![]() If you make this Cashew Chicken Stir-Fry, be sure to share a photo on social media and tag me #healthnuteats so that I can see your creations!įor more easy 10 minute dinner recipes check out my Simple Cauliflower Tacos, Creamy Chickpea Curry, and Golden Chicken Vegetable Curry. I may or may not have a Costco size bottle in my kitchen pantry, and I’m not sorry at all!! Haha Toss in some healthy broccoli and red bell pepper, flavor it with regular pantry items of honey, soy sauce, vinegar, and you have the most amazing, delicious, and wholesome meal for the entire family. Toasted sesame oil is a game changer when it comes to making your own asian inspired stir-fries. Honey cashew chicken, as the name stated, it’s an Asian stir-fry dish with cashew nuts, chicken, and honey. The chicken is sauted with sesame oil for depth of flavor before adding broccoli, red bell peppers, edamame. I love adding fresh ginger, tamari, honey, chili paste, and toasted sesame oil. Consider this dish like a cashew chicken stir fry. A tasty sauce is the key to making a great stir-fry. When it comes to stir-fries, or creating my favourite takeout dishes, I prefer to make my own sauce! That way there’s less salt, sugar and no additives. Stir fry for 1 minute, then add the honey and fry until the chicken is fully cooked and a rich golden-brown. Swap out the chicken for shrimp or tofu for a vegetarian option. Remove from the oven and transfer to a container immediately. ![]() For even browning, stir the nuts or shake the pan halfway through roasting. Bake in a 350 F oven for about 8 to 10 minutes or until golden. I also love loading up on crunchy veggies like, bell peppers, snow peas, carrots, etc…Switch out the veggies based on preference and the season. Combine vinegar, honey, soy sauce, and sriracha in a small bowl stir with a whisk. In the oven: Arrange the cashews in an even layer on an ungreased baking sheet. Taste and add additional salt if necessary. Add chicken back to the pan, along with the cashews, stirring to combine. Cook on medium low for 2-3 minutes, or until the sauce is reduced a bit. Pour in the chicken broth mixture, stirring to get up any chicken bits. I love how they compliment each other and soak up all the saucy goodness. Cook, stirring occasionally, for 1-2 minutes. Use Tamarind paste instead of rice vinegar. For a low-carb version, swap out the rice noodles or rice for cauliflower rice, spaghetti squash, or zucchini noodles. Brown Sugar: Provides a bit of sweetness to the sauce. Garlic Cloves: Adds a bit of a kick and a ton of flavor. Soy Sauce: You can either use low sodium or regular. ![]() There are two things I can’t resist in a stir-fry: chicken and cashews, which add a nice buttery crunch. Use sesame oil or avocado oil instead of olive oil. Salt and Pepper: To taste Cornstarch: This acts as a coating and thickener for the sauce.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |