Spicy Cashew Chicken Stir-fry Recipe

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


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


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.

source: simplyscratch

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