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 I love the bit of sweetness that the honey gives the chicken breastsalong with the spice of the ginger and the buttery cashew pieces. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat stir-fry chicken and garlic 1 minute. Toasted sesame oil is a game changer when it comes to making your own asian inspired stir-fries. Directions Mix cornstarch and water until smooth. vegetable oil 6 whole boneless, skinless chicken thighs, cut into small cubes Kosher salt, to taste 1 tbsp. Use Tamarind paste instead of rice vinegar. 10 mins Total Time: 15 mins Ingredients 1/2 c. For a low-carb version, swap out the rice noodles or rice for cauliflower rice, spaghetti squash, or zucchini noodles. Heat 1 tablespoons oil in a large skillet or wok over high heat until shimmering but not smoking. I love adding fresh ginger, tamari, honey, chili paste, and toasted sesame oil. Use sesame oil or avocado oil instead of olive oil. Stir honey, sherry, vinegar, sriracha and salt in a small bowl. A tasty sauce is the key to making a great stir-fry. Finally, a touch of rice wine vinegar helps contrast the richness without overpowering the dish. Add the coriander, soy sauce, sesame oil and lime zest and juice and toss well. Our chicken cashew stir-fry uses hoisin sauce and honey, combined with a blend of soy sauces to make a classic brown sauce. 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. Add the pre-cooked noodles and sauté for a minute or so before returning the chicken to the pan. Swap out the chicken for shrimp or tofu for a vegetarian option. 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. I love how they compliment each other and soak up all the saucy goodness. There are two things I can’t resist in a stir-fry: chicken and cashews, which add a nice buttery crunch.
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