Spicy Cashew Chicken Stir-fry

Cashew chicken stir-fry is easy and delicious! Spicy, vegetable loaded stir-fry and dinner is on the table in 30. You can’t beat that!

Some days I wonder if I’ll ever get sick of stir-fry. We stir-fry-it-up at least once a week around here. No joke. If you were to ask my girls… I bet they’d tell you “I make it every day!!!”. But whatever. I need stir-fry like I need air.

It especially comes in handy now with school in session and I have two kids with homework and some nights, little time for anything extravagant. I hated homework as a kid… and even more so as an adult {and it’s not even mine!}. My 5th graders homework I can totally handle. Blindfolded. It’s my 8th grader I’m a little unsure about.

Spanish? No problemo {I took 3 years of it!}.

Social Studies? Got it in the BAG.

Math? PLEASE SEND HELP!

If only stir-fry was a course in school, I’d be set.

I really love stir-frying because it’s the perfect meal for those nights that time isn’t on your side. And this cashew chicken stir-fry is pretty fabuloso (<— see Spanish! Well, kind of). Spicy, vegetable loaded and dinner is on the table in 30. This one’s SO easy your 5th grader could make it. You just might want to stick around to supervise… like with the chopping and hot pan. Better yet… you just make it.

First make the sauce. In a measuring cup or bowl; add 1/4 cup plus two tablespoons honey. Good honey. Yes, there’s such a thing as bad honey. Trust me. Once Pat went to some little mini-store on his way home from work to pick me up a bottle and let me just tell you, there is no way that was honey. I mean it looked like watered down honey, barely yellow. Gross. 

Next pour in two tablespoons of unseasoned rice vinegar.

Then measure and add two tablespoons of low-sodium tamari. However, you could totally swap this with low-sodium soy sauce if that’s what you have on hand.

Then you could do one of two things here. You could add a tablespoon of garlic chili paste (sambal oelek) or you could add in a tablespoon of Sriracha. Pick your poison and go for it.

Then just whisk it to combine and set it off to the side and start veggie prepping.

Trim off about two cups or one small bunch of broccoli florets. Then give them a quick rinse and set next to your stove top.

Next, slice up one red bell pepper, one small onion and three cloves fresh garlic.

Then In a large bowl add two tablespoons of cornstarch, 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper. Next throw in two cubed chicken breasts (about 1-1/4 pounds) and then toss it around to coat in the seasoned starch.

Next, over medium-high heat, add coconut oil and sesame oil into a wok or large skillet. Once hot spread the chicken in an even layer and then cook the chicken undisturbed for 3 to 4 minutes.

Then flip when the chicken forms a golden crust and cook the chicken for another 3 to 4 minutes.

Next, transfer the chicken out of the wok and into a bowl. Then add in all of the vegetables in. Here’s the thing. I should have waited on the peas because their color drains FAST. So add those a little later. Don’t be like me. I think I just got overly excited about this stir-fry. It happens.

Then cook the veggies for about 5 minutes. They should start to get a little color to them but not turn into a soggy mess.

Next add the chicken back in.

Then stir and cook for a few more minutes so there’s no doubt the chicken is fully cooked. I would add the peas now.

Next pour in the spicy sauce and add a 1/2 cup of cashews. I’m using roasted and salted cashews. Since the tamari is low-sodium then these will add the perfect amount of salt to the stir-fry. But feel free to use unsalted, roasted cashews.

Next, toss to coat the chicken and vegetables in the sauce.

Serve the cashew chicken stir-fry with rice or noodles and dinner is done.

Now who can I bribe ask to help with my middle-schooler’s homework? I’ll pay in cookies? OR better yet, stir-fry.

Enjoy! And if you give this Cashew Chicken Stir-fry Recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Yield: 4 to 6 servings

Spicy Cashew Chicken Stir-fry

Spicy, vegetable loaded stir-fry and dinner is on the table in 30.

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Ingredients

• 1/4 cup plus 2 tablespoons honey
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium tamari
• 1 tablespoons chili garlic paste, sambal oelek or Sriracha
• 1-1/4 pound boneless, skinless chicken breasts, cubed
• 2 tablespoons cornstarch
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarsely ground black pepper
• 1 tablespoon melted coconut oil
• 1 tablespoon dark Sesame Oil
• 2 cups fresh broccoli florets
• 1 small red bell pepper, cut into strips
• 1 small onion, diced
• 3 cloves fresh garlic, minced
• 1/2 cup frozen peas, thawed
• 2 cups cooked rice

Instructions 

• In a medium bowl combine the honey, vinegar, tamari and chili paste or Sriracha. Whisk to combine and set off to the side.
• In a large bowl combine chicken with cornstarch, salt and pepper. Toss to coat.
• Over medium-high, heat wok or large skillet with coconut and sesame oil. Once hot arrange the chicken in an even layer. Leave undisturbed for 3-4 minutes or until a golden crust forms. Flip and continue to cook for 3 to 4 minutes. Remove the chicken to a bowl and set off to the side.
• Add the broccoli, peppers, onion and garlic to the wok. Cook, stirring often until vegetables are tender yet still a bit firm. Add chicken back in and cook for 2 to 4 minutes or until fully cooked.
• Add cashews, peas and sauce to the wok. Stir until coated and heated through.
• Serve over warm rice.

Author: Laurie McNamara

Course: Mains & Entrees