in its place.
Coconut oil: Coconut oil gives the chicken the most amazing golden brown color and it pairs so well with the other ingredients in this dish. If you don’t have coconut oil, though, olive oil will work just fine in this recipe.
Green beans: If you don’t like green beans (or if they’re out of season & you can’t easily find them), you can swap in another crisp, green veggie in its place. Asparagus, broccoli or snap peas would also be great options. You can also use frozen defrosted green beans.
Ginger: I used fresh grated ginger in this recipe but you could also use ground ginger in its place if you prefer.
Chicken broth: I used reduced sodium chicken stock but you could also use regular chicken stock or vegetable stock if that’s what you have on hand.
Honey: The honey ginger flavor of this dish is so delicious! I love the light sweetness that honey brings to this recipe and how it helps create a thick & flavorful sauce that coats the chicken.
Green onions: I love the punch of color and subtle onion flavor of these green onions. But if you don’t like or don’t have green onions, feel free to omit them.
Cashews: Use chopped, roasted and salted cashews for the best flavor. They add a lot of texture and a serving of healthy fats to this skillet dinner. For a nut-free option you could omit the cashews and top with some sesame seeds instead.
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.
Meal Prep Tips & How to Store or Freeze Leftovers
Cooked chicken will keep well in the fridge for up to 3-4 days, in a sealed container
This recipe also freezes well, store in a sealed freezer friendly container for up to 2-3 months
This recipe can be made ahead! Double it for meal prep on busy weeks (or anytime you need to feed a crowd quickly & easily).
This Recipe Is…
Healthy Chicken, Cashew, Green Bean Skillet
- 2 pounds boneless skinless chicken breasts, or thighs, cut into 1-inch pieces
- 1 tablespoon arrowroot powder , or cornstarch
- ¾ teaspoons kosher salt, divided
- 2 tablespoons coconut oil, divided, or any neutral flavored oil such as avocado or canola
- 1 pound green beans, trimmed and cut into 1-inch pieces
- 1 tablespoon fresh minced or grated ginger
- 1 cup low sodium chicken broth
- 1 tablespoon honey
- 1/3 cup chopped roasted salted cashews
- 2 green onions, chopped
- hot sauce, optional
- Lay the chicken pieces on a large plate, sprinkle with arrowroot and ¼ teaspoon salt. Toss everything together until the chicken is well coated.
- Whisk together the chicken broth, ¼ teaspoon kosher salt, and honey until well combined
- Heat 1 tablespoon oil over medium high heat in a large skillet. Add the chicken and cook until it’s browned and cooked through, about 8-10 minutes, flipping halfway through. Remove from the pan and set aside. It’s okay if browned bits remain in the pan.
- Add an additional 1 tablespoon oil to the pan, along with the green beans, ginger, and ¼ teaspoons salt. Cook, stirring occasionally, for 1-2 minutes.
- Pour in the chicken broth mixture, stirring to get up any chicken bits. Cook on medium low for 2-3 minutes, or until the sauce is reduced a bit.
- Add chicken back to the pan, along with the cashews, stirring to combine. Taste and add additional salt if necessary. Serve warm over rice on on its own, sprinkled with the green onion and hot sauce if you like.