Cashew Chicken Stir Fry
Looking for a way to add more vegetables into your dinner? Well I’ve got the perfect recipe for ya!
This gluten free stir fry, packs a ton of veggie volume. Plus look at that color!
Experts recommend that our diet should consist of rainbow colored fruits and vegetables so we can acquire all their health benefits. Well, I’m counting 6 different vegetables here so woohoo!!!
Did you notice this is all done in one pan? You’re welcome…
Many Hugs,
Cathleen
Cashew Chicken Stir Fry
Ingredients
- 1/3 cup coconut aminos
- 3 tablespoons honey
- 2 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- Fresh veggies of your choice. I used red pepper, carrots, purple cabbage, snow peas, bok choy & scallions.
- 3 chicken breast (cubed)
- 1 cup raw, unsalted cashews
Instructions
- For the sauce, whisk in a small bowl the coconut aminos, honey, vinegar, sesame oil, garlic & ginger. Set aside.
- In a wok or large pan, sauté the cubed chicken with half the sauce. (Reserve the other half of the sauce for later.) Cook on medium heat for about 6-8 minutes. When chicken is done, scoop out with a slotted spoon. Set it aside to add back in at the end of recipe.
- Now start sautéing your peppers, carrots & cabbage (covered). Let the steam cook your veggies, no need to add oil. Turn veggies every few minutes until they just have a slight crunch. Then add in the snow peas, cashews & remainder of your sauce. Cover and cook for about 3 minutes. (Snow peas should still be green, careful to not overcook them!)
- Now top with chopped bok choy. Cover again and cook for 1-2 minutes more.
- Right before serving add back the cooked chicken. Combine everything and top with diced scallions.
- You can serve the meal as is or with rice.
Nutritional Info is generated automatically and may not be 100% accurate.