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Spicy Cashew Chicken Stir-fry

Print Recipe
Spicy, vegetable loaded stir-fry and dinner is on the table in 30.
Course Mains & Entrees
Keyword broccoli, cashew, chicken, stir fry, vegetables
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 to 6 servings
Author Laurie McNamara

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.