Caramelized Cashew Chicken Stir Fry Recipe


1 pound chicken breasts pounded thin, cut into 1 inch pieces
1/2 onion, chopped
2 carrots, thinly sliced
1 red bell pepper sliced into strips then chopped in half
2-3 teaspoons freshly grated ginger
3 garlic cloves, minced
1 heaping cup Snow peas, ends trimmed

Marinade (optional for more tender/flavorful chicken)
1/2 cup buttermilk
2 tablespoons reduced sodium soy sauce
Juice from 1 orange (approx. 2 tablespoons)

Sweet and Tangy Ginger Sauce
1/3 cup apricot preserves
2 tablespoons reduced sodium soy sauce
1/4 cup red wine vinegar
3 tablespoons brown sugar
2 tablespoons honey
1-3 teaspoons Sriracha/Asian hot red chili sauce
Juice of 1 orange
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cornstarch

Light Breading
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ginger powder
1/4 teaspoon pepper

orange zest from 1-2 oranges
chopped green onions (optional)

  1. Optional: Combine marinade ingredients and chicken in a large freezer bag. Marinate 30 minutes up to overnight (longer the better).
  2. Prepare 5 Minute Caramelized Cashews according to directions. This can be done days in advance and kept in an airtight container/plastic bag.
  3. Whisk together sauce ingredients in a medium bowl. Set aside.
  4. Add breading ingredients to a separate freezer bag and mix to combine. Add chicken and toss until evenly coated. Heat 1 tablespoon olive/coconut oil over medium heat in a large nonstick skillet. Add chicken and saute for 8 minutes, or until lightly browned (chicken does not need to be cooked through). Remove to a plate.
  5. Add 1 tablespoon oil to the now empty skillet and heat over medium heat. Add onions and carrots and saute for 2 minutes. Add red bell peppers, ginger and garlic and saute 30 seconds. Stir sauce (to make sure cornstarch has not separated) and add to skillet along with chicken and snow peas; stir to combine. Simmer until sauce is thickened, vegetables are crisp tender, and chicken is cooked through, approximately 1-2 minutes.
  6. Taste and add additional salt, pepper, sriracha, if desired. Add more sugar if you would like it sweeter, more red wine vinegar for more "sour/tang" to taste.
  7. Garnish individual servings with orange zest, cashews and green onions.

*3 teaspoons is quite a strong ginger kick, how we like it. Use less if you don't love ginger.
**If you aren't sure how much to use, start with less then add more to taste at the end of cooking.

Original recipe visit: Caramelized Cashew Chicken Stir Fry @

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