In a large skillet over medium heat, drizzle one tablespoon of olive oil to coat the pan. Once the pan is hot, add the chicken in an even layer. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed. Once the chicken is cooked, transfer to a plate and set aside.

Drizzle another tablespoon of olive oil onto the hot skillet and add the broccoli, bell pepper, and snap peas. Cook the vegetables until tender, about 4 to 5 minutes, stirring frequently.

In a small bowl, whisk together the soy sauce, peanut butter, honey, sesame oil, and grated ginger. Whisk in 2 or 3 tablespoons of water, depending on the consistency you prefer, and set aside.

Once the veggies are tender, add the chicken back to the pan and mix together. Add in the garlic and cook for about a minute, then add in cashews and pour the peanut sauce over top. Mix well, making sure everything is coated. Bring the sauce to a boil, then turn down the heat and simmer until the sauce has thickened up and everything is incorporated.

Sprinkle with green onions and sesame seeds, then serve your Healthy Cashew Chicken Stir Fry warm!