Cashew Chicken Stir-Fry - Bravabod
Recipes

Cashew Chicken Stir-Fry

Valentina

This Asian-inspired stir fry features juicy chicken tossed in a thick soy-style sauce with an abundance of vegetables and crunchy cashews. Marinating the chicken for 10 minutes in the sauce locks in the moisture and makes this a restaurant-worthy meal. I've used coconut aminos to keep this dish naturally free of soy, but just as delicious.

How To MakeDiet Type: Classic

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Shopping List
    Stir Fry
  • 1 pound(s) boneless skinless chicken thighs
  • 3/4 cup roasted cashews
  • 1 green bell pepper, diced
  • 1/2 yellow or brown onion, diced
  • 1 large zucchini, sliced into half-moons
  • 1 (8 ounce) can water chestnuts, drained
  • 1 1/2 tablespoons cooking oil Sauce
  • 66666667/100000000 cup coconut aminos
  • 2 tablespoons corn starch
  • 1 1/2 tablespoons mirin
  • 1 tablespoon toasted sesame oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon chili flakes

Instructions
  1. Step 1: Stir together the sauce ingredients in a small bowl until uniform. Chop the chicken into bite-sized strips, about 1/4 to 1/2 inch thick. Transfer 2 tablespoons of the sauce to the sliced chicken. Toss to coat the chicken well and set aside to marinate for 10 minutes in a bowl or airtight container.
  2. Step 2: Heat 1 tablespoon of the cooking oil in a wok or wide frying pan over high heat. Add the chicken and cook for 2-3 minutes, or until the sides are browned - it does not have to be cooked all the way through. Transfer the chicken to a plate.
  3. Step 3: Heat the remaining .5 tablespoon of cooking oil in the wok or pan over medium-high heat. Add the garlic and cook for 30 seconds. Next, add in the onion, zucchini, bell pepper, and water chestnuts. Cook, stirring often, for 2-3 minutes. The vegetables should still be crisp but slightly softened.
  4. Step 4: Add the seared chicken and all of the sauce back into the pan with the vegetables. Add 2 tablespoons of water and stir-fry the chicken in the sauce for 1-2 minutes. Stir often to avoid clumping and stir in the cashews at the end of cooking. Taste and adjust seasonings as desired.
  5. Serve: Transfer the stir fry into serving bowls. This is great with a side of fluffy rice or cauliflower rice.
Nutrition

This Asian-inspired stir fry features juicy chicken tossed in a thick soy-style sauce with an abundance of vegetables and crunchy cashews. Marinating the chicken for 10 minutes in the sauce locks in the moisture and makes this a restaurant-worthy meal. I've used coconut aminos to keep this dish naturally free of soy, but just as delicious.

How To MakeDiet Type: Paleo

liked this

Freeze For 4 months

Best by 3-5 days


Shopping List
    Stir Fry
  • 1 pound(s) boneless skinless chicken thighs
  • 3/4 cup roasted cashews
  • 1 green bell pepper, diced
  • 1/2 yellow or brown onion, diced
  • 1 large zucchini, sliced into half-moons
  • 1 (8 ounce) can water chestnuts, drained
  • 1 1/2 tablespoons cooking oil Sauce
  • 66666667/100000000 cup coconut aminos
  • 2 tablespoons tapioca or arrowroot starch
  • 1 tablespoon chicken broth
  • 1 tablespoon toasted sesame oil
  • 1/2 tablespoon rice vinegar
  • 3 garlic cloves, minced
  • 1/2 teaspoon chili flakes

Instructions
  1. Step 1: Stir together the sauce ingredients in a small bowl until uniform. Chop the chicken into bite-sized strips, about 1/4 to 1/2 inch thick. Transfer 2 tablespoons of the sauce to the sliced chicken. Toss to coat the chicken well and set aside to marinate for 10 minutes in a bowl or airtight container.
  2. Step 2: Heat 1 tablespoon of the cooking oil in a wok or wide frying pan over high heat. Add the chicken and cook for 2-3 minutes, or until the sides are browned - it does not have to be cooked all the way through. Transfer the chicken to a plate.
  3. Step 3: Heat the remaining .5 tablespoon of cooking oil in the wok or pan over medium-high heat. Add the garlic and cook for 30 seconds. Next, add in the onion, zucchini, bell pepper, and water chestnuts. Cook, stirring often, for 2-3 minutes. The vegetables should still be crisp but slightly softened.
  4. Step 4: Add the seared chicken and all of the sauce back into the pan with the vegetables. Add 2 tablespoons of water or chicken broth and stir-fry the chicken in the sauce for 1-2 minutes. Stir often to avoid clumping and stir in the cashews at the end of cooking. Taste and adjust seasonings as desired.
  5. Serve: Transfer the stir fry into serving bowls. This is great with a side of fluffy cauliflower rice.
Nutrition

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Cashew Chicken Stir-Fry

PT25M 1 pound(s) boneless skinless chicken thighs 3/4 cup roasted cashews 1 green bell pepper, diced 1/2 yellow or brown onion, diced 1 large zucchini, sliced into half-moons 1 (8 ounce) can water chestnuts, drained 1 1/2 tablespoons cooking oil 66666667/100000000 cup coconut aminos 2 tablespoons corn starch 1 1/2 tablespoons mirin 1 tablespoon toasted sesame oil 3 garlic cloves, minced 1/2 teaspoon chili flakes Gluten Free Paleo 4 Servings Ingredients:

4 Servings

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